Sous Chef Catering

Position Summary:

The Catering Sous Chef is a culinary leader of the catering department responsible and accountable for accurately and efficiently preparing portioning cooking and beautifully presenting hot food items for various catering events. They will prepare and cook food according to recipes and production guidelines while adhering to food safety food handling kosher and sanitation procedures and ensure timely food production by other culinary team members through monitoring and assistance.

Supervision:

This position reports to the Executive Chef for their campus areadaily operations and reports to the Assistant Director of Dining-Catering Director for all administrativebusiness operations.

Responsibilities:

1. Lead daily operations of hot food production for all catering events including in conjunction with the Executive Chef menu planning purchasing ordering inventory to ensure the possession of appropriate equipment inventory and resources to perform and meet goals and deadlines.
2. Consistently prepare and plate catering menu items with exceptional focus and attention to detail.
3. Collaborate with the Campus Center Executive Chef on menu and recipe development flavor profiles and plating standards and aid in developing future menus.
4. Arrange daily operations to ensure the success of culinary teammates.
5. Provide direct in-person support of culinary team members to propel and inspire accuracy efficiency and compliance with all HACCP plans and protocols.
6. Motivate encourage and support staff performance through hands-on coaching and training.
7. Guarantee culinary team members accurately and efficiently complete required production for service stations.
8. Collaborate with the Garde Manger and assist with cold food production as needed.
9. Assist with operational logistics including food transportation set-up and break-down.
10. Provide culinary supportto Campus Centering Dining Halland assist with residential dining food production as needed.
11. Prepare food per current applicable federal state and cultural standards as well as guidelines and regulations to yield high-quality food service.
12. Safely utilize and operate various utensils including knives and equipment such as ovens stoves slicers mixers etc.
13. Taste products read menus estimate food requirements check production and keep records to plan production accurately.
14. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
15. Attend all required training sessions including allergy foodborne illness and safety training.
16. Develop and demonstrate a multicultural awareness and cultivate an inclusive diverse and respectful Ithaca College community. Demonstrate civil and inclusive behavior when interacting with staff faculty students and visitors to the College. Promote a flexible collaborative and inclusive work and living environment and engage in educational opportunities to increase diversity and inclusion awareness.
17. Other duties as assigned.

RequiredQualifications:

• High school diploma or equivalent and threeyears of culinary and catering experience in a college/university dining hall arestaurant or otherrelevantestablishment or theequivalentcombination of education and experience.
• Superior organization and time management skills.
• Detail-focused and excellent attention to detail.
• Proficientknowledge offood preparationcooking processesequipment andmyriad cuisines.
• Adept food handling and food safety skills HACCPexecution and allergen knowledge.
• Ability to work a flexible schedule including nights weekends overtime and some holidays.
• Capacity to read and follow written and electronic recipes.
• Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
• Ability to work a flexible schedule including nights weekends overtime and some holidays.
• Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications:

• Additional education and experience including collegiate/university food service and catering.
• ServeSafeCertification.
• Technological proficiency in food business and beverage platforms.

Work Environment:

The Sous Chef completes work within an accessible safe indoor and occasional outdoor environment. Long periods of walking standing bending and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves.

This position is 40 hours per week 52 weeks per year.

Application Instructions:

Interested applicants must apply online and attach a resume cover letter and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at or

Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated.

Visa sponsorship is not provided for this position.

Hiring Rate: $24.00 per hour

We pride ourselves on providing our benefit-eligible employees with comprehensive benefits including:

Healthcare including vision and dental

Generous Paid Time Off Policies

403B Retirement Savings Plan with Matching Employer Contribution

EAP

Flexible Work Plans

Educational Benefits

Career-Enhancing Trainings

For an overview of our benefit offerings please visit an effort to promote campus safety and the security of College resources Ithaca College will consistent with the requirements of the law and prudent practices conduct criminal background investigations per College position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check.

The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.