SOUS CHEF - CATERING

The Chronicle Of Higher Education, Inc.; Town of Ithaca (NY); On-site; USD 49,000 - 56,000; Full time

Benefits offered by this job

Healthcare including vision and dental

Paid Time Off

403B Retirement Savings Plan with Life

Employee Assistance Program

Flexible Work Plans

Educational Benefits

Career-Enhancing Trainings

Job summary

Ithaca College is seeking a Catering Sous Chef to lead hot food production for campus catering events. You will plan menus with the Executive Chef, supervise daily kitchen operations, ensure high-quality plating, and support food safety and allergen controls.

The role requires strong culinary skills, excellent organization, and a collaborative approach to menu development and staff coaching. It is a full-time campus position with competitive benefits and a 40-hour work week.

Qualifications

• High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, restaurant, or other relevant establishment.
• Superior organization and time management skills.
• Detail-focused with strong cooking knowledge and HACCP experience.
• Ability to read and follow recipes; flexible schedule including nights and weekends.

Responsibilities

• Lead daily operations of hot food production for all catering events, including menu planning and inventory management.
• Prepare and plate catering menu items with exceptional attention to detail.
• Collaborate on menu and recipe development, flavor profiles, and plating standards.
• Provide direct, in-person support to culinary staff to ensure accuracy, efficiency, and safety compliance.
• Coach and train staff to maintain high performance and HACCP adherence.
• Assist with cold food production and operational logistics as needed.

Skills

Culinary experience

Food safety HACCP

Team leadership

Flexible schedule

Education

High school diploma or equivalent

Tools

Ovens

Stoves

Slicers

Mixers

Job description

Position Summary:

The Catering Sous Chef is a culinary leader of the cateringdepartment, responsible and accountable for accurately andefficiently preparing, portioning, cooking, and beautifullypresenting hot food items for various catering events. They willprepare and cook food according to recipes and productionguidelines while adhering to food safety, food handling, kosher,and sanitation procedures and ensure timely food production byother culinary team members through monitoring andassistance.

Supervision

This position reports to the Executive Chef for their campus areadaily operations, and reports to the Assistant Director ofDining-Catering Director for all administrative businessoperations.

Responsibilities:

1. Lead daily operations of hot food production for all cateringevents, including, in conjunction with the Executive Chef, menuplanning, purchasing, ordering, inventory to ensure the possessionof appropriate equipment, inventory, and resources to perform andmeet goals and deadlines.
2. Consistently prepare and plate catering menu items withexceptional focus and attention to detail.
3. Collaborate with the Campus Center Executive Chef on menu andrecipe development, flavor profiles, and plating standards and aidin developing future menus.
4. Arrange daily operations to ensure the success of culinaryteammates.
5. Provide direct, in-person support of culinary team members topropel and inspire accuracy, efficiency, and compliance with allHACCP plans and protocols.
6. Motivate, encourage, and support staff performance throughhands-on coaching and training.
7. Guarantee culinary team members accurately and efficientlycomplete required production for service stations.
8. Collaborate with the Garde Manger and assist with cold foodproduction as needed.
9. Assist with operational logistics, including foodtransportation, set-up, and break-down.
10. Provide culinary support to Campus Centering Dining Hall andassist with residential dining food production as needed.
11. Prepare food per current applicable federal, state, andcultural standards, as well as guidelines and regulations, to yieldhigh-quality food service.
12. Safely utilize and operate various utensils, including knivesand equipment such as ovens, stoves, slicers, mixers, etc.
13. Taste products, read menus, estimate food requirements, checkproduction, and keep records to plan production accurately.
14. Clean and sanitize all workstations and equipment and followall Ithaca College and regulatory rules and procedures.
15. Attend all required training sessions, including allergy,foodborne illness, and safety training.
16. Develop and demonstrate a multicultural awareness and cultivatean inclusive, diverse, and respectful Ithaca College community.Demonstrate civil and inclusive behavior when interacting withstaff, faculty, students, and visitors to the College. Promote aflexible, collaborative, and inclusive work and living environmentand engage in educational opportunities to increase diversity andinclusion awareness.
17. Other duties as assigned.

Required Qualifications:

• High school diploma or equivalent and three years of culinaryand catering experience in a college/university dining hall, arestaurant, or other relevant establishment, or the equivalentcombination of education and experience.
• Superior organization and time management skills.
• Detail-focused and excellent attention to detail.
• Proficient knowledge of food preparation, cooking processes,equipment, and myriad cuisines.
• Adept food handling and food safety skills, HACCP execution,and allergen knowledge.
• Ability to work a flexible schedule, including nights,weekends, overtime, and some holidays.
• Capacity to read and follow written and electronicrecipes.
• Strong interpersonal and communication skills and the abilityto provide excellent customer service while working effectively andrespectfully within a diverse and inclusive environment.
• Ability to work a flexible schedule, including nights,weekends, overtime, and some holidays.
• Demonstrate proficient knife skills and complete a cookingdemonstration as part of the interview process.

Preferred Qualifications:

• Additional education and experience, includingcollegiate/university food service and catering.
• ServeSafe Certification.
• Technological proficiency in food, business, and beverageplatforms.

Work Environment:

The Sous Chef completes work within an accessible, safe, indoor,and occasional outdoor environment. Long periods of walking,standing, bending, and carrying moderately heavy items (up to 50pounds) may be necessary. Employees will be issued and/or requiredto wear slip-resistant shoes and cut gloves.

This position is 40 hours per week, 52 weeks per year.

Hiring Rate:

$24.00 per hour

We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including:

• Healthcare including vision and dental
• Generous Paid Time Off Policies
• 403B Retirement Savings Plan with Matching Employer Contribution
• EAP
• Flexible Work Plans
• Educational Benefits
• Career-Enhancing Trainings

https://www.ithaca.edu/human-resources/employee-benefits-wellness

In an effort to promote campus safety and the security of Collegeresources, Ithaca College will, consistent with the requirements ofthe law and prudent practices, conduct criminal backgroundinvestigations per College policy. This position is subject to acriminal background check. All offers of employment are contingentupon review of the criminal background check.

The position is considered to be essential during emergencysituations and the incumbent is subject to being requested to report to work.

About Us

At Ithaca College, a comprehensive residential campus community ofapproximately 5,000 students, we strive to be at the forefront ofthe higher education landscape. We offer a distinct integrativelearning experience that makes students ready for the personal,professional, and global challenges of our age.

We seek candidates who embrace integrative learning and want to bea part of this exciting time in Ithaca College history. Weencourage creative collaboration and innovation in our faculty andstaff, providing support and resources for them to grow in theirfields and lead students to their own innovative ideas andachievements.

We welcome different ways of thinking and look for candidates withunique points of view and life experiences. We are inclusive ofindividuals with a wide range of cultural, personal, andprofessional backgrounds, talents, and skills. Our campus is avibrant and rewarding community where diverse minds can learn,succeed, and excel.

When reviewing candidates, we are looking for indicators of anumber of core competencies. Prospective candidates must beadaptable, collaborative, inclusive, respectful, responsive,results driven, and sustainable. They must communicate effectively,demonstrate leadership, exhibit professional integrity and ethics,take initiative, value personal and professional development, andshow that they will engage in the college.

Nestled in the heart of New York State’s scenic Finger Lakesregion, Ithaca College sits atop South Hill overlooking picturesqueCayuga Lake and is just minutes away from the city center.Combining small town warmth and charm with the vibrancy ofacollege community, the thriving and culturally diverse city ofIthaca has been rated by Kiplinger’s as one of the top 10 places tolive in the United States.

If you need reasonable accommodation for any part of theapplication and hiring process, please contact our ADA Coordinator,Linda Koenig, at [e-mail] or 607-274-7761. We ask thatrequests for accommodations be made as soon as possible.

To learn more about Ithaca College, visit us at http://ithaca.edu