Executive Sous Chef Kosher Dining

Student and Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service health wellness social justice residential living food services sports recreation career services and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25000 undergraduate graduate and professional students on multiple campuses in the U.S. and abroad.

As part of SCL Cornell Dining is comprised of more than 30 oncampus eateries including multiple allaccess dining rooms cafs coffee shops food courts retail convenience stores concessions stands a restaurant and catering services. From crafting holidaythemed meals to chef surprises and dining room special events the Cornell Dining team of more than 400 skilled culinarians and frontline associates and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dinings mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a teamoriented and customerservice mindset and an emphasis on training education professional development and career path opportunities for our entire organization.

The Executive Sous Chef with the direction of the Senior Chef and General Manager oversees the culinary operations of a smallscale but unique food program that strives to achieve an exceptional customer experience in a communityoriented facility. This role must regularly demonstrate culinary best practices including ensuring menu standards recipe adherence and quality controls and ensuring all sanitary and health regulations are consistently followed. The Executive Sous Chef in partnership with the West Campus leadership will provide onthejob coaching and feedback assess ongoing training needs and evaluate individual and team performance that promotes diversity and inclusive workplace behaviors that support strong teamwork and collaboration. With the support of Dining leadership they will manage product ordering and inventory levels in line with established operating budgets of up to $1 million annually including overseeing the booking planning and executing approximately $100000 in annual oncampus catering revenue. This unique role will work closely with community partners and various student engagement groups.

A successful Executive Sous Chef will:

• Be a highly selfmotivated team player who remains flexible and customer serviceoriented to respond appropriately to competing demands in a dynamic highvolume and timesensitive environment.

• Have the ability to establish and maintain positive working relationships with guests clients and various community partners and student groups.

• Work collaboratively and communicate effectively with a diverse population of students staff and community partners.

• Show a high level of professional judgment using excellent organizational and time management skills to prioritize effectively.

• Actively motivate encourage and support staff performance through regular handson training and daily feedback and coaching.

• Demonstrate culinary excellence and contribute creative ideas that help to resolve unexpected issues and improve unit(s) performance but still ensure great tasting highquality and costeffective meal options for the Cornell Community.

Required Qualifications

• At least two years of training in a culinary program or Associates degree and two or three years of culinary work experience in the hospitality or food service environment or equivalent combination of education and work experience.

• Technical/computer skills including experience with MS Word Office productivity tools.

• Effective verbal and written communication skills

• Working knowledge of applicable food and health codes

• Experience in and/or demonstrated commitment to supporting diversity equity access inclusion and wellbeing.

• Proven experience connecting diversity inclusion and wellbeing practices to business goals.

Must be able to successfully complete Cornell Dinings Sous Cheflevel practical exam and a cooking demonstration which includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.

Visa sponsorship is not available for this position. This position is located in Ithaca New York. The successful applicant will be expected to work on campus.

Preferred Qualifications

• Additional professional or education experience preferably in a highquality collegiate dining program with familiarity with board plan operations retail operations and menu cycles preferred but not required.

• Working knowledge of Kosher food laws and practices is highly preferred

• Strong understanding of food service management systems.

• Culinary and food safety certification desirable. Experience and comfort with Catering.

• Familiarity management in a collective bargaining environment and/or working with student employees is also beneficial.

University Job Title:

Chef I

Job Family:

Auxiliary Services

Level:

E

Pay Rate Type:

Salary

Pay Range:

$62035.00 $67938.00

Remote Option Availability:

Onsite

Company:

Endowed

Contact Name:

Jana English

Job Titles and Pay Ranges:

NonUnion Positions

Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria:

• Prior relevant work or industry experience

• Education level to the extent education is relevant to the position

• Unique applicable skills

• Academic Discipline

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