Catering Sous Chef - Kutztown University

The Catering Sous Chef is a client facing leadership role assisting with hands on food production and execution of events.

This position is responsible for the preparation, execution, presentation and supervision of food production for catered events in line with client/customer expectations and service standards.

Must be able to work a flexible schedule according to the University calendar and events including nights and weekends. Great work life balance regarding holidays and breaks.

Job Responsibilities

• Professional interaction with clients for catering department.
• Responds to client communications in a timely manner.
• Promotes outstanding client / guest relations.
• Fulfillment of all catering event orders utilizing existing Cater Trax event orders.
• Assures all updates & requests on events are confirmed prior to the event.
• Delivers consistent quality in planning and carrying out events.
• Maintains knowledge of daily catering events and confirms they are prepared and delivered timely.
• Supervises and evaluates employees: counsel, promotes employee growth, efficiency, morale and teamwork.
• Assists with the direction of the daily activities of the catering events staff as directed.
• Participates in the weekly Catering Event Order Meeting with Catering Chef and catering team.
• Communicate information to Catering Chef as appropriate.
• Facilitates the delivery of prepared food and set up events crafted from banquet event orders.
• Responsible for execution of catering events of varied size and scope including staff supervision.
• Ensure that all food items are prepared and served according to menu specifications in a safe and appropriate manner according to all departmental policies, procedures and health codes and regulations.
• Adheres to all Standard Operating Procedures.
• Assist in the onboarding and training of new team members.
• Assist with ordering and inventory of catering-related supplies.
• Perform other duties and in other business units outside of Catering department dependent on business needs as assigned by the Catering Chef or Executive Chef to initiate, coordinate or complete any client request.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Two years’ experience in a related culinary position.
• Candidates will possess two years of post-high school education, preferably a culinary degree or equivalent experience.
• Serv Safe Certification or willing to obtain.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE).

Education