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 25,000 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 on-campus eateries, including multiple all-access dining rooms, cafes, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining's mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer-service 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 small-scale but unique food program that strives to achieve an exceptional customer experience in a community-oriented 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 on-the-job 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 $100,000 in annual on-campus 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 self-motivated team player who remains flexible and customer service-oriented to respond appropriately to competing demands in a dynamic, high-volume, and time-sensitive 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 hands-on 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, high-quality, and cost-effective meal options for the Cornell Community.

Required Qualifications

• At least two years of training in a culinary program or Associate's 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 well-being.
• Proven experience connecting diversity, inclusion, and wellbeing practices to business goals.

Must be able to successfully complete Cornell Dining's Sous Chef-level 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 high-quality 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.

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