Company description Specializing in providing private schools with fresh, quality, healthy meals from sustainable and local resources. For over 25 years we've used our unique, hands-on approach to deliver food service programs to our network of over 16 schools. Job description If you love cooking and are seeking a position with a great company where you are able to have a work life balance then Cater to You may be for you.

Job Title:                       Sous Chef Direct Report:               Chef Manager Goals and Objectives: The Sous Chef works under direct supervision of the Chef Manager and is responsible for managing the kitchen staff and the daily operations of food preparation. In addition, the Sous Chef assists the Chef Manager with placing food and supply orders, client interaction, and staff management. He or she also ensures that everyone in the kitchen complies with all applicable sanitation, health regulations, and following HACCP food production programs and procedures. The Sous Chef is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste and fraud, while following the CTY vision and mission. The successful Sous Chef will exercise independent judgment in planning, prioritizing, and organizing diversified daily meals.  Required Education/Experience: The Sous Chef at Cater To You Schools should have the following education and experience;

• High School Diploma or equivalent.  BA/BS in Foodservice or Culinary Management preferred
• Two (2) years of Lead Cooking experience
• Proficient computer skills to include; Microsoft Office programs, e-mail, and the Internet
• Training and experience with management skills

 Knowledge, Skills, and Abilities (KSAs) The successful Sous Chef at Cater To You Schools must demonstrate the following skills;

• Ability to communicate with management, co-workers, students and faculty, and vendors
• Ability to supervise and coach kitchen staff
• Ability to use a computer; specifically, Microsoft Office programs, outlook, and CTY’s own Filemaker
• Must know how to operate all kitchen equipment safely and efficiently including oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives
• Ability to work without supervision and to make appropriate decisions
• Ability to follow proper food preparation and handling techniques
• Ability to work with a diverse population
• Ability to maintain all company’s information confidential inside and outside CTY locations
• Must have moderate reading and writing skills
• Ability to maintain a prompt and regular attendance

Competencies:

• Customer Focus: Maintains CTY’s customer driven approach to service, menu planning, and delivery.
• Food Production: Follows standards that produce the highest quality product representing the CTY ideals of focusing on healthy, portion controlled, and sustainable local foods.
• Relationship Building: Builds constructive working relationships with employees, vendors, the school community and corporate office characterized by a high level of acceptance, cooperation, and mutual respect.
• Technical Support of Unit: Performs administrative duties in a timely manner. This includes but is not limited to: data entry into Filemaker, creating and maintaining CTY Standard Operating Logs for production, receiving, inventory, safety and sanitation, ability to use Microsoft Office and Outlook as needed.

Essential Functions: The Sous Chef at Cater To You Schools has the primary duty of supporting CTY’s operation of the school kitchen. Execution of the following essential functions will assist in achieving that goal:

• Being directly involved (hands-on) in each aspect of food production alongside Chef Manager and Cooks
• Oversee the preparation of daily meals according to Cater to You standards
• Assist with menu planning, inventory, and managing of supplies
• Responsible for overseeing the kitchen staff
• Correctly prepare all food served following recipes and special diets or allergies restrictions
• Follow proper portion control guidelines
• Set food on proper vessels for serving
• Maintain daily production records
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation
• Determine amount and type of food and supplies required using production systems
• Complete food temperature logs before and during service
• Store food properly and safely using HACCP labeling and dating approved protocol
• Prepare and serve food for special functions on nights and weekends as assigned
• Support and participate in common teamwork with all kitchen colleagues
• Report necessary equipment repair and maintenance to Chef Manager
• Smile and be friendly and polite to fellow employees, students, faculty and visitors
• Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential
• Ensure that there is a safe and secure environment for all students, faculty members and visitors
• Help out in other areas when you are asked to do so by supervisors

Additional Requirements:

• Kitchen has exposure to damp and hot temperatures for extended periods of time
• Inside work with limited exposure to weather conditions, unless when assisting with deliveries or transferring food/meals to another location
• Required to stand for extended periods of time                                                                   
• Must be able to lift, reach, bend, kneel, stoop, climb, push and pull items weighting up to 50 pounds
• Exposure to hazardous machinery in the kitchen including oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and knives
• Above average hand/eye coordination
• Must follow safety precautions
• Must follow HACCP and NY State Board of Health safety guidelines.

Relationships:

• Direct Reports:             0
• Supervisor:                   Chef Manager

• Key Relationships:        Students, school administrators, members of the CTY corporate and unit staff

Compensation this position is : salaried, varies DOE, $45,000.00 - $65,000.00 Application instructions Deadlineno deadline