This role is an academic year position.

Shift: Monday: 8:30AM - 5:30PM, Tuesday-Thursday 10:30AM - 7:00PM, Friday: 9:00AM - 5:30 PM. Saturday and Sunday OFF.

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty and administrator.

Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.

The Assistant Sous Chef is a culinary professional reporting to the Chef Manager in supporting the operation of complex, fast paced and high volume, well-equipped kitchens.

They will demonstrate the ability to master cooking techniques including cook-chill technology, developing and testing recipes, authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Dining. The Assistant Sous Chef is responsible for preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods.

Assists with evaluating the daily kitchen workload, suggesting daily job assignments, and overseeing the work of cooks and other kitchen personnel in the absence of the Sous Chef/Chef Manager. Evaluates finished products to ensure quality and addressing sub-quality production and presentation by analyzing problems and implementing solutions in collaboration with the culinary leadership team.

Executes overall kitchen sanitation and food safety practices; keeping kitchen staff on task and assigning side work and equipment maintenance duties to kitchen personnel as needed. Coordinates and expedites food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures.

Plans and executes production and presentation for assigned meals including designing and executing buffet presentation. Collaborates with the management to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchen and exceeding customer expectations.

Prepares specialty meals as needed in a timely manner, meeting the deadlines for that particular meal. Must demonstrate ability to work under periods of fast pace and high pressure.

All employees are responsible for punching in and out in accordance with department policy and standards. They must be given permission from a manager to punch in early or stay past their schedule "out time." All employees will adhere to posted schedule and all requests for time off will be granted based on business needs. In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance. Time off requests must follow proper procedure and will be approved/denied in accordance with department needs. No requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.

• Self-operated food service provider.
• Comprehensive collegiate dining program.
• Progressive resident dining program.
• Innovative retail services.
• Distinctive university catering program.
• Weekends and evenings off.

• 5 years’ experience planning and preparing hot and cold foods.
• Expertise in various cuisines and cooking methods.
• Demonstrated mastery of all cooking methods.
• Practical experience leading a kitchen crew.
• Comprehensive knowledge of kitchen sanitation and food safety practices.
• Ability to read, speak, and understand English.
• ServSafe certified.