Catering Sous Chef

Looking for a non-stop and exciting place to work? Caltech is a world-renowned science and engineering institute harboring some of the world's brightest minds. Our Caltech Dining Services Department (CDS) is in search of hiring and cultivating equally talented individuals who are positive, enthusiastic, and passionate about what they do. We are fast-paced, creative, hands on, and round-the-clock. If you have a great team work ethic, positive attitude, and are indispensably flexible and quick to adapt to an always changing environment, join us and be a part of this leading edge and innovative community. Our mission is to provide great food, service, and experience for our students and community.

CDS operates four dining units (Browne Dining Hall, Red Door Marketplace, Broad Cafe, and Avery Kitchen) for a campus community of 2000. We also serve over 950 students, 7 days a week, through our Meal Plan and maintain a burgeoning Catering Department.

The Catering Sous Chef reports to the Chef de Cuisine is the primary executor of the culinary vision for Caltech Catering Services. Works side by side with the Catering Manager when creating menus. Works with the other Sous Chefs and managers to coordinate labor and production for catering events as needed. Provides recipes, produces food, coordinates staffing, and works on-site for large scale and VIP events, according to business needs. The Catering Sous Chef directs and supervises culinary staff in the production of menus at a variety of Institute venues and is responsible for managing production amounts, ordering product, and managing waste. The Catering Sous Chef will ensure all kitchen areas, equipment, and food handling is conducted according to local health department requirements and regulations. Responsible for assisting with general functions of kitchen in absence of the Chef de Cuisine.

• Performs full array of cooking skills, to included specialized skills required for certain dishes
• Creates seasonal menus and menus per client requests and costs them within budget
• Orders food for daily production based on inventory and projections
• Provides recipes and efficiently delegates duties to culinary staff well in advance of service dates and/or events
• Provides management oversight and leadership to the culinary staff and general kitchen team
• Works closely with the Catering Sales Office to streamline all food related processes, with high attention to detail
• Checks daily event schedule to ensure that adequate support staff are coordinated
• May be required to set-up event venue, as needed
• Ensures sound food costs for revenue generation
• Works closely with senior management to implement standards, teamwork, processes and practices for improved efficiency, quality, performance, and budget
• Coordinates staff schedules with the Chef de Cuisine and ensures all food production needs are staffed efficiently
• Ensures compliance with all applicable regulatory requirements; maintains maximum standards of sanitation and safety
• Consults with senior management on operational performance, customer needs, and new programs/services
• Ensures employee work areas are ready for servicing customers; coordinate support staff covering workstations
• Works closely with other Sous Chefs and assists other units in food production and daily service, as required
• Attends all meetings as scheduled
• Provides leadership to other staff to ensure that all food is prepared according to recipes and menu, ensuring kitchen staff have the tools needed for success
• Conducts staff evaluation and creates improvement plans for culinary team
• Ensures that all kitchen equipment is in proper working condition
• Provides coverage for both catering needs and daily output of all programs throughout Dining Services due to high demand and/or shortage of kitchen staff
• Cultivates a positive and productive workplace by demonstrating, clear communication, strong vision, teamwork, ownership and a can-do attitude
• Builds a positive relationship with the students and customers by seeking feedback and suggestions
• Primary work schedule will be Monday through Friday but weekly schedule will fluctuate according to business needs to include evenings and weekends
• Must assist all other locations when catering calendar is slow
• As an exempt employee, work hours may exceed 8 hours and/or 5 day work week
• Must be able to confront a challenge or adverse situation with calm and resolve
• Ability to communicate clearly and effectively
• Other duties as assigned

• 5+ years culinary experience in catering
• Demonstrated leadership ability
• Demonstrated team building ability
• ServSafe Manager Certification or the ability to obtain certification immediately after hire
• Possesses full knowledge and expertise in the use of all food service tools and equipment
• Ability to provide on-the-job training in food preparation to staff, as needed
• Physical ability to stand for long periods at a time, move, bend, twist, lift, push, pull, squat, reach, and walk with ease, without injury, and with a sense of urgency and purpose
• Ability to lift up to 50 lbs

• Culinary Degree

• Resume
• References, work and personal