Sous Chef, Quincy, Hillel, and Kosher

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HS Diploma or equivalent and specialized training in Culinary Arts.
Minimum of two years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment preferred.
Knowledge of and specialization in world cuisines (one or many, such as southeast Asian, Mediterranean, Ethiopian, plant-based, etc) strongly preferred
Ability to work nights, weekends and holidays and be on-call as needed.
Experience managing in a unionized environment.
Minimum 1-2 years' experience in a kosher kitchen or similar role preferred.
Knowledge of Kronos timekeeping software or similar system.
Knowledge of FoodPro Menu Management system.
Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
Strong organizational and documentation skills.
Commitment to ensuring the highest standards of kashrut.
Good professional judgment and ability to independently make sound decisions.
Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
Ability to become ServSafe Certified within six months of employment.
Ability to learn and adapt to new systems and applications as needed.