Sous Chef

Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Enterprises, we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer. As the preferred caterer of the Chancellor’s office and much of the university, attention to detail, creativity and excellence are expected. On average, the Catering department services 1400 events annually. Event breakdown is roughly 30% buffet, 25% reception, 25% Meeting Break, and 20% Boxed Meal and Continental Breakfast. 20-25% of events require custom menus.

Key Functions and Expected Performance:

• Provide leadership and direction to encourage and maintain a positive and collaborative working environment that promotes efficient and effective operations and provide exceptional customer service
  • Responsible for opening and closing operations according to expectations of the management team
  • Train the staff in proper cooking techniques and presentation
  • Oversee staffing in operation and redirect labor as needed
  • Maintain high-level product knowledge by taking initiative in acquiring education to train, coach, and develop direct reports
  • Promote sustainability efforts
• Manage and supervise operational processes and procedures by evaluating and clarifying process expectations while supporting the sustainability efforts of Vanderbilt University
  • Order food, beverages, dry goods and other supplies, while maintaining unit budgetary guidelines.
  • Manage, train and evaluate assigned culinary/kitchen staff including union employees
  • Menu writing, development and planning
  • Ensure the proper storage of food and supplies
  • Complete a monthly inventory of goods and assist the chef in monitoring food cost
  • Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts
  • Ensure food is properly dated and labeled in coolers and storage areas
• Ensure performance expectations and work rules are clearly communicated and implemented by leading, coaching and mentoring to promote a culture of stewardship, high performance and growth
  • Plan ahead to best manage and communicate information at line-ups.
  • Maintain a safe work environment by modeling, enforcing, and communicating all safety standards
  • Delegate tasks to employees as necessary
  • Ensure uniform compliance and professional appearance of staff members
  • Serve as link between staff and management to communicate concerns and ideas
  • Manage escalating employee conduct issues
  • Provide on-going coaching and performance feedback to staff members
• Manage workstations by evaluating and coaching employees to ensure proper processes and procedures are being met to ensure that quality standard internal controls are being practiced
  • Supervise the sanitation of workstations including floor care, worktables, walls, hoods, refrigerators, equipment and utensils
  • Confirm staff complete daily temperature logs and cleaning lists

Qualifications:

• A high school diploma or GED is necessary.
• An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
• 1 year of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is preferred.
• ServSafe Manager certification within 30 days of hire is necessary.
• AllerTrain U certification within 30 days of hire is necessary.
• Ability to learn and adapt to new systems and applications is necessary.
• Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
• Ability to meet multiple deadlines and manage competing priorities is necessary.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
• Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.