Bon Appetit Executive Sous Chef, Roger Williams University

Overview:
Reporting to the Director of Culinary Operations, the Executive Sous Chef is responsible for daily production and the execution of events and culinary operations. The Executive Sous Chef manages and supervises the team of cooks ensuring that company standards are met. This role supports the Executive Chef in maintaining a focus on excellence, while also looking for efficiencies to stay within budgeted food and labor costs. In this position, this chef also assists in menu development by helping create and adapt dishes and menus that help keep our culinary program fresh and innovative.

Key Responsibilities:
Adheres to all Bon Appetit Kitchen Principles, Purchasing Policies, Employee Policies
Adheres to Roger Williams Policies and procedures.
Adheres to all Bon Appetit and Compass Training for self-development and certifications.
Promotes a positive respectful work environment for all staff.
Maintains professional appearance, demeanor, uniform standards at all times.

Provides leadership and direction to kitchen employees, including hiring, training, and coaching
Constantly works to improve practices, systems, and standards
Reviews event paperwork and manages the production list to ensure that production is completed on time and according to standard.
Clearly defines expectations for the team and holds individuals accountable
Treats employees with the same sense of hospitality and respect as our external clients and guests
Communicates with other chefs and managers to make sure that the management team is aligned with goals and expectations
Delegates fairly and consistently to develop and motivate the team
Supports the Executive Chef in maintaining safety and sanitation guidelines by all employees in the kitchen
Continuously reviews recipes and production sheets to make sure that they are written clearly and accurately
Supports Allergen awareness programs to include, meets with parents and students as needed to arrange Student Dietary Accommodations, Employee Training and support to Dietary Accommodations supervisor, and oversee general allergen communications.

Preferred Qualifications:
Experience and knowledge in large scale catering operations
Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
Excellent communication and interpersonal skills
Possess computer skills including basic software applications, Excel, Word and Microsoft outlook.
Time management and organization
5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
High volume, complex foodservice operations experience - highly desirable
Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and working knowledge to learn custom software
ServSafe certified - highly desirable

Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Employee signature below constitutes employee’s understanding of the requirements, essential functions, and duties of the position.