Job Details

Sous Chef

Position Number: 7002627
Location: Worcester, MA
Position Type: Food Services

Sous Chef
College of the Holy Cross

Full Time
JREQ-000331

At Holy Cross, we are focused on creating a world-class workforce by attracting and retaining employees dedicated to fostering a culture of professionalism, pride, mutual trust, and respect-one that values appreciation and recognition, empowering each of us to flourish both individually and collectively. We seek candidates who are inspired by our mission and values, and who are eager to make a meaningful difference on our campus. Learn more about Life at Holy Cross here.

Job Description

This position reports directly to the Assistant Director of Residential Dining in Kimball operations. This position is responsible for managing the culinary staff and student staff on an ongoing basis ensuring proper procedures of food production, sanitation and departments policies. Participates in weekly staff meetings to discuss operational issues, staffing and special events. Communicates staffing, production and other issues or concerns with managers/supervisors/staff on a daily basis by one-on-ones, stand up meetings and shift emails. Other responsibilities include but are not limited to ordering, staffing, financial accountability, training and staff performance reviews.

Major Areas of Responsibility
Customer Service/Quality Control - Monitor all food for quality appearance, taste and temperature. Communicate food quantity and quality uncertainties with the Assistant Director, Executive Chef and culinary staff. Provide and promote friendly and efficient service. Open and professional communication with all customers and staff.
Food Pro/Purchasing - Purchases food and non-food products. Food-pro systems responsibilities include; weekly service records, menu maintenance, transfers, recipes, forecasting and reviewing reports. Works with the reporting manager and dietitian on report discrepancies and recipes.
Staffing/Training - Communicate with other managers/supervisors in regards to shift changes.
Insure shifts are properly staffed while maintaining budgeted labor expenses. Communicate with managers/supervisors on staffing issues. Train staff. Participate on the Promotions Committee for unit's specials and promotions.
Catered Events - Lead Under the direction of the Asst. Director of Residential Dining and the Executive Chef this position is the lead manager on specials and catered events. Promote specials with the Assistant Director of Marketing. Oversee staff and communicate with other managers from set up to clean up of the event or special.
Cash Handling/Envision Reports - Cash register set up and cash out. Daily cash deposits
Complete Envision reports after each shift.
Security - Responsible for unlocking the units on morning shifts, and locking the units of evening shifts. Report any security issues to public safety.

Minimum Qualifications
Bachelors of Science Degree in Hotel/Restaurant Management or Associates Degree in Occupational Studies /Culinary Arts preferred. Five - Ten years in a food service management position, preferably with high volume dining and catered event planning up to 2500 Technical knowledge in Word and Excel necessary with experience in FoodPro or related system desired.
Certifications in TIPS, Food Safety and Allertrain required.
Able to accommodate schedule changes (varying start and end times, and to a lesser extent, changes in days of week) that occur due to changing operational needs, including but not limited to changes in volume that occur as student population on campus increase or decrease.
Designated as Emergency Personnel; able to report to work when campus is closed for inclement weather.

Education and Experience
Knowledge of relevant practices and procedures equivalent of 1 to 3 years applied training in a specialized occupation. Over 1 year up to and including 3 years relevant experience required.

Schedule: Tuesday-Saturday 12:30pm-9pm

Disclaimer
The description above represents the most significant duties of this position but does not exclude other occasional work assignments not mentioned, the inclusion of which would be in conformity with the factor degrees assigned.

Salary: The Sous Chef position offers and hourly rate of $22.00

Weekly Hours:
40

Annual Work Schedule:

(For Seasonal and Temporary Positions, this will be determined by the manager)

Application Instructions

For all administrative and academic positions, please upload a current resume and cover letter. In your cover letter, please reflect on how your professional and personal values align with the Mission of the College.

For all other positions, resume and cover letters are optional, but your most up-to-date work experience and educational background are required.

Applications will be accepted until the position is filled. However, priority consideration will be given to applications submitted within 30 days of the posting date.

Additional Information

To review our generous benefits options, please review our detailed information here or check out our Benefits at a Glance.

The College also provides reasonable accommodations to qualified individuals with disabilities during the hiring process in compliance with law. Please contact Human Resources for questions or to request an accommodation via email at hr@holycross.edu, or by calling 508-793-3391.

The College is an Equal Employment Opportunity Employer and complies with all Federal and Massachusetts laws concerning Equal Opportunity in the workplace.

To apply, visit https://holycross.wd12.myworkdayjobs.com/en-US/Careers/job/Worcester-MA/Sous-Chef_JREQ-000331