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Sous Chef

Application Deadline: 10/30/2019

Organization: Rhode Island School of Design

Location: Providence

Salary: 43,000 - 48,000

Website: Rhode Island School of Design

Contact Details:

To learn more about this position and to apply, please visit:

https://risd.wd5.myworkdayjobs.com/en-US/RISD/job/Providence/Sous-Chef_R-00386-1

RISD Website:

www.risd.edu

Organization Details

Rhode Island School of Design is a private, nonprofit college founded in Providence, RI in 1877—making it one of the first art and design schools in the US. Approximately 2,500 students from around the world are engaged in liberal arts studies and rigorous, studio-based learning at RISD (pronounced “RIZ-dee”), where they earn bachelor’s or master’s degrees in 21 majors. Each year more than 5,800 children and adults also access our specialized studio facilities through RISD|CE courses.

RISD Dining & Catering

At RISD Dining + Catering we pride ourselves on providing quality, delicious and artfully prepared food. Our team of professionals strives to exceed your expectations and awaken your senses. It is what sets us apart!

RISD Dining + Catering also has an environmental conscience. We share a deep concern with the public for the stewardship of our natural resources—and do our part by promoting recycling and energy efficiency and purchasing local products.

Responsibilities

Essential Functions

  • Under direction of Executive Chef, supervise/coordinate all related culinary activities. Schedule Met kitchen employees to maximize the productivity of the kitchen staff in conjunction with business forecasts and predetermined budget. Is a key member of the Met management team collaborating on interviewing, hiring, training, evaluating, and disciplining kitchen personnel, as appropriate. Onboard kitchen personnel in RISD Dining policies & procedures. Work collaboratively with management team to update and maintain on-boarding programs for kitchen personnel in culinary and sanitation related principles and practices.
  • Proactively influence and engage the department’s culinary staff. Serves as a participatory member of the kitchen staff responsible for hands-on food production. In conjunction with the Executive Chef, direct and implement the menu mix, production and variety of cycle menus at all venues, with particular focus on Met and Portfolio. Create, test and select recipes; standardize production recipes to ensure consistent quality. Ensure culinary offerings reflect quality, seasonality, variety and diversity.

  • Direct production meetings at the Met and Portfolio to review cycle menus, ingredients, ordering, challenges, and successes. Assure standards in menu cycle variety, presentation, quality, authenticity and seasonality are in line with vision of the Executive Chef. Regularly solicit feedback from peers, students and staff. Regularly benchmark with other like programs. Deliver innovation in the department by developing concepts that engage our staff, students and clients.

  • Assist in the controlling of food costs by forecasting consumption and through-put based on available resources, adhering to purchasing specifications, ensuring proper storage procedures are followed by kitchen staff, waste controls are used consistently. Establish portion sizes and standards of service for menu items. Coordinate the input and maintenance of all recipes into existing menu management system for menu rotations at the Met and Portfolio.

  • Ensure compliance with all applicable health and safety codes. Set and enforce the sanitation standards for all food preparation, handling, service and transport. Ensure proper equipment operation/maintenance records are being kept. Establish maintenance schedules in conjunction with manufacturer instructions for all kitchen equipment. Establish and enforces kitchen cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls.

  • Coordinating logistics of menu writing and production of catered events to ensure seasonality, feasibility and client-specific needs are being met. Development, recommend, and implement RISD Caters Express Menus that are seasonally-inspired, on-trend, and effectively integrates with menu- and purchasing mix within the Met’s cycle menu. Provide hands on culinary support for all high-profile events on campus.

Required Qualifications

Required Knowledge/Skills/Experience

  • Associate Degree in Culinary Arts or equivalent combination of education and experience.

  • A minimum of five years in food service industry, including catering, and preferably some of that in the college/university segment.

  • Demonstrated experience in classical and contemporary culinary methods and presentation, as well as a knowledge and understanding of international cuisines and ingredients.

  • Previous experience with food service purchasing and Microsoft Office/Excel is required.

  • Must hold a Rhode Island Certificate of Sanitation Management, be Barcode/ TIPS Certified for Responsible Alcohol Service, or achieve them within 90 days of hire.

  • Must possess a valid driver's license.

  • Must be able to market and sell caterings to a discerning audience, and to communicate effectively with faculty, staff, students and a discriminating external clientele.

  • Proven success in leading a team, preferably in food service.

  • Strong communication skills required.

  • Ability to use independent judgment in regularly determining product substitutions for food items including specialty catering items, choice meats, and perishable produce.

EEO Statement

RISD recognizes diversity and inclusivity as fundamental to its learning community and integral to an art and design education. We welcome candidates whose experience has prepared them to contribute to our commitment to diversity and excellence. RISD is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetics, or any other protected characteristic as established by law.