Sous Chef

This role is an academic year position.

Shift: This role supports catering and must have a flexible schedule based on business needs.

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators.

Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.

The Sous Chef is a culinary professional working under the unit management in supporting the operation of complex, fast-paced, and high-volume, well-equipped kitchens.

• They will demonstrate the ability to master cooking techniques, including cook-chill technology, develop and testing recipes, authentically prepare a wide variety of international cuisines, and working with an experienced culinary team serving Tufts Dining.
• The Sous Chef is responsible for preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods.
• Assists with evaluating the daily kitchen workload, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the unit management.
• Evaluates finished products to ensure quality and addresses sub-quality production and presentation by analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit.
• Works in all areas as needed while focusing on production and presentation.
• Researches, develops, test and adjusts recipes for all production areas.
• Executes overall kitchen sanitation and food safety practices, keeping kitchen staff on task and assigning side work and equipment maintenance duties to kitchen personnel as needed.
• Coordinates and expedites food preparation from the kitchen and action stations, ensuring safe food handling and on-time production according to established department procedures.
• Plans and executes production and presentation for assigned meals, including designing and executing buffet presentation.
• Collaborates with the unit management to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchen and exceeding customer expectations.
• Prepares specialty meals as needed in a timely manner, meeting the deadlines for that particular meal. Performs line checks, and fills out all standard forms, service records, and check lists properly.
• Must demonstrate ability to work under periods of fast pace and high pressure.
  • All employees are responsible for punching in and out in accordance with department policy and standards.
  • They must be given permission from a manager to punch in early or stay past their schedule "out time."
  • All employees will adhere to posted schedule and all requests for time off will be granted based on business needs.
  • In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance.
  • Time off requests must follow proper procedure and will be approved/denied in accordance with department needs.
  • No requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation , Matriculation, or Special Events during the Academic Year.

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