Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellness, social justice, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. Our nearly 4,000 staff and student employees who make up SCL embrace the opportunity to represent the division and strive for excellence as we shape the Cornell student experience, one interaction at a time.

Cornell Dining is comprised of more than 30 on-campus eateries, including multiple "All You Care to Eat" dining rooms, cafes, coffee houses, food courts, and retail convenience stores. From holiday-themed meals to chef surprises and dining room special nights, the Cornell Dining team (comprised of more than 15 chefs and 350 skilled culinary staff members) works hard every day towards offering a variety of fresh and healthy food options from all over the world. Cornell Dining's overarching mission is a commitment to serving high-quality foods that are healthy and creatively prepared, with genuine care for serving a diverse community.

The Executive Sous Chef, with direction from the area Operations Manager, oversees the culinary operations of a unique world-class food program and customer experience that serves Cornell's Jewish Community in an all-you-care-to-eat lunch and dinner facility- 104West Multi-Cultural Dining. This role is charged with supporting a small team by regularly demonstrating culinary best-practices, providing on-the-job coaching and feedback, assessing ongoing training needs, and evaluating individual and team performance while promoting diversity and inclusive workplace behaviors. The Executive Sous Chef will also play a large support role in developing, implementing and inspiring culinary creativity in menu planning though monitoring food service quality controls, recipe adherence and managing product ordering and inventory levels which are in-line with prescribed operating budgets ranging up to $1 million annually. This unique role, will work closely with the Mashgiach and Rabbi for proper Kosher oversight and will also regularly meet with, and provide support to, the Center for Jewish Living, Cornell Hillel, student engagement groups and other community members in order to ensure collaboration to achieve desired food service goals including hosting Shabbat Dinners and other important Jewish holidays. Additionally, this position will be responsible for booking, planning and executing over $100,000 in annual catering revenue for on and off campus.

A successful Executive Sous Chef, will:

• Develop and maintain strong and lasting relationship with our community partners, guest, clients and other work groups to advance organizational goals and outreach initiatives including attending culinary competitions and key food service industry conferences.
• Be actively involved with all staff through a developed pattern of management that continually looks to motivate, develop and manage performance through regular hands-on training and daily feedback and coaching.
• Ensure proper food safety/handling, food quality, and customer service standards that ensure a welcoming environment for our staff, students and guests
• Demonstrate culinary excellence and creativity in their menu selection and ingredient adjustments to ensure great tasting, high-quality, and cost effective meal options for this particular community
• Ensure Dining, University and state/federal laws, policies and procedures are implemented and maintained in a positive and consistent manner.

Required Qualifications:

• At least two years of formal culinary training, two years of college course work and/or relevant Associate's degree with at least 3 years of relevant experience or equivalent combination of education and work experience..
• Highly Effective oral and written communication skills
• Technical/computer skills, including experience with MS Word office productivity tools and the ability to learn various systems (food management, excel, timekeeping) quickly
• Demonstrated ability at building meaningful and effective relationships
• Working knowledge of appropriate food and health codes

*Must be able to successfully complete Cornell Dining's Chef-level practical exam and cooking demonstration and includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role. This cooking assessment will be based on a kosher meat meal where milk products will not be allowed.

*Position requires a varied work schedule, including availability on nights and weekends as needed, including being present for all Jewish Holiday meals and catering events.

Preferred Qualifications:

• Additional professional or educational experience or culinary certification is advantageous specially in a collegiate of event specific setting
• Knowledge of Kosher food laws and practices as well as familiarity with EventWorX and CBORD food management systems is highly preferred
• Previous experience in a collegiate setting is preferred, but not required. Familiarity managing in a collective bargaining/union environment and/or working with student or volunteer employees is also beneficial.

Visa sponsorship is not available for this position.

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