Company description

Amherst College is an equal opportunity employer and encourages women, persons of color, and persons with disabilities to apply. The College is committed to enriching its educational experience and its culture through the diversity of its faculty, administration, and staff.

Job description

Amherst College invites applications for the Executive Sous Chef position. The Executive Sous Chef is a full time, year round position, job group and level SM-3. Reporting to the Executive Chef, the Executive Sous Chef works cooperatively and collaboratively with the Executive Chef, managing the Culinary team's supervisors and staff in the daily operations of the Dining Services Department. This includes providing direction to the employees in the student dining program, catering and retail operations. Additionally, the Executive Sous Chef works with students to create meal programs that accommodate their dietary needs and restrictions in tandem with the board program; helps maintain and grow the "field to table" concept advancing our ability and use of local product that speaks to the fresh and natural mission statement; and integrates the operation so that cross-training and full utilization of product occurs. The Executive Sous Chef's primary role is to work to continuously to elevate the department's food and service product in order to meet and exceed the customers' expectations while maintaining strict operational standards of health and safety and performing such in a financially responsible manner.

The Executive Sous Chef engages and develops the culinary team, ensuring they have effective tools and resources to enable their collective success in providing the campus community with their nutritional needs and supporting student life in their activities and special events. The Executive Sous Chef takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.

The work schedule varies greatly and corresponds to the College's operational needs, and as a senior manager within the department, the Executive Sous Chef is relied upon to be in contact and/or available during times of emergent or essential need which may occur outside of normal working hours. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.

Collectively the department is responsible for the service of 4000 meals on average per day during the school year and several thousand per day during the summer. The Executive Sous Chef is specifically responsible for the development and direction of the culinary employees while also assisting in the overall supervision of all Dining Services employees. These responsibilities include; production, handling and service of product to our customers as well as the maintenance, organization and cleanliness of the environment. Flexibility is needed to accommodate last minute menu changes, production and service assignments, specialty food items per customer requests and those needed for students with dietary/religious/medical needs while being resourceful in managing labor shortages coupled with employee scheduling needs. Administrative expectations include scheduling, menu management, payroll, production lists, loss prevention, adherence to college policy and procedure, non-food inventory and supply and equipment maintenance.

Takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.

QUALIFICATIONS

Required

* Associate's Degree in Culinary Arts or industry equivalent

* Exceptional Cooking skills and recipe development especially in the use of whole, fresh ingredients

* Current ServSafe Manager Certification or be able to achieve within (6) months of employment

* Allergen Awareness or the ability to achieve within (6) months as required by the Commonwealth of Massachusetts

* 5 years of leadership and management experience in food preparation

* Technically proficient in Volume Hot and Cold Food Production and Culinary fundamentals

* Proficient in Microsoft Word and Excel with experience in menu management software systems

* Strong written and verbal communication, and interpersonal skills including able to speak to large groups

* Demonstrated customer service, organizational, and time management skills

* Ability to taste and work with any and all ingredients used

* Ability to mathematically reduce and expand measurements required by recipe

* Attention to detail

* Experience and commitment to working with a diverse and inclusive community

* Successful completion pre-employment physical and lift test

Preferred

* Bachelor's Degree in Culinary Arts/Hospitality Management

* Proficient in CBORD software systems - FoodServiceSuite, NetNutrtion

* Experience in a Collegiate Food Service Setting

ABOUT AMHERST COLLEGE

Amherst College is an equal opportunity employer and encourages women, persons of color, and persons with disabilities to apply. The College is committed to enriching its educational experience and its culture through the diversity of its faculty, administration, and staff.

Apply Here: http://www.Click2Apply.net/g9q829ygh2qqbbcr

PI103730304

Compensation

this position is: salaried, varies DOE, $30,000.00 - $60,000.00

Application instructions

Deadline

no deadline