Resident Dining Sous Chef | Union College - American Food and Vending
Schenectady, NY
About the Job
Job Description:
- Work directly with the Executive Chef to prepare and oversee daily culinary operations
- Supervise all culinary points of service that may include catering, kitchen, line and food stations
- Assist with menu planning, inventory and vendor relations
- Hire, educate and support culinary and kitchen staff
- Prepare production, safety and temperature logs to ensure high standards of operation
- Exhibit and lead by example by delivering high level customer service to all customers, guest, and clients
Source : American Food and Vending