• Sous Chef

    Job Location(s) US-NY-Old Westbury
    Posted Date 4 months ago(4 months ago)
    Job ID
    2018-1466
    Division
    NYIT de Seversky Mansion
    # of Openings
    1
    Position Type
    Staff
    Type
    Regular Full-Time
    Category
    Food Services
  • Overview

    NYIT (New York Institute of Technology) offers 90 degree programs, including undergraduate, graduate, and professional degrees, in more than 50 fields of study, including architecture and design; arts and sciences; education; engineering and computing sciences; health professions; management; and osteopathic medicine. A non-profit independent, private institution of higher education, NYIT has 9,000 students at campuses in New York City (Manhattan) and Long Island (Old Westbury) in New York; Jonesboro, Arkansas; Vancouver, British Columbia; and in various programs around the world. NYIT sponsors 13 NCAA Division II programs.

     

    NYIT is guided by its mission to provide career-oriented professional education, offer access to opportunity to all qualified students, and support applications-oriented research that benefits the larger world. More than 100,000 graduates have received degrees from NYIT. For more information, visit nyit.edu.

    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

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed