Executive Sous Chef (Catering)

UMass Catering is a premier catering service operating under the Administration and Finance division at the University of Massachusetts Amherst. As a vital component of the Auxiliary Enterprises college, UMass Catering specializes in providing top-quality food and catering services for a vast array of events ranging from university functions, chancellor-related gatherings, weddings, and other special occasions. Known for its commitment to high standards in culinary excellence and hospitality, UMass Catering prides itself on innovative menu offerings, quality food preparation, and superior customer service. The department combines culinary creativity with efficient management practices to meet the diverse needs of its clientele, making it a leader in the catering industry within the educational institution sector.

The Executive Sous Chef position at UMass Catering is a full-time, onsite role that involves hands-on culinary leadership and operational management within the production area of the catering service. Reporting directly to the Director of UMass Catering, the Executive Sous Chef plays a pivotal role in overseeing food preparation, recipe and menu development, staff scheduling, and implementing culinary initiatives. This role is essential in ensuring that the catering operations not only meet quality and safety standards but also maintain budgetary controls and contribute to the department's overall financial health. The Executive Sous Chef collaborates closely with the Director to formulate the yearly food budget, manage food costs, and optimize production efficiency.

In this role, the Executive Sous Chef is responsible for the direct supervision and training of kitchen personnel including chefs, head cooks, cooks, and assistant cooks. This encompasses instructing staff on cooking methods, portion control, presentation, and merchandising to uphold food quality and consistency. They lead the development of specialized catering menus in collaboration with the Director, including planning and producing menus for monthly specials, university events, and private functions. The Executive Sous Chef ensures compliance with food safety regulations and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to maintain sanitary conditions in food storage and preparation areas.

Additionally, the Executive Sous Chef participates in quality assurance initiatives, continuing education, and peer reviews to stay aligned with industry trends and improve service offerings. They contribute to strategic planning and policy implementation while fostering a positive work environment through effective staff scheduling and morale promotion. With accountability for operations within set budgetary constraints, this role requires balancing creativity, leadership, and operational efficiency to maximize revenue potential and net income for the catering services.

The position demands flexibility as the work schedule includes weekdays with potential night, weekend, and holiday shifts. The physical work environment involves prolonged standing and handling of food service equipment and cleaning chemicals. Candidates with a bachelor's degree related to the culinary arts or a certified culinary arts diploma from an accredited school, coupled with over three years of experience in high-volume, high-quality culinary or hospitality management settings such as colleges, universities, hotels, or high-end catering services are ideal. A sanitation certificate is mandatory, and certification from recognized culinary programs such as the American Culinary Federation (ACF) is preferred. Experience with computerized menu management systems also enhances candidacy.

In summary, the Executive Sous Chef at UMass Catering is a dynamic leader who seamlessly integrates culinary expertise with management skills to deliver exceptional catering services, uphold food safety standards, control costs, and support the strategic goals of the department and university.