Assistant Sous Chef – Kosher

Job Type: Full Time
Job Location: USA
Company Name: Tufts University

Company Overview

With four campuses in Massachusetts, Tufts is a research university committed to helping students and faculty generate bold ideas, innovate, and become active citizens of the world. Tufts’​ unique combination of research and liberal arts attracts students, faculty, and staff who thrive in an environment of curiosity, creativity and engagement.

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:

  • Preparing a variety of hot and cold menu items using standardized recipes and forecasted quantities.

  • Supporting the Sous Chef and Chef Manager by assessing daily kitchen workloads, suggesting job assignments, and supervising cooks and kitchen staff in their absence.

  • Ensuring food quality through evaluating final products and addressing inconsistencies through collaboration with culinary leadership.

  • Maintaining kitchen sanitation and food safety by enforcing protocols, assigning cleaning tasks, and monitoring compliance.

  • Coordinating the timely production and safe handling of food across kitchen and action stations.

  • Leading the design and execution of meal and buffet presentations.

  • Supporting culinary goals by implementing kitchen initiatives and exceeding guest expectations.

  • Preparing specialized meals as required, meeting production deadlines.

  • 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:

  • Minimum 5 years of experience preparing and coordinating hot and cold food production in a restaurant, hotel, or institutional kitchen.

  • Strong knowledge and demonstrated skill in various cuisines, batch cooking, and culinary techniques.

  • Proven ability to lead a kitchen team, train staff, and oversee production and presentation of plated and buffet-style meals.

  • In-depth understanding of food safety and sanitation practices, with a commitment to maintaining high standards.

  • Ability to manage high-pressure kitchen environments and tight production timelines.

  • Must be a team player, accountable for overall production quality and success.

  • Proficiency in English and basic food service math.

  • ServSafe certification is required.

  • Customer service mindset is essential in Tufts Dining’s hospitality-oriented environment.

Preferred Qualifications:

  • Associate degree in Culinary Arts.

  • Experience in catering or event cooking, particularly within a university or institutional setting.

  • Familiarity with kitchen management software such as FoodPro.

  • Supervisory experience managing kitchen staff and culinary operations.


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