Catering Sous Chef

Brief Description

Job ClassificationCook IDepartmentCatering StatusProbationary Full-Time Union

May incur lay-offs during University recess periodsFLSA StatusFull-Time, Non-Exempt, HourlyStarting Rate$22.06 (Union Employees: See Appendix “A” of Union contract)BenefitsBenefits IncludedPresent Schedule

Schedule Varies. Must be available days, evenings, weekends, with hours changing weekly.

Note that stated hours and days may vary – Mandatory overtime, as required, in the Union Contract

Position Summary

Provide exceptional service for Three Pillars Catering. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests.

Job Requirements

• Professional appearance and pleasant customer service focused demeanor.
• Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards.
• Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc.
• Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses.
• Experience in directing work assignments of support staff in cooks’ area.
• Experience in following and extending standardized recipes.
• Experience at organizing and maintaining kitchen work stations.
• Experience in maintaining production and usage records.
• Experience in safe food handling, preventing food-borne illness, and sanitation techniques.
• Ability to correctly identify product.
• Must be able to prioritize work and execute tasks with speed and efficiency.
• Regular attendance required.
• Must be, or become, ServSafe certified (attend required class and pass test).
• Must be able to read and write English.
• Must have excellent customer service skills and be able to communicate well with customers and management.
• Must have professional appearance, demeanor, and hygiene.
• Must have basic and accurate math skills, and be able to pass hands-on practical cooking test.
  
  
  

Job Assignments

• High volume food preparation and cooking, following established recipes and production system.
• Butcher, trim, season and grill special cuts of beef and other meats.
• Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen.
• Maintain production and usage records as required.
• Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment.
• Direct work assignments of support staff in cooks’ area and train student workers.
• Demonstrate excellent customer service at all times.
• General cleaning, stocking and other food service duties as requested by management.
  
  
  

Work Environment

• The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.
• The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
• Exposure to extreme temperatures in coolers and freezers.
  
  
  

Physical and Mental Demands

• The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours.
• The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out.
• While performing the duties of the job, the employee is regularly required to talk and hear.
• The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
• The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc.
• The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision.
• The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more.
  
  
  

Please note this job description is not designed to cover or contain a comprehensive listing of 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.

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.