Sous Chef, Allergy Kitchen

Student and Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellness, social justice, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer-service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.

   

The Sous Chef, Allergy Kitchen, in collaboration with the Executive Chef, will assist in providing consistent support around all food planning, production, and preparations for an assigned location or unit(s). This leadership role will demonstrate culinary best practices including ensuring menu standards, recipe adherence, and quality controls and ensuring all sanitary and health regulations are consistently followed. In partnership with the Chef and managers, the Sous Chef will provide on-the-job coaching and feedback to promote diversity and inclusive workplace behaviors that support strong teamwork and collaboration. Additionally, the Sous Chef will Ensure proper food safety/handling and food quality that upholds University/state/federal laws, policies, and procedures positively and consistently that provide a welcoming environment for our staff, students, and guests.

A successful Sous Chef will:

• • Be a highly self-motivated team player who remains flexible and customer service-oriented to respond appropriately to competing demands in a dynamic, high-volume, and time-sensitive environment.

• • Work collaboratively and communicate effectively with a diverse population of students, staff, and community partners.

• • Demonstrate meticulousness and accuracy in tasks, with a keen eye for detail.

• • Have a successful history of detailed record keeping; keeping accurate documents and well-organized records to be readily accessed by various members of the culinary team.

• • Show a high level of professional judgment using excellent organizational and time management skills to prioritize effectively.

• • Actively motivate, encourage, and support staff performance through regular hands-on training and daily feedback and coaching.

• • Demonstrate culinary excellence and contribute creative ideas that help to resolve unexpected issues and improve unit(s) performance but still ensure great tasting, high-quality, and cost-effective meal options for the Cornell Community.

Required Qualifications

• At least two years of training in a culinary program or Associate’s degree and two or three years of culinary work experience in the hospitality or food service environment or equivalent combination of education and work experience.
  • Technical/computer skills, including experience with MS Word Office productivity tools and Qualtrics survey software.
  • Effective verbal and written communication skills
  • Working knowledge of appropriate food and health codes
  • Must have advanced knowledge of proper sanitation and HACCP procedures (including specialized training on HACCP and Allergen Control Programs) or training must be completed within 3 months of hire.
  • Experience in and/or demonstrated commitment to supporting diversity, equity, access, inclusion, and wellbeing.
  • Proven experience connecting diversity, inclusion, and wellbeing practices to business goals.

Preferred Qualifications

• Additional professional or education experience preferably in a high-quality collegiate dining program with familiarity in board plan operations, retail operations, and menu cycles preferred but not required.

• • Strong understanding of food service management systems.

• • Recognized Food Safety Certification such as ServSaf