Sous Chef and Kitchen Manager

Founded by the Sisters of Charity of New York, the University of Mount Saint Vincent is an academically excellent, authentically inclusive, Catholic and ecumenical liberal arts University. The University combines a strong core curriculum with a full array of majors in the liberal arts and, within the tradition of liberal education, selected professional fields of study.

At Mount Saint Vincent, a student’s education extends beyond knowledge, skills, and preparation for work. We seek the development of the whole person. In the spirit of Vincent de Paul and Elizabeth Ann Seton, we foster an understanding of our common humanity, a commitment to human dignity, and a full appreciation of our obligations to each other.

Through its School of Professional and Continuing Studies, the University extends its primary undergraduate mission by offering high quality graduate studies in business, education and nursing and an array of undergraduate and certificate programs serving non-traditional students.

Responsibilities:

• Assist the Executive Chef in achieving outstanding guest satisfaction through a dedicated "go the extra mile" attitude and a hands-on, lead-by-example management approach.
• Manage all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up.
• Meet or surpass budgeted labor and other cost targets through effective planning and execution.
• Assist in overseeing weekly and monthly inventories, and ordering food and supplies.
• Maintain sanitation procedures and organize the work area in accordance with all OSHA regulations.

Requirements

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Preferred - Graduate of an accredited culinary program is a plus

Benefits

The allotted hourly for this position is $22.00 - $25.00 per hour.

• PTO and Sick days
• Medical, dental, vision insurance
• Health Reimbursement Account (HRA)
• Enhanced Short Term Disability Insurance
• 100% employer sponsored Long Term Disability
• Voluntary Life Insurance
• Commuter Benefits
• Participation in a 403(b) Retirement Plan
• Employee Assistance Program