What are the responsibilities and job description for the Sous Chef position at Ross School?
Position Summary:
The Sous Chef supports the Executive Chef in leading daily café/kitchen operations to ensure the delivery of high-quality, nutritious, and student-friendly meals for boarding students/faculty and staff. This role involves supervising kitchen staff, assisting with menu development, ensuring adherence to food safety standards, and fostering a welcoming dining environment that reflects Ross’ values and mission. The Sous Chef plays a crucial role in both day-to-day food service and special school events, contributing to the overall well-being and experience of students, faculty, and residents.
Key Responsibilities:
Daily Food Preparation & Service
- Prepare and supervise the preparation of meals under approved menus, dietary guidelines, and student needs.
- Maintain consistency, quality, and presentation of all meals, including breakfast, lunch, dinner, and weekend service.
- Support the execution of meals for special dietary needs (vegetarian, gluten-free, allergies, religious restrictions).
- Ensure meals are served on time and following the school’s meal schedule.
Kitchen Operations & Team Supervision
- Supervise kitchen staff in collaboration with the Executive Chef; assign duties and monitor performance.
- Maintain a clean, organized, and safe kitchen in compliance with all health department regulations.
- Train and mentor team members on food preparation, safety protocols, and kitchen equipment.
- Step in to lead the kitchen in the absence of the Executive Chef.
Menu Development & Inventory
- Contribute ideas to menu planning that reflect student preferences, seasonal ingredients, and cultural diversity.
- Assist in managing inventory, ordering supplies, and minimizing waste.
- Receive and inspect food deliveries for quality, freshness, and accuracy.
Community Engagement
- Participate in planning and executing meals for campus-wide events, faculty dinners, student celebrations, and visiting families.
- Serve as a welcoming presence in the dining hall, building positive relationships with students and staff.
- Support the school’s mission by contributing to a sense of community, wellness, and hospitality in all food service interactions.
Qualifications:
- Culinary degree, certification, or equivalent work experience
- Minimum 2–3 years of experience in a high-volume or institutional kitchen setting
- Strong leadership, communication, and organizational skills
- Food safety certification required or willingness to obtain upon hire
- Ability to work a flexible schedule, including evenings, weekends, and school events
- Physical ability to stand for extended periods, lift up to 50 lbs., and work in a fast-paced environment
Preferred Attributes:
- Previous experience in a boarding school, camp, college, or residential institution
- Passion for creating a warm, inclusive dining experience for students from diverse backgrounds
- Bilingual or multilingual ability is a plus
- Interest in sustainability, local sourcing, or health-conscious cooking
Schedule:
Full-time; variable shifts including early mornings, evenings, weekends, and some holidays to support school programming and residential life
Ross School is an equal opportunity employer and does not discriminate in any phase of employment. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status, marital status, or any other legally protected status.
*Management may modify the duties and responsibilities of staff members from time to time.
Job Type: Full-time
Pay: $25.00 - $29.00 per hour
Work Location: In person
Salary : $25 - $29