Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,136.22 - $66,971.23
Benefits
Health Insurance
401(k)
Flexible work schedule
Employee discount on food and beverages
Job Description
Brown University's Dining Services department is seeking an Executive Sous Chef of Residential Dining to oversee daily administrative, operational, and culinary tasks, including financial management, sanitation, and safety. The role involves managing a team serving approximately 3500 meals daily and handling $6 million in catering sales. The position reports directly to the Executive Chef and involves overseeing menu and recipe development for special events and catering within specific locations on campus.
Job Requirements
- Bachelor's degree from accredited culinary school or program, or equivalent combination of education and culinary experience
- demonstrated understanding of high-level culinary principles and techniques
- 5-7 years of experience leading a culinary staff, preferably in a high-volume operation and/or union environment
- RI Food Safety Manager Certification or equivalency required
- strong customer service orientation
- demonstrated effective communication, leadership, conflict resolution, and training skills
- ability to prioritize, problem-solve, and work independently
- working knowledge of MS Office suite including Word and Excel
- experience with menu and recipe management preferred
- willingness to support and promote diversity and inclusion within the campus community
Job Location
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