Job Summary/Basic Function | Responsible for supervising and executing culinary operations within catering services, under the direction of the Executive Chef. The position also works extensively with the Catering Manager, Trustees, President’s Office, Advancement, and Clarke Forum to provide culinary experiences which meet and exceed customer expectations. As the catering schedule permits, the catering sous chef will also assist with culinary duties in non-catering elements of Dining Services
The catering sous chef, through personal effort and the balanced use of other culinary employees, accomplishes the organization’s mission by providing menu development, planning, costing, preparation, and delivery of high-quality experiences to special events and catering functions. Ensures food production is completed to meet preparation deadlines, arrives at the proper location at the proper temperature, and with the appropriate garnish and serving utensils. Ensures post-service activities are assigned and completed such as recording leftover food quantities, proper storage or disposal, and planning for future use.
Essential Functions:
- Plans, organizes, supervises, and executes culinary operations for catering services. Directs and coordinates the work of employees through training and hands-on production work. Coordinates production and training standards and related activities with the executive chef. Maintains proper production flow, safety, and sanitation standards. Directs and participates in the daily preparation of standard and gourmet food items. Evaluates the quality of raw food and ensures the quality of the finished products.
- Uses food management software – as directed by the executive chef to ensure correct ingredients are identified and used; standardized recipes are consistently used; and that menus are written and balanced for color, texture, customer expectations, and client budget. Ensure that special recipes and special menus are validated and provided to the executive chef for approval and the manager, food systems and production for entry.
- Assists manager, food systems and production with forecasting menu quantities to meet customer requests; provides post-event data such as leftover quantities, time food ran out, and other data that affected an event, i.e. weather, athletic events, emergency issues, etc. for entry into the software’s database.
- Provides support to catering food service operations as the catering sous chef: develops and supervises a culinary team that ensures consistency and quality across all catered events through training and coaching.
- Conducts research and development of client requests for special recipes, menus, authentic global cuisine, and special dining hall events. Coordinates and executes special menu samplings and tastings for catering clients as needed. Supervises and participates in the preparation and display of menu items for special functions. Provides culinary planning support to high-visibility clients such as Trustees, the President’s Office, Advancement, the Army War College, and other key campus partners.
- Responds to inquiries and concerns from faculty, staff, and students in a manner that develops positive and harmonious relationships across the campus while supporting and enforcing college policies and procedures.
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Physical Demands | This position requires the employee to stand for prolong periods of time, bend, twist and stoop. Employee must have the ability to lift 50 pounds as needed. Ability to use hands and fingers to manipulate equipment, knives and food products. Must be able to see-including color distinction, smell and taste. |