Campus Dining Sous Chef: Lead a High-Volume Kitchen

Tufts University; Medford Hillside (MA); On-site; USD 43,000 - 58,000; Full time

Job summary

Tufts University’s Dining program in Medford is seeking a Sous Chef for an academic year, high-volume operation. The role involves supervising a culinary team, developing recipes, and ensuring on-time service across multiple stations.

Responsibilities include preparing a wide range of hot and cold foods, maintaining strict sanitation standards, and collaborating with management to meet culinary goals within a university dining environment.

Qualifications

• 5-7 years experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation.
• Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills.
• Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and developing recipes and menus.
• Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines.
• A team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production.
• Must read, speak and understand English and have a working knowledge of basic food service math. Tufts Dining is a hospitality-oriented service provider; all employees are expected to be customer service sensitive.
• ServSafe Certification

Responsibilities

• Prepare hot and cold foods following department recipes and forecasted volumes.
• Lead kitchen shifts and supervise cooks and staff to ensure quality and on-time service.
• Evaluate finished products and address sub-quality production or presentation with leadership team.
• Develop, test and adjust recipes for all production areas.
• Maintain sanitation, safety and proper food handling across all stations.
• Coordinate with management to plan menus and utilize FoodPro for transfers and inventories.

Skills

Culinary leadership

Food safety

English proficiency

Education

Associate's Degree in Culinary Arts

Tools

FoodPro software

Job description

Tufts University’s Dining program in Medford is seeking a Sous Chef for an academic year, high-volume operation. The role involves supervising a culinary team, developing recipes, and ensuring on-time service across multiple stations.

Responsibilities include preparing a wide range of hot and cold foods, maintaining strict sanitation standards, and collaborating with management to meet culinary goals within a university dining environment.