Catering Sous Chef

5w1 month ago

Cornell University

Ithaca, US · Full-time · $65,447 – $75,632

About this role

Cornell Catering, part of Cornell Dining within Student & Campus Life, is seeking a Catering Sous Chef to support all aspects of food planning, production, and preparation. This role works in collaboration with the Catering Chef to ensure menu standards, recipe adherence, and quality controls are consistently met.

Day-to-day, the Catering Sous Chef makes fiscally responsible decisions in daily operations, including thoughtful use of ingredients, effective waste reduction, and efficient production planning. The role also upholds proper food handling and quality standards in alignment with University, state, and federal requirements.

Cornell Catering is a full-service caterer that provides incredible food and beverages to guests at formal banquets for thousands, elegant weddings for hundreds, or intimate dinners for a few. The team of experienced professional staff works with clients to create customized events that meet specific objectives and budgets.

Cornell Dining is committed to Nourishing the Future, with an emphasis on training, education, professional development, and career path opportunities for the entire organization. This role offers the chance to grow within a team of more than 400 skilled culinarians and 600 student employees.

Requirements

Highly self-motivated team player who stays flexible and customer-service oriented
Demonstrated culinary excellence and ability to contribute creative, practical ideas
Strong professional judgment with excellent organizational and time-management skills
Ability to work collaboratively and communicate clearly with a diverse population of students, staff, and community partners
Experience in a high-volume, time-sensitive food production environment
Knowledge of safety and sanitation regulations in a food service setting

Responsibilities

Support all aspects of food planning, production, and preparation for the assigned dining unit(s)
Model strong culinary practices by ensuring menu standards, recipe adherence, and quality controls are consistently met
Maintain full compliance with all safety and sanitation regulations
Make fiscally responsible decisions in daily operations, including thoughtful use of ingredients, effective waste reduction, and efficient production planning
Provide on-the-job coaching and feedback that strengthens teamwork and supports staff development in partnership with the Catering Chef and Dining Managers
Uphold proper food handling and quality standards in alignment with University, state, and federal requirements
Respond effectively to competing demands in a dynamic, high-volume, and time-sensitive environment
Contribute creative, practical ideas that help resolve unexpected issues and ensure cost-effective, high-quality meal options

Benefits

Emphasis on training, education, professional development, and career path opportunities
Part of a team-oriented and customer-service minded organization
Opportunity to work with a diverse population of students, staff, and community partners
Support from a team of experienced professional staff in a full-service catering environment