RISD Dining + RISD * Caters is seeking a Sous Chef to join its self-operated Dining Department. RISD Dining recognizes that food is not only a necessity; it's an ideal way to bring students together outside their studio work. With a philosophy of exceptional hospitality and a dedication to supporting seasonal menuing and local purchasing, the RISD Dining team provides the perfect setting for commensality to our greater community.
The successful candidate will have demonstrated experience in successfully leading culinary teams working in a fast-paced food service environment, and prior experience in classical and contemporary culinary methods and presentation, as well as a knowledge and understanding of international cuisines and ingredients.
RISD's Sous Chef will be responsible for creating an exceptional dining experience. The Sous Chef develops diverse, well prepared food items, and designs a wide variety of recipes and menus. Provides direction, supervision and scheduling, and creative leadership to culinary staff. Actively fosters a team setting, with keen attention to students & catering clients needs, customer service, and to culinary and visual detail. Ensures that established policies & procedures are being followed consistently in production areas. Investigates and recommends concepts that will keep venues fresh and aligned with current food trends. This position works closely with RISD Dining and Catering's Executive Chef.
As an employer, RISD offers a supportive, collegial and inclusive work environment and a competitive benefits package.
Under direction of Executive Chef, supervise/coordinate all related culinary activities. Schedule Met kitchen employees to maximize the productivity of the kitchen staff in conjunction with business forecasts and predetermined budget. Is a key member of the Met management team collaborating on interviewing, hiring, training, evaluating, and disciplining kitchen personnel, as appropriate. Onboard kitchen personnel in RISD Dining policies & procedures. Work collaboratively with management team to update and maintain on-boarding programs for kitchen personnel in culinary and sanitation related principles and practices.
Proactively influence and engage the department's culinary staff. Serves as a participatory member of the kitchen staff responsible for hands-on food production. In conjunction with the Executive Chef, direct and implement the menu mix, production and variety of cycle menus at all venues, with particular focus on Met and Portfolio. Create, test and select recipes; standardize production recipes to ensure consistent quality. Ensure culinary offerings reflect quality, seasonality, variety and diversity.
Direct production meetings at the Met and Portfolio to review cycle menus, ingredients, ordering, challenges, and successes. Assure standards in menu cycle variety, presentation, quality, authenticity and seasonality are in line with vision of the Executive Chef. Regularly solicit feedback from peers, students and staff. Regularly benchmark with other like programs. Deliver innovation in the department by developing concepts that engage our staff, students and clients.
Assist in the controlling of food costs by forecasting consumption and through-put based on available resources, adhering to purchasing specifications, ensuring proper storage procedures are followed by kitchen staff, waste controls are used consistently. Establish portion sizes and standards of service for menu items. Coordinate the input and maintenance of all recipes into existing menu management system for menu rotations at the Met and Portfolio.
Ensure compliance with all applicable health and safety codes. Set and enforce the sanitation standards for all food preparation, handling, service and transport. Ensure proper equipment operation/maintenance records are being kept. Establish maintenance schedules in conjunction with manufacturer instructions for all kitchen equipment. Establish and enforces kitchen cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls.
Coordinating logistics of menu writing and production of catered events to ensure seasonality, feasibility and client-specific needs are being met. Development, recommend, and implement RISD Caters Express Menus that are seasonally-inspired, on-trend, and effectively integrates with menu- and purchasing mix within the Met's cycle menu. Provide hands on culinary support for all high-profile events on campus.
Associate Degree in Culinary Arts or equivalent combination of education and experience.
A minimum of five years in food service industry, including catering, and preferably some of that in the college/university segment.
Demonstrated experience in classical and contemporary culinary methods and presentation, as well as a knowledge and understanding of international cuisines and ingredients.
Previous experience with food service purchasing and Microsoft Office/Excel is required.
Must hold a Rhode Island Certificate of Sanitation Management, be Barcode/ TIPS Certified for Responsible Alcohol Service, or achieve them within 90 days of hire.
Must possess a valid driver's license.
Must be able to market and sell caterings to a discerning audience, and to communicate effectively with faculty, staff, students and a discriminating external clientele.
Proven success in leading a team, preferably in food service.
Strong communication skills required.
Ability to use independent judgment in regularly determining product substitutions for food items including specialty catering items, choice meats, and perishable produce.
Coverage is seven days per week (two days off) while school is in session and can include daytime, evening, and weekend hours. Dining and Catering staff are considered essential personnel and are therefore required to work even when the school is closed.
Documents Needed to Apply
Incomplete applications will not be considered. Please upload all required documents.
The successful candidate will be required to meet our pre-employment background screening requirements.
RISD recognizes diversity and inclusivity as fundamental to its learning community and integral to an art and design education. We welcome candidates whose experience has prepared them to contribute to our commitment to diversity and excellence. RISD is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetics, or any other protected characteristic as established by law.
For internal use only - Job Family:
Dining - Culinary
Internal Number: R-00386
About Rhode Island School of Design
Rhode Island School of Design (RISD), founded in 1877, is a fine arts and design college located in Providence, Rhode Island. Enrolling about 2000 undergraduates and 400 graduate students from across the United States and 55 other countries, RISD offers 16 undergraduate majors and 16 graduate majors, and is ranked annually by U.S. News & World Report as one of the top art and design schools in the United States. RISD’s rigorous education encourages creative experimentation and intellectual risk-taking, challenging students to question their approach to art making through critical thinking. There are over 90,000 works of art in the RISD Museum, which houses a collection of fine and decorative art objects. The first public galleries opened in 1893. The RISD Library is one of the oldest independent art college libraries in the country with more than 150,000 volumes and 380 periodical subscriptions which offer unusual depth and richness in the areas of architecture, art, design, and photography. The RISD campus is contiguous with the campus of Brown University and the two institutions share social, academic, and community resources.RISD recognizes diversity and inclusivity as fundament...al to its learning community and integral to an art and design education. We welcome candidates whose experience has prepared them to contribute to our commitment to diversity and excellence. RISD is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetics, or any other protected characteristic as established by law.