Cornell Dining is comprised of more than 30 on-campus eateries, including multiple ‘All You Care to Eat’ dining rooms, cafés, coffee houses, food courts, and retail convenience stores. From holiday-themed meals to chef surprises and dining room special nights, the Cornell Dining team (comprised of more than 15 chefs and 350 skilled culinary staff members) works hard every day towards offering a variety of fresh and healthy food options from all over the world. Cornell Dining's overarching mission is a commitment to serving high-quality foods that are healthy and creatively prepared, with genuine care for serving a diverse community
It is the responsibility of the Sous Chef to supervise, or assist in the supervision of, all facets of daily operations/food production for these two operations. This includes: providing hands-on training and oversight of the dining team(s); menu planning, preparation and service of food; the purchase and storage of food and supplies, and the maintenance of equipment.
The Sous Chef has responsibility for any and all culinary efforts during assigned shift or any assigned events or units. As the Sous Chef, this role is responsible for maintaining operational standards and adhering to menu standards and client specifications.
More specifically, in this role you will:
Promote teamwork in/between the staff through hands-on training and coaching.
Develop and test recipes using the food management system. Ensure that recipes and production details are followed consistently. Ensure product quality, safety and sanitation.
Work with the Chef or Senior Executive Chef to develop unit menus and standards. Responsible for the planning, scheduling and execution of the food production/prep for on-site dining units. Maybe required to assist/support off site stations/events as needed.
Contribute creative ideas for unit specials and/orspecial events that support creating memorable moments.
Order, receive and store food and supplies and maintain inventory control utilizing computerized menu/inventory systems. Also input product usage back into FSS to create history reports for more accurate ordering and production.
Ensure all sanitary and health regulations are maintained.
Ensure that operations are running effectively by checking menu, temperature, taste, portion size and appearance of food served.
Assist in hiring, training, scheduling and evaluation of employees
Contribute to and participate in departmental projects.
Oversee all front-of-house activities, dining room ambience and overall service levels during meal periods. In partnership with the Chef and Dining Managers, address performance issues as needed. Encourage input from students and other customers/clients and respond to inquiries and suggestions.
Assist in developing and implementing marketing programs. Develop and monitor food merchandising and presentation standards.
Follows/maintains cash handling procedures and area security. Complete in-house financial tasks including food, equipment and supply inventories and food system tasks.
Develop and monitor food merchandising, presentation standards, and proper labeling to include food allergens.
Assist in controlling revenues and expenses to meet functional area and departmental financial goals.
Supervise the repair and maintenance of equipment and facilities.
Unit assignments and schedules are likely to change. Individual must be able to work varied and extended hours including nights, weekends and some holidays.
Training in a culinary program or Associate of Occupational Science (A.O.S.) degree and two or three years of culinary work experience in the hospitality or food service environment. This experience must include both hands-on culinary work and supervisory duties of a culinary team.
Ability to think creatively and handle situational problem solving. This includes: resolving unexpected staff issues, modifying menus with little to no advance notice, completing meal service without the expected staff or equipment resources. Position also requires innovation in menu creation and cost control efforts.
Ability to work independently and as a part of a larger dining operations team.
Knowledge of food service and health codes.
Ability to use computer technology to complete office tasks, calendar maintenance, menu planning, costing and inventory tracking.
Ability to learn various systems (food management, excel, timekeeping) quickly.
Visa sponsorship is not available for this position.
When applying, please remember to attach your application materials (Resume/Cover Letter) in either Microsoft Word or PDF format. For a more detailed description and instructions on how to apply online please visit: https://hr.cornell.edu/jobs/how-we-hire
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