Campus Sous Chef: Lead High-Volume Culinary Team

The Friedman School of Nutrition Science and Policy; Medford (MA); On-site; USD 42,000 - 59,000; Full time

Job summary

The Friedman School of Nutrition Science and Policy is seeking a motivated Sous Chef to support Tufts Dining on the Medford campus. This academic year, Sunday through Saturday shifts including weekends and evenings are required to meet business needs.

Responsibilities include producing hot and cold foods, developing recipes, and ensuring high standards of safety, quality, and presentation as part of a culinary team under unit management.

Qualifications

• 5-7 years experience planning and preparing hot and cold foods for service and coordinating a culinary crew.
• Proven ability to lead a kitchen in a fast-paced, high-volume operation.
• Experience with diverse cuisines and recipe development.
• Strong knowledge of kitchen sanitation and food safety practices.
• Excellent communication and teamwork skills in a university dining setting.

Responsibilities

• Supervise and manage shifts to ensure high quality food and service.
• Coordinate kitchen operations, assign tasks, and manage timelines during events.
• Develop, test and adjust recipes; plan menus and buffet presentations.
• Monitor food safety, quality, and portion control; train culinary staff.

Skills

Culinary leadership

Menu planning

Food safety

Staff supervision

Cooking techniques

Education

Associate's Degree in Culinary Arts

Job description

The Friedman School of Nutrition Science and Policy is seeking a motivated Sous Chef to support Tufts Dining on the Medford campus. This academic year, Sunday through Saturday shifts including weekends and evenings are required to meet business needs.

Responsibilities include producing hot and cold foods, developing recipes, and ensuring high standards of safety, quality, and presentation as part of a culinary team under unit management.