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Pine Street Inn Sous Chef, Operations in Boston, Massachusetts

Sous Chef, Operations

Department: Food Services

Office: 444 Harrison Avenue

Location: Boston, MA

Position Type: Food Service

Hours/Shift: Morning - First Shift

Employee Type:: Regular Full-time

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SCHEDULE: Tuesday through Saturday - Fri, Sat, 5:30-2 Tues-Thurs, 7:30-4 (hours vary) Some Holidays Included (position requires flexibility based on needs of department)

Pays $61,464. annually DOE

This position carries a retention bonus of $3000.00, payable in equal instalments of $750 at Hire, $750 at 3 months, $750 at 6 months, and $750 at 1 year.

This bonus is only available to new, external hires to Pine Street Inn, including temporary staff who are thereafter converted to permanent employment status. This bonus is not available to Pine Street Inn staff or paid interns or paid co-op students who are seeking a transfer to this role. This bonus is only payable for work actually performed in this role. Employees who leave their position before they have worked all the time required for each bonus installment will not be eligible to collect further payment for their prior position, even if they stay at Pine Street Inn in another position.

LOCATION: 444 Harrison Avenue, Boston MA (Food Services Building)

JOB DESCRIPTION:

Summary of the Position

The Operations Sous Chef manages weekly and day-to-day kitchen operations including planning and administrative responsibilities with regards to the prep, production and presentation of quality food whilst adhering to the cost guidelines outlined by the Executive Chef (EC). The OSC works with EC and Production Sous Chef (PSC) in creating and recommending menu changes to achieve client and guest satisfaction. Operations Sous Chef, (OSC) manages company policies and procedures, iCater standards and local and state regulations. The OSC is responsible for quality service and production with attention to iCater-s goals and managing within approved plans and objectives. The OSC together with the EC and PSC contributes to and recommends budget, inventory controls, and reports, investigates, and resolves violations to internal controls, policies, procedures, standards and regulations.

This individual is directly responsible for the supervision of all trainees. This position directly manages assigned trainees and can articulate department goals to them. The OSC is indirectly responsible for supervision of cooks and KAs, particularly in the absence of the EC and PSC Likewise, in this instance, the Sous Chef for Production would be responsible for the day-to-day functions and operations of the food service kitchen. The OSC demonstrates commitment to these goals through work ethic, integrity and respect for the operation and its staff and participants and unites staff and participants in a common commitment to achieve and exceed these goals. The OSC works closely with the Executive Chef and iCater management throughout the operation.

Production responsibilities include but are not limited to both family-style meals (bulk meals) and corporate catering. Constant attention is to prep, production, packaging, and service of all foods whether internal or external (iCater Customers and Pine Street Inn-s programs). This person is also directly involved in the overall production planning affiliated with the department.

Supervision of the staff involves ensuring all duties and responsibilities of the trainees are accomplished on a daily basis. In the absence of the Executive Chef and the Production Sous Chef, the Operations Sous Chef has overall responsibility for the day-to-day functions and operations of the food service kitchen.

QUALIFICATIONS:

REQUIREMENTS:

EDUCATION/TRAINING:

REQUIRED:

  • High school diploma or equivalent certification

  • ServSafe and/or Sanitation Certification

    PREFFERED

  • Bachelor-s degree in culinary arts degree and/or a diploma in food service management

  • ServSafe Instructor/Proctor Certification

    KNOWLEDGE/EXPERIENCE:

REQUIRED:

  • At least five (5) years food service experience in institutional cooking, kitchen and/or food service operations

  • Minimum of five (3) years food service supervisory experience

  • Knowledge and experience in menu and food production planning, nutrition, and special diets

  • We are looking for an individual who is punctual, adheres to the time and attendance policies and practices of the department, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative. Also important is someone who is focused on job quality and continued improvement, is tolerant, and is committed to department unity and teamwork

    PREFERRED:

  • Experience working in a human service environment dedicated to serving the homeless community and individuals with substance abuse issues.

    TECHNICAL SKILLS:

REQUIRED:

  • Must be proficient in Microsoft Suite and Outlook

    PHYSICAL ABILITIES:

REQUIRED:

  • Must be able to stand for long periods of time

  • Must be able to lift at least fifty pounds of weight

  • Ability to bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time

    MENTAL ABILITIES:

REQUIRED:

  • Must be able to handle multiple tasks and perform in an environment that is often times stressful and demanding

  • Must be able to work under pressure, set timelines and meet deadlines

  • Must be able to prioritize the many and varied needs of a diverse workforce

  • Must be able to coordinate the effort and work of catering support staff (catering interns, kitchen associates and cooks), their use of materials, production knowledge and quality of finished products

    WORKING CONDITIONS:

REQUIRED:

  • This individual spends approximately 40% of their time on food service production working directly with staff in the production kitchen. This group may be involved in preparation, delivery, set up and service of congregate, catered, and unitized style meals. The Operations Sous Chef may also be called upon to offer one-on-one training with all kitchen personnel. The remaining time is dedicated to the administrative duties vital to the success of the department. This includes menu production planning and scheduled supervisory meetings with all direct reports.

  • This individual works closely with the iCater administration personnel, the iCater sales manager, the FSTP students, the PSC, the EC, and all other food services employees. The OSC meets regularly with the executive chef.

  • In the absence of the executive chef, this person meets with the Director of Food Services and iCater Enterprises.

    ESSENTIAL FUNCTIONS INCLUDE BUT ARE NOT LIMITED TO:

This individual is involved particularly in the planning but also the production of all meals (internal and external) along with ensuring the smooth operation of the kitchen; the following are some functions critical to this position.

Production (Bulk Meals and Catering): Prep, Production, Packaging, Delivery and Service

  • With the EC and particularly in the absence of the PSC, this person may be required to take responsibility of both internal and external catered affairs.

  • Meets weekly with the iCater/Food Services leadership team to review all production and production related issues. Reviews daily production, food preparation checklist and the next day/meal inventory with the EC and PSC.

  • Work with EC to transition cycle menus for all meals from season to season.

  • Work with the EC to plan, develop and test the iCater corporate menus items.

  • For each week complete the following documents: production sheets, prep sheets, order guide, freezer defrost, and storeroom pull sheets.

  • Gives attention to the following critical food service responsibilities: all meals and special diets for external customers, guest sandwich programs, guest lunch programs, donated foods, and production inventory. When necessary, trains cooks in these areas as well as offer training in prep, production, and quality control. This also considers the advance meal prep that is critical to daily production goals.

  • Ensures prepared donated foods and fresh produce are factored into daily production for Pine Street Inn-s guests- meals service.

  • Along with the Executive Chef, works with the food service management team to plan, prepare, implement, and monitor all quality assurance and quality control systems for the department.

  • Along with the PSC pays particular attention to the preparation, portioning, packaging, and shipping of meals to iCater-s customers and PSI programs.

  • Maintains standards of efficiency and order throughout the kitchen and food service areas. Monitors all standards of sanitation procedures and ensure that they are consistently upheld.

  • Works with the executive chef, cooks, kitchen associates and trainees to ensure that all meals are prepared according to the quality standards and practices of the food service department.

  • This person works closely with the FSTP supervisor to ensure that the correct quantities of foods are allocated to and shipped out to the staff caf-.

  • Work with EC to plan logistics around chop-a-thons, omelet breakfasts, AA events, donor special meals, student speakers, kitchen walk-throughs and events.

  • Work with EC in planning and executing emergency weather protocols and contingencies for all iCater bulk customers and for PSI sites.

    Personnel (Employees and Trainees) and human resources management: Employee training and development, supervision and retention:

  • Together with WFD team, must be able to conduct ongoing personnel management functions including, ongoing training, development and promotion, appraisals, progressive disciplinary processes, and termination.

  • Works with PSC to create daily staff schedules, task assignments and delegates responsibilities to trainees during production, service and clean-up following service of meals.

  • Monitors use of leave, sick time, vacation, and personal time. Approves, completes, and submits payroll information for all subordinates.

  • Offers one-on-one training to staff and trainees when necessary. Together with WFD helps trainees to complete all pertinent PSI, WFD and food service training and developmental goals.

  • Creates a sense of teamwork among all personnel and fosters this behavior throughout the department. Motivates and empowers employees with attention to a safe work environment and fosters positive morale in employees.

  • Treats all employees, program participants and guests with the respect and dignity, as outlined in the inn-s policies, and in keeping with the practices of the department.

  • Meets with all WFD on a regularly scheduled basis with regards to trainee development.

    FSTP - Food Preparation Trainees:

  • Together with PSC creates schedules, task assignments and delegate responsibilities to trainees during production, service, and clean-up.

  • Help train trainees in all areas of production. This entails teaching them the art and techniques of preparing each menu item. Also offers one-on-one training when necessary.

  • Assists training Development Specialist in data input, running reports, and understanding the Inn-s objectives and metrics including the needs for grants and various funding goals as they pertain to the food preparation trainees.

  • Together with EC, responsible for scheduling and payroll of FSTP participants.

    Operations

  • Must maintain on-going statistical data pertinent to the FS department: freezers and refrigerators temperatures, sanitization solutions PH levels and food logs (temperature and quantity). Also responsible for the daily meal counts for both the men and women-s meals programs, as well as completing the monthly meals report for these programs.

  • Assist PSC to ensure that meals are shipped in their correct quantities that supplies are packed accurately, and that food is at the correct temperature.

  • Adheres to all policies and practices of the FS department and Pine Street Inn. These include but are not limited to standard operating procedures established by OSHA, the Dept. of Public Health (State and Federal guidelines) and ServSafe Sanitation.

  • Ongoing attention to the following critical food service responsibilities: guest sandwich program, breakfast, lunch and dinner programs, food packaging and shipping guidelines, proper handling of all donated foods, accurate processing of inventory for production, and adhering to the operations closing procedures checklist.

    Administrative Duties

  • Must contribute to a safe, friendly, and cooperative work environment. Adheres to the time and attendance policies and practices of the department.

  • Complete work pertinent to payroll for all staff in the absence of EC.

  • Must work cooperatively with all food service staff, the FSTP staff and students, the volunteer department staff and programs as well as ensuring that the FS department runs efficiently.

  • Additional duties or other related tasks as assigned.

INTERNAL CANDIDATES, IF INTERESTED IN APPLYING FOR THIS POSITION, PLEASE SUBMIT A PROMOTION/TRANSFER APPLICATION TO THE HUMAN RESOURCES DEPARTMENT WITHIN 10 DAYS OF POSTING.

Pine Street Inn is an Equal Opportunity/Affirmative Action Employer.

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