Company Overview
What You’ll Do
The Assistant Sous Chef plays a vital culinary role under the guidance of the Chef Manager, supporting the operation of a fast-paced, high-volume kitchen equipped with modern facilities. This position is central to the preparation and presentation of a wide range of hot and cold menu items, adhering to Tufts Dining’s culinary standards.
The ideal candidate will demonstrate mastery of advanced cooking techniques, including cook-chill methods, recipe development, and the authentic preparation of international cuisines. They will work alongside a skilled culinary team to deliver high-quality meals while maintaining kitchen efficiency and food safety standards.
Key responsibilities include:
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Preparing a variety of hot and cold menu items using standardized recipes and forecasted quantities.
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Supporting the Sous Chef and Chef Manager by assessing daily kitchen workloads, suggesting job assignments, and supervising cooks and kitchen staff in their absence.
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Ensuring food quality through evaluating final products and addressing inconsistencies through collaboration with culinary leadership.
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Maintaining kitchen sanitation and food safety by enforcing protocols, assigning cleaning tasks, and monitoring compliance.
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Coordinating the timely production and safe handling of food across kitchen and action stations.
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Leading the design and execution of meal and buffet presentations.
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Supporting culinary goals by implementing kitchen initiatives and exceeding guest expectations.
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Preparing specialized meals as required, meeting production deadlines.
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Working efficiently in high-pressure, fast-paced kitchen environments.
All staff are expected to adhere to Tufts Dining’s scheduling policies, including proper clocking procedures, time-off request guidelines, and availability during critical academic events (e.g., Orientation, Commencement, Alumni Weekend, etc.).
What We’re Looking For
Basic Requirements:
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Minimum 5 years of experience preparing and coordinating hot and cold food production in a restaurant, hotel, or institutional kitchen.
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Strong knowledge and demonstrated skill in various cuisines, batch cooking, and culinary techniques.
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Proven ability to lead a kitchen team, train staff, and oversee production and presentation of plated and buffet-style meals.
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In-depth understanding of food safety and sanitation practices, with a commitment to maintaining high standards.
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Ability to manage high-pressure kitchen environments and tight production timelines.
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Must be a team player, accountable for overall production quality and success.
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Proficiency in English and basic food service math.
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ServSafe certification is required.
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Customer service mindset is essential in Tufts Dining’s hospitality-oriented environment.
Preferred Qualifications:
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Associate degree in Culinary Arts.
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Experience in catering or event cooking, particularly within a university or institutional setting.
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Familiarity with kitchen management software such as FoodPro.
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Supervisory experience managing kitchen staff and culinary operations.