Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and developing recipes and menus. Demonstrated mastery of all cooking methods. Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills. 5-7 years' experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation. 
Basic Qualifications include an Associate's degree in culinary arts or related field. Collaborating with the Chef Manager of Dewick to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchens and exceeding customer expectations. Taking charge of kitchens operations, food ordering and FoodPro duties in the absence of the Chef Manager of Dewick. Planning and executing production and presentation for assigned meals including designing and executing buffet presentation. Coordinating and expediting food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures. Overall kitchen sanitation and food safety practices keeping kitchen General Workers on task and assigning side work and equipment maintenance duties to kitchen personnel as needed. Researching, developing, testing and adjusting recipes for all production areas. Reviewing inventory as needed and communicating food and equipment needs to the Chef Manager of Dewick to ensure all products and supplies are ordered and scheduled for delivery on time for the production needs. 
Working in all areas of the kitchens as needed but primarily in hot food production with focus on catering production and presentation and all other production for other Units as it is required. Evaluating finished products to ensure quality and addressing sub-quality production and presentation by analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit. Assisting with evaluating the daily kitchen work load, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the Chef Manager of Dewick. 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. S/He will demonstrate the ability to master top quality on-site cookery techniques including cook-chill technology, to develop and test recipes for Dewick and to authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Dewick. Souschef descripion professional#
The Sous Chef is a culinary professional that leads a skilled culinary team in a fast paced and high volume kitchens. This position will be responsible for working under the Unit Management in providing culinary excellence and leadership to an experienced food production team.
Maintain Health and Safety standards set by DeeLicious PC, and government agencies.This is an academic year position and is not eligible for severance pay.Īn open position exists in Tufts Dining reporting to the Chef Manager of Dewick Dining Center and Unit Manager for a Sous Chef. Lead by alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure. Strong communicator, organized and has in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. Able to hire and train all stations in a kitchen. Manage production, preparation and presentation of all food. Creative professional with strong leadership and management experience with a passion for food. Cafe and Catering Sous Chef assisting the Head Chef.
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