Executive Sous Chef of Residential Dining Job Listing at Brown University in Providence, RI (Job ID REQ195703)

Description

Job Description:

This Executive Sous Chef of Residential Dining will provide oversight of the Assistant Director of Culinary Operations of the daily administrative, operational, and culinary tasks, including financial management and analysis, sanitation and safety of the Residential Dining production team serving approximately 3500 meals daily, as well as $6 million in Catering sales. This position is responsible for the food service operation and ensuring its success by adhering to Rhode Island Health Department regulations, Brown Dining Services standards. The successful candidate will oversee 3 direct reports which will consist of (2) Assistant Directors of Culinary Operations and (1) Bake Shop Production Manager. In addition, this position will support its direct reports in motivating, training, developing, and directing 50+ members of USAW-RI bargaining unit. The Executive Sous Chef of Residential Dining oversees menu and recipe development, food presentation, and production for special events and Catering within the Sharpe Refectory and Verney Woolley. This position may act on behalf of the Executive Chef in their absence. This position reports directly to the Executive Chef.

Major Responsibility:  Manage and Leadership in Culinary Production -50%

Supporting Actions:

• Play a lead role in defining the overall direction of the Culinary Residential Dining department.
• Represent Culinary Residential Dining within Brown Dining Services and Brown University at department meetings.
• Supervise and provide support to Assistant Directors of Culinary Operations and Bakery Production Manager
• Model effective leadership
• Conduct ongoing assessment of optimal staffing requirements and adjusting staffing plans as needed.
• Schedule, direct, and evaluate managers based on Executive Chef recommendations.
• Assist in developing and maintain a strong and effective team by promoting trust, respect, and collaboration.
• Develop training programs and manuals for culinary management and staff.
• Collaborate with Dining HR in hiring and training of staff.

Major Responsibility: Standards of Services – 30%

Supporting Actions:

• Play a leadership role in assuring quality product and service, and customer satisfaction. 
• Participate in development of layout, design, and menu development of new Residential concepts in the Sharpe Refectory (including Culinary and Ivy Room) and the Verney Woolley.
• Oversee the Assistant Directors of Culinary Operations and work with the Director of Residential Dining in the development of new menu concepts and offerings for this division. 
• Research new developments in hospitality to influence the service provided to our customers.
• Ensure Assistant Directors of Culinary Operations and Bakery Production Manager and their  employees are compliant with OSHA and EHS required trainings

Major Responsibility: Culinary Oversight – 20%

Supporting Actions:

• Oversee training programs focusing on sanitation and safety based on RI Food Safety, OSHA, and ADA regulations.
• Monitor sales and expense reports and take steps to ensured adherence to the budget
• Primary contact for the RI Department of Health inspections
• Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste and meet all standards of quality and food safety.
• Work with culinary managers to ensure time and temperature logs are completed accurately and in a timely manner.
• Oversee cleaning and maintenance programs.

Education and Experience:

• Bachelor's degree from accredited culinary school or program, or equivalent combination of education and culinary experience.
• Demonstrated understanding of high-level
• culinary principles and techniques.
• 5-7 years of experience leading a culinary staff, preferably in a high-volume operation and/or in a union environment.
• Production experience in a higher ed environment preferred.
• RI Food Safety Manager Certification or equivalency required.
• Possesses general hospitality knowledge and interest in sustainability and sustainable food practices.
• Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.
• Strong customer service orientation.
• Demonstrated ability to develop and implement strategies, plans, and budgets in a fast-changing environment.
• Demonstrated effective communication, leadership, conflict resolution and training skills.
• Demonstrated ability to adhere to budgetary guidelines.
• Leadership skills with the ability to develop programs and lead initiatives
• Ability to prioritize, problem-solve, and work independently.
• Ability to work as an integral member of a management team.
• Ability to work a flexible schedule which may include early mornings, evenings, and weekends.
• Working knowledge of MS Office suite including Word and Excel.
• Experience with menu and recipe management and/or automated time tracking system preferred.
• Possesses a willingness and ability to support and promote a diverse and inclusive campus community.

This position works onsite. It is not eligible for hybrid or remote status.

All offers of employment are contingent upon a records and educations check satisfactory to Brown University.

Benefits of Working at Brown:

Information on the Benefits of Working at Brown can be found here.

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Submission Guidelines:

Please note that in order to be considered an applicant for any staff position at Brown University you must submit an application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please include a cover letter and resume with each position application.

Still Have Questions?

If you have any questions you may contact employment@brown.edu.

EEO Statement:

Brown University is an E-Verify Employer.

As an EEO/AA employer, Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person's race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, and caste, which is protected by our University policies.