Position Summary

The Sous-Chef works with the Assistant Sous-Chef to support the Chef in creating an exceptional culinary experience for the Institute Community and its invited guests.

Essential Job Duties

In conjunction with Chef, responsible for the development, preparation and serving of meals at the Institute (90%)

• Manages inventory of food and paper goods.
• Effectively communicates with support and maintenance staff concerning event coordination activities. Provides guidance and advice regarding event preparation, menus, room setup, use of vendors.
• Assists the Chef with scheduling and managing staff.
• Creates, prepares, and serves meals in accordance with specific needs and within established time schedules. May assist with salad preparation, as needed.
• Manages food inventory, food menus and staffing for Rubenstein Commons.
• Working with the Chef and Assistant Sous-Chef, plans food menus for Simons Hall and ensures the adequate inventory of food and supplies for immediate availability, while operating within established budgetary constraints.
• Evaluates both the quality and presentation of food being prepared by staff and provides assistance, as needed.
• Provides ongoing direction and guidance to staff to ensure a clean, pleasant, and sanitized work environment.
• In partnership with the Chef, Assistant Sous-Chef, and the Business Office, handles purchasing of food and beverages.
• Accepts and confirms daily delivers to ensure the accuracy and timely receipt of ordered food and supplies.

All other duties as assigned by the Chef/Director of Dining Services (10%)

Minimum Qualifications

• Culinary Arts degree from an accredited institution or equivalent work experience
• Five years related work experience
• ServSafe certification
• Ability to operate kitchen machinery with attention to detail within safety guidelines
• Excellent organizational, communication and customer service skills
• Capable of recognizing and resolving issues efficiently
• Working knowledge of various computer software programs

Preferred Qualifications

Master of Culinary Arts

Supervisory Responsibilities

• Assist the Chef with staff supervision

Working Conditions

• Ability to lift up to 50 pounds
• Ability to stand for long periods of time
• Ability to lift, bend, stoop and twist
• Ability to work in high-temperature and refrigerated kitchen environment
• Ability to work evenings and limited weekends based on level of activity on campus 

The Institute for Advanced Study retains the right to change or assign other duties to this position at any time.

To perform this role successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

We offer a competitive salary and benefits package. 

At the Institute for Advanced Study’s creation in 1930, the founders wrote: “fundamental in our purpose, and our express desire, [is] that in the appointments to the Staff and Faculty as well as in the admission of workers and students, no account shall be taken, directly or indirectly, of race, religion, or sex.”  We recognize these ideals require continual examination of our culture. Today, we strive to create a community in which all people feel welcomed, respected, and valued.  We seek to address the harmful effects of inequity and discrimination on individual Scholars, Faculty, Staff, and scholarship as a whole.  We affirm equality and embrace our differences as we work to transform principles into action and grow new forms of scholarly community.