Sous Chef II

Location
Princeton, NJ
Posted
Jul 18, 2017
Institution Type
Four-Year Institution

Requisition # 2017-7775
Department Campus Dining
Category Campus and Auxiliary Services
Date Posted 7/17/2017
Full-Time / Part-Time Full-Time
Application Deadline ..

Overview

Princeton University invites applications for the position of a Sous Chef II for the Department of Campus Dining, Center for Jewish Life. The Sous Chef II will plan and manage the production, preparation, and presentation of a variety of food products within a kosher dining facility.

Campus Dining, a division of University Services, is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus.

Our guiding principles are:
  • Team and People: to inspire our team of hospitality professionals
  • Service excellence: to deliver excellence in food and beverage service and food and beverage production
  • Efficiency and effectiveness: to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, wellbeing and the environment.


A full job description will be furnished prior to interview.

Responsibilities

Culinary:
  • Along with the Senior Operations Manager and the mashgiach, oversees the production staff and all aspects of food ordering, production, and presentation for the Center for Jewish Life.
  • In conjunction with the Senior Operations Manager, initiates innovation for the Center for Jewish Life by conducting research on global culinary trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community as well as the kosher community.
  • Maintains department standards for accuracy of recipes and evaluates customer preferences, making menu adjustments as necessary.
  • Completes inventory and orders products as needed.
  • In conjunction with the Senior Operations Manager and production team, develop the following: new cycle menus; special menus for theme meals and religious holidays; and recipes.
  • Monitors systems for controlling the cost of goods, using available software and basic computer skills.
  • Supports the department sustainability and wellness initiatives.
  • Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary after consulting with the Senior Operations Manager.


Food Safety:
  • Maintains high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections.
  • Ensures compliance with the kosher certification and all state, local, and university food safety, work place safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures.
  • Monitors maintenance and repair of kitchen equipment.
  • Assists students and guests with food allergies and special needs.


Team & Training:
  • Provides guidance and feedback to assigned staff. Under the guidance of the Senior Operations Manager and the mashgiach, supervises union employees to ensure compliance with the collective bargaining unit agreement, laws of kosher certification, and adherence to University policies and procedures.
  • Provides continual positive leadership to motivate and engage the team.
  • Provides hands on leadership to the Center for Jewish Life Dining Team.


Qualifications

ESSENTIAL QUALIFICATIONS:

MINIMUM REQUIRED KNOWLEDGE, SKILLS & EXPERIENCE:
  • High School Diploma or equivalent GED.
  • A minimum of 2-4 years' experience as a sous chef, managing a team of a minimum of 5-10 associates.
  • Must have completed the Princeton University Management Development Certificate Program and ServSafe course.
  • Knowledge of computerized food production systems with ability to create recipes, develop menus, forecast, monitor standards.
  • Must have the ability to coordinate tasks to meet production deadlines.
  • Demonstrated strong interpersonal skills, with the ability to take and give direction while working in a diverse environment.
  • Knowledge of and experience with the use and maintenance requirements for kitchen equipment including char broilers, steam jacket kettles, combo-oven, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools.
  • Must have knowledge of and experience with food preparation for a full range of hot and colds foods including entrees, sauces, salads, vegetables, soups, processes, e.g., short order cooking, grilling, frying, roasting, broiling, steaming, etc. (in an institutional environment preferred).
  • Skill in presenting and garnishing food.
  • Knowledge of New Jersey State Health Department rules and regulations, including HACCP.
  • Participated in the hiring, scheduling and administering performance appraisals of front line and production associates
  • Valid Driver's License.
  • Essential Personnel, https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/
  • Based on business needs, ability to work a flexible schedule, AM, PM, weekends and/or holidays. A typical schedule is 12:00pm-8:30pm with rotating days off.


PHYSICAL REQUIREMENTS:
  • Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
  • Sit for no more than 2 hours during an 8 hour day;
  • Drive for no more than 30 minutes at one time;
  • Lift or carry up to 30 pounds frequently (34 - 66% of the workday);
  • Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
  • Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
  • Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 - 66% of the workday);
  • Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
  • Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
  • Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
  • Possess physical agility, full range of motion, and ability to maintain balance.


PREFERRED SKILLS:
  • Multi-unit, centralized food production a plus.
  • Large volume production.


___________________________________________________________________________________________________________________________________________

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

Salary Grade

ADM, 020

Standard Weekly Hours

36.25

Eligible for Overtime

No

Benefits Eligible

Yes

Essential Services Personnel (see policy for detail)

Yes

Physical Capacity Exam Required

No



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