Assistant Sous Chef

• Food Production: Will cook and prepare a variety of hot and cold menu items following established department recipes in quantities forecast and planned in advance using a variety of cooking methods. Will assist to develop, test and produce new recipes to support Dining Operations. Will assist planning and execute production and presentation, and exhibition and display cooking as needed. Will work all stations as assigned or required. Will do prep work and cook as needed. Will execute line checks, fill out all standard forms, service records and checklist properly. Demonstrates ability to successfully meet all production proficiency standards, including timelines, accuracy and quality as determined by management. Executes opening and closing responsibilities as assigned.
• Leadership: Supervises and manages shifts as assigned ensuring the highest quality food and service is delivered at all times and that dining policies and procedures are followed. Handles emergencies and menu changes in a professional manner. Assists to conduct performance review process and to create and communicate work schedules for culinary employees and others as assigned. Will assign and oversee work of an assigned culinary team and ensure work is completed to established quality and quantity standards with minimal waste and meeting service deadlines on an event-by-event basis. Will evaluate finished products to ensure products meet management quality standards, will address sub-quality production and presentation by analyzing problems and recommending solutions to sous chef and/or management. Ensures recipes are accurate and followed by staff. Assists to train and coach culinary staff to develop skills. Assists to plan and execute culinary training as needed. Works closely with Sous Chef and management to facilitate the attainment of unit goals and financial targets including menu and recipe creation and use. Will ensure proper portion control, garnish and food presentation. Will ensure appropriate food quantities and minimal waste. Communicates regularly with Sous Chef and management to receive feedback on menu, recipes and products. Coordinates with Sous Chef and Chef Manager to delegate and oversee assigned culinary team to ensure work is completed to established quality and quantity standards, meeting all time service, and event deadlines.
• Food Safety and Handling: Will ensure kitchen, production stations and food storage areas are clean, sanitary and well organized. Ensures all food products are prepared, handled and stored according to food safety guidelines, monitors equipment operation and reports on equipment performance and needs.
• Kitchen Administration: Demonstrates ability to properly use the FoodPro system to order food and supplies as assigned, use recipe functions, and prepare transfers. Will assist with weekly physical inventory. Will engage in coaching, mentoring and on-the-job training as needed. Will coordinate with Sous Chef and management to plan menus and write recipes as needed. May assist with ongoing skill evaluation to contribute to employee performance reviews.
• Execution of all other related duties as assigned including a variety of food service-related tasks in support of unit and department operations based on daily and seasonal business demands.
• 5-7 years Experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation
• Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated mastery of all cooking methods
• Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and assisting developing recipes and menus
• Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines
• A team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production
• Must read, speak and understand English and have a working knowledge of basic food service math. Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive
• ServSafe Certification

• Experience cooking and leading in a university or institutional setting in a top tier program
• Experience utilizing computers for work and the capability and willingness to learn the FoodPro software system
• Experience supervising the culinary work of others.

The pay rate for this position is $29.46 / hour.