Position: Assistant Sous Chef
About: Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary, and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. The team provides a progressive resident dining program as well as innovative retail services and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty, and administrators.
Requirements: 5-7 years’ experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel, or institutional operation; expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills; demonstrated mastery of all cooking methods; practical experience leading a kitchen crew in a logical, efficient, and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations, and developing recipes and menus; comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines; a team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production; must read, speak and understand English and have a working knowledge of basic food service math; Tufts Dining is a hospitality-oriented service provider; all employees are expected to be customer service sensitive; the candidate must be ServSafe certified
Benefits: health insurance, 401(k), flexible work schedule conducive to work-life balance, employee discount on food and beverages
