Stricker
PGP Banner

Let a great opportunity find you! Whether you're an active job seeker or curious about new positions, Foodservice.com is where you want to be. As foodservice professional and member of our community, your talents are sought after by employers nationwide. To get started, post your resume today.

Differentiate yourself to employers by sharing your knowledge.   Post a Blog

Job Listing

Sous Chef

Cater to You Food Service

Location: New York City

Posted: Jan 26

Love cooking but hate the schedule?  If you want summers off again and long for a work life balance.... Consider an exciting career at Cater to You Food Services!



As a SC you are tasked with maintaining CtY’s standards during daily food service and catered events, for BOH operations. In this capacity, you will work with the Chef Manager to improve the quality and presentation of the product being served within an account that handles a summer camp program, while providing the highest level of customer service. Daily, you will communicate with the CM on all unit matters, including: ordering, inventory, and menu execution. Additionally, the SC is responsible delegating and ensuring that preparatory tasks are done correctly, in a timely fashion, and are executed to the standards set forth by CtY.



                                                                                                Key Unit Responsibilities:



- Work within (6) week menu cycles                                                                            - Train and develop BOH employees



- Use local, sustainable, and seasonable products daily                                                      + Cross-train skill sets



- Develop seasonal menu specials with CM                                                                            + Attention to speed of production



- Communicate with CM to obtain feedback on menu items                           - Administrative tasks:



- Monitor product usage, including waste management                                                    + Complete training on ADP timecards



- Manage ordering process through FM                                                                                    + Provide feedback for mid/end of year reviews



- Complete training on reconciling invoice with PO as product is received                                + Properly report incident/accident to CM                                                   



- Ensure proper use and maintenance of kitchen equipment/facility             - Execute catering and special events



- Maintain a safe work environment through:                                                                          + Ensure proper production of menu items



                + Pre-shift briefings with all unit staff                                                                            + Ensure production of items is timely



                + Acknowledgment of hazardous areas/situations                               



                + Prompt reporting of accidents when they occur                                                               



                + Training staff on proper sanitation practices                                                       



                + HAACP and NYC Food Handlers’                                                                             



                + Receiving, production, and service                                                                          



- Assist CM in maintaining accurate and complete CtY SOP logs                                                                   



                + Production, food temperature, refrigeration



- Work without supervision and make appropriate decisions



- Ability to follow proper food preparation and handling techniques



- Ability to work with a diverse population   



Summary: The successful Sous Chef – will report to work in a punctual manner and maintain an exemplary attendance record. On a daily basis you will lead your unit by being a team-player, while maintaining the professional standards set forth by CTY. Additionally, you will come to work with a positive attitude and communicate with your DM if there are any issues, whether or not they are personal or work related. While on the clock, you will be friendly and polite with your supervisor, direct reports, students, faculty, and staff; you will also ensure a safe and secure environment to the fullest extent of CTY’s capability.



Knowledge, Skills, and Abilities (KSAs)




   Minimum 2 year college degree in culinary arts or food service management (Preferred: CIA, ICE, FCI, ICC)
   (3) years of culinary/food service work, with 1 of those years having full-time management responsibilities
   2 years of managing financial and administrative processes (preferably in a school FS setting)
   NYC Food Handler Certificate, ServSafe, and ServSafe Allergen Training
   Experience in managing high volume food production
   Ability to execute in-house and off-premise catering functions
   Demonstrated experience managing food cost, ordering, and inventory



   Use management skills to lead a diverse workforce, including hiring, training, and performance management



   Organize and effectively communicate responsibilities of team members producing items for lunch service/catering
   Ability to evaluate current BOH operations, and subsequently make changes to increase unit efficiency
   Ability to adjust menus based on client expectations and in conjunction with unit budget
   Understanding of and adherence to CtY ordering standards (i.e. approved items and approved vendors)
   Proper food handling and storage (safety and sanitation) in accordance with state and local requirements
   Effective and efficient production of daily menu items
   Familiarity with emerging food trends and application at the unit level
   Ability to reduce food waste and exercise sound judgment in controlling portions
   Adherence to budgeted food cost percentage and application of corrective actions as needed
   Ability to use Microsoft Office and Outlook
   Ability to use CtY’s Filemaker
   Ability to execute catering and special events that are aligned with CtY and client standards
   

Competencies:


   



   Customer Focus: Maintains CTY’s customer driven approach to service, menu planning, and delivery.
   Food Production: Follows standards that produce the highest quality product representing the CTY ideals of focusing on healthy, portion controlled, and sustainable local foods.
   Relationship Building: Builds constructive working relationships with employees, vendors, the school community and corporate office characterized by a high level of acceptance, cooperation, and mutual respect.
   Technical Support of Unit: Performs administrative duties in a timely manner. This includes but is not limited to: data entry into Filemaker, creating and maintaining CTY Standard Operating Logs for production, receiving, inventory, safety and sanitation, ability to use Microsoft Office and Outlook as needed.

Join our Discussion Forums

New Members

  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon

Featured Contributors

HR and Recruiting
5 Practical HR Tips for a Successful Business

November 2, 2016 / Community Contributor

Community Conversations

JobSpotlight

Sous Chef

Type: Cook
Location: New York

Busser

Type: Busser
Location: Texas

North Star Tavern

Type: Cook
Location: New York

Dining Business & Operations Manager

Type: Manager
Location: District of Columbia

General Manager - Dining Services

Type: Manager
Location: Virginia

Featured Products

prod-image

Brew City Black & Tan Onion Rings

The ultimate snack for craft beer fans. Thick cut Brew City Black and Tan onion...