Sous Chef

US-NY-Old Westbury
9 months ago
Job ID
2017-1137
Division
NYIT de Seversky Mansion
# of Openings
1
Position Type
Staff
Category
Food Services

Overview

 

Committed to educating the next generation of leaders and to inspiring innovation and advancing entrepreneurship, NYIT enrolls approximately 10,000 students on campuses in North America, China and the Middle East. As a forward-thinking institution NYIT has pioneered educational practices to serve student needs since 1955. NYIT offers 90 undergraduate, graduate and professional degrees in 50 fields of study and is home to students from more than 100 countries and from 50 states. Its seven schools and colleges include: School of Architecture and Design; College of Arts and Sciences, School of Engineering and Computing Sciences; School of Health Professions; School of Management; College of Osteopathic Medicine, and the newly formed School of Interdisciplinary Studies and Education.

Responsibilities

  • Create daily work plans for kitchen staff to include specific tasks and deadlines.
  • Create menus in conjunction with Chef de Cuisine and Culinary Team that are seasonal, creative, and cost effective.
  • Follow recipes, yields, and execute the procedures of cooking on a daily basis while maintaining the quality and integrity of the food.
  • Oversee production of food and proper display for weekly events such as weddings, social events, NYIT events, and business conferences.
  • Oversee and execute cleanliness of work station. Table»s, floors, underneath, and surrounding areas need to be kept clean at all times.
  • Complete Administrative work as needed. Recipe entry, Inventory (monthly), putting together weekly orders, costing of events, communicate efficiently through email. Create monthly meeting agendas and hold culinary meetings. Meet with clients as requested.
  • Receive deliveries, check off requisition forms, and inform the Chef of any product that is needed for production.
  • Oversee the proper storage of prepped food items, covered, labeled and dated.
  • Other duties as assigned.

 

 

 

Qualifications

Qualifications:

  • Educational Requirements (High School or Equivalent).
  • Minimum of two years professional culinary training plus 3-5 years of experience in a commercial/catering kitchen setting with high volume of 200+.
  • Board of Health Food Handler»s Certification, Serve-Safe Certification and knowledge of the HACCP policies and procedures.
  • Proficient in Microsoft Word and Excel.
  • Minimum of one years'experience managing a staff of more than eight in a fast paced food service environment.
  • Ability to work a variety of shifts including weekends, evenings, and holidays.
  • Excellent written and oral communication skills.

PHYSICAL EFFORT AND STRESS.
While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee must occasionally lift and/or move up to 25 pounds.

 

EOE AA/M/F/Vets/Disability

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