Sous Chef

Requisition ID: 2022-8716
Position Type: Full-Time
Schedule Shift: Days
Hours Per Week: 40
Travel: None
Category: Facilities/Security/Food Service

Overview
The Sous Chef reports directly to the Executive Chef and is and directly responsible of the food quality produced under his/her supervision. The Sous Chef assists the Executive Chef and takes his/her place when the latter cannot be present in the kitchen and has in his/her charge all the other members of the kitchen staff. The Sous Chef's job is highly demanding and takes on a great variety of tasks in both culinary and managerial. The Sous Chef is responsible for the production of all catering orders, events, and the creation of the catering menu to include regular and seasonal updating of the catering menu items and pricing of items, maintains kitchen inventory as it relates to catering, places food and supply orders with vendors within department budgetary limitations, monitors equipment maintenance and condition, and ensures that the kitchen operates within state and federal health and safety codes. This position is also responsible to ensure that all recipes and food preparations meet Jewish Kosher dietary requirements while maintaining a safe, organized, and sanitized kitchen.


Responsibilities

• Work with both the dining and catering chefs to produce diversified menus in accordance with Jewish Kosher laws and the Touro campus policy and vision
• Cooks and directly supervises the cooking of all catering food items that require skillful preparation, and when directed supports the cooking required for Dining or Vending operations

• Come up with new kosher dishes which appeal to the clients, whenever requested
• Assist in creating a working schedule and organize the work in the kitchen so that everything works like a 'well-oiled machine'
• Must be able to estimate the time needed for each dish, as well as the time spent by each staff member when preparing different meals or dishes. They need to seamlessly organize the kitchen so that every minute is used wisely
• Maintains controls to minimize food and supply waste and theft
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen
• Must be able to estimate the necessary time for culinary tasks as well as the time which must be devoted to the managerial duties as to perfectly handle all responsibilities
• Must be able to communicate with the Executive Chef as well as the kitchen staff, ingredient providers, and other campus staff or students which contribute to the running of the kitchen and adjust their dialogue according to whom they are addressing
• Must be able to understand what people are saying, must ask questions to gain insight into the problems or concerns, and gather information to create a solution for both the kitchen staff team and those on campus outside of the kitchen
• Produce high quality dishes that follow up the established menu and meet campus standards, as well as to guests requirements
• Assist Executive Chef, as requested, with ordering including creating purchase orders for food and supplies for the kitchen, vending, and events with vendors, enforcing cost control procedures, and monitoring waste and breakage
• Ensure that quality culinary dishes are served on schedule, responsible for approving all prepared food items that leave the kitchen, and to see that any problems that arise are rectified
• Plan the food design in order to create a perfect match between the dishs aspect and its taste
• At the direction of the Executive Chef, assist with weekly counts using the inventory guides, maintaining par levels of inventory to ensure product is fresh food and supplies and informing Executive chef when food and supply needed to be order
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours, including assigning daily responsibilities to kitchen staff and verify kitchen staff follow all recipes and oversee portions serving sizes to guests
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
• Make sure that the professional equipment is in good condition, ensure proper safety and sanitation, and signal any
• Oversee the cleanliness and organization of the kitchen, dishes, storage areas, order inventory, and ensure inventory levels are appropriately maintained
• A key role of the Sous Chef is to demonstrate professionalism and set standards for the rest of the staff.
• The Sous Chef -supervisor must act as a mentor and set the example, demonstrating and explaining how to work efficiently and how to maintain a work station even during the busiest hours of service. Sous Chef supervisors impart their skills by example and by providing the kitchen staff with opportunities to help with the logistics of ordering and supplying the kitchen. They also model appropriate management behaviors, through their attitudes toward staff and their ability to minimize personal conflicts in the kitchen

Qualifications

• Knowledge of basic nutrition, food, food preparation, food handling, and sanitation is vital
• Commitment to quality service, and food and beverage knowledge
• Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment
• Experience in large quantity food preparation and service
• High school diploma, AND Culinary education and/or appropriate level of on the job production experience
• Awareness of local, state and federal health and sanitation laws
• A minimum of 2 years working in a food preparation position
• Good working knowledge and use of the English language
• Must be willing to work any shift on call
• Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day
• Able to operate kitchen utensils and equipment safely and efficiently
• Able to work in an environment that is subject to temperature changes
• Able to tolerate standing and lifting throughout the work day
• Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude
• Must be able to understand the proper use and maintenance of major equipment including stoves, refrigeration, slicer, knives, and dish machine
• Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students
• Promptly reports personal injury to Supervisor and seeks first aid as required
• Must have an attention to detail; be able to check his/her own work as well as the work of the kitchen staff with a critical eye and be able to correct issues along the way
• Must be able to demonstrate initiative and passion for the culinary arts
• Must be able to adapt easily and be flexible to changing working conditions while working within a group
• Must have great stress tolerance with the ability to turn stressful situations into successful dining experiences
• Can demonstration an ability to impose respect through attitude and good decisions made consistently
• Can demonstrate leadership in a team environment while maintaining a positive team spirit
• Can effectively solve problems and take direction
• Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form
• Ability to deal with problems involving several concrete variables in standardized situations
• Ability to exhibit maturity, good judgment, and flexibility
• Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization
• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals
• Ability to make change and count a cash register drawer
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• Valid California Drivers License (Required by the first day of service)
• California Department of Motor Vehicles printout of the new employees driving record (Required)
• California Food Handler Card
• ServSafe Professional Management Certificate
• First Aid Certificate must be acquired during the employees probationary period

To apply, visit https://tuccareers-touro.icims.com/jobs/8716/sous-chef/job?in_iframe=1

Touro University is an equal opportunity employer. Touro University treats all employees, job applicants, and students without unlawful consideration of race, ethnicity, religious creed, color, national origin, ancestry, sex (including pregnancy, childbirth or related medical condition), age, disability, medical condition, marital status, genetic information, sexual orientation, gender, gender identity, gender expression, military service or veteran status, citizenship status, or any other classification protected by applicable federal, state or local laws. We are committed to ensuring the fulfillment of this policy in all decisions, including but not limited to, recruitment, the administration of educational programs and activities, hiring, compensation, training and apprenticeship, placement, promotion, upgrading, demotion, downgrading, transfer, layoff, suspension, expulsion and termination, and all other terms and conditions of admission, matriculation, and employment.

Inquiries or complaints concerning the non-discrimination policies should be sent to Zachary Shapiro, 690 Walnut Ave, Suite 210, Vallejo, California, 94592, zshapiro@touro.edu (707-638-5459) or, alternatively, to the Chief Compliance Officer at compliance@touro.edu and 646-565-6000 x55330.





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