About the Position:
The Sous Chef is a kitchen leadership role responsible for overseeing the dining unit operations at International House. This position uses skills as an experienced food service professional and is able to identify and resolve quality assurance issues effectively. Inspects and audits dining unit meal services for menu consistency, adherence to food safety guidelines, production safety and food cost accuracy. Demonstrates good judgment in selecting quality assurance methods and techniques for obtaining solutions.
The Sous Chef position will also prepare, cook, and serve meals in accordance with daily and weekly menu and special item production requirements. This role assigns and oversee production, preparation, and sanitation tasks to subordinates. Assures that all foods are delivered and presented in an eye-appealing manner while meeting all SERVE-Safe and safety standards.
Key Responsibilities:
Team Leadership & Development (51%)
Supervise, mentor, and train kitchen staff, fostering a positive, collaborative, and inclusive work environment. Documents unsatisfactory work performance and participates in Progressive Disciplinary measures as warranted. Schedule staff and assign tasks to ensure smooth and efficient service. Support staff development through training in culinary techniques, safety practices, and customer service. Participates in employment interviews and makes hiring recommendations. Kitchen Operations (29%)
Oversee kitchen operations, including food preparation, production, and service. Manage food inventory, purchasing, vendor relationship, and cost controls to maintain budget targets. Ensure compliance with health, safety, sanitation, handling and storage of food and food equipment use and standards. Responsible for the direct supervision of subordinates in food preparation, cleaning and cutting of raw foods, spice mixing, seasoning, frying and roasting, using specified temperatures, methods and equipment. Responsible for food orders in conjunction with the Head Chef. Menu Development (15%)
Train staff and ensure high standards for menu execution, food preparation, recipe adherence and presentation, and kitchen operations. Plan and execute daily menus, special events, and culturally diverse meals that reflect the diverse community at I-House. Develop seasonal and themed menus with an emphasis on freshness, nutritional balance and global culinary traditions. Catering & Special Events (10%)
Assist in the design and execute catering menus to meet the needs of a diverse clientele. Collaborate with the Events and Catering team to execute catering services for internal and external events Qualifications
A culinary degree or equivalent professional training, required. Minimum of 3–5 years of progressive culinary experience. Excellent verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management. Demonstrated expertise in preparing international cuisines and accommodating diverse dietary needs (vegetarian, vegan, halal, kosher, gluten-free, etc.). Possession of current valid SERVE-Safe Certification required. Strong knowledge of food safety standards, kitchen management, and inventory control. Intermediate computer skills. Experience managing and motivating a diverse kitchen staff. Excellent organizational, communication, and leadership skills. Commitment to the values of diversity, equity, inclusion, and intercultural understanding. Ability to lead and direct in a unionized environment. Working Conditions
Full-time, exempt position; includes evenings, weekends, and holidays as required. Fast-paced kitchen and dining environment with extended periods of standing, up to 6 to 8 hours. Ability to lift 25-30 pounds on a regular basis when cooking. Compensation & Benefits
Compensation: $75,000- $80,000/year I-House also offers a robust benefits package that includes medical, dental, and vision coverage with 100% employer-covered premiums (dependent on plan selection) Life insurance, short- and long-term disability, access to a Flexible Spending
