Production & Sous Chef Manager

Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic
rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its
educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and
inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws
students from around the nation and world. The 425-acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek,
wooded hills, and hiking trails in the Crum Woods.

Who We Are:

Swarthmore Dining is dedicated to serving our
community with nutritious and satisfying food in a welcoming environment every day. Our mission is to offer a diverse menu that features
high-quality ingredients, emphasizing locally grown and sustainably produced products whenever possible. We are committed to inclusive
dining by ensuring vegetarian, vegan, and accommodations for dietary restrictions are always available. As a self-operated dining program
encompassing Residential Dining, we pride ourselves on providing a work-life balance that is often difficult to find in the restaurant
industry. Join us at Swarthmore Dining to be a part of a vibrant community committed to quality, sustainability, and exceptional service in
a state-of-the-art kitchen setting.

The opportunity:

Reporting to the Executive Sous Chef, the Production
and Sous Chef Manager will be primarily responsible for customer relations, developing and executing menu plans within the menu management
system, managing food budgets, and overseeing the maintenance of all kitchen equipment in the main kitchen. This position will ensure food
costs are controlled, inventory is managed efficiently, and operations stay within the financial targets outlined by the board operations
budget. A key responsibility of this role is managing the menu management system by developing and inputting recipes, maintaining the
system, and using it for production and inventory tracking.

The Production and Sous Chef Manager will assist the Executive Sous Chef
in supervising, coordinating, and actively participating in the activities of cooks and other kitchen staff. They will assist in overseeing
the College’s dining, retail, and catering kitchen operations by supervising kitchen personnel and managing food production for the main
dining hall. The Production and Sous Chef Manager will also be involved in hiring, training, developing, and supervising the production
team. They will collaborate with Residential Managers on food displays to ensure the highest standards of food production, presentation, and
techniques. The Production and Sous Chef Manager will also oversee the activities of cooks and bakers, working closely with them to support
the preparation of trendy, healthy, and sustainable food for Swarthmore students and the broader community. Dining is a 7 days a week
operation, including some holidays. In this position, the expectation is to work 12pm-8:30pm, including weekends. The schedule will be
provided weekly.

Essential Responsibilities

• Records all production data in the Menu Management
  system.
• Maintains the recipe software production database within the Menu Management system.
• Collaborates with the
  Associate Director and Executive Chef and the Executive Sous Chef to create standardized recipes that meet food quality, nutrition,
  presentation, and operational objectives while adhering to budgeted food and labor costs.
• Forecasts production needs for recipes
  and procurement requirements.
• Identifies new menu items and ensures inventory and the CBORD software are consistently up to
  date.
• Builds the menu cycle in the Menu Management system.
• Manages the REACH technology system, ensuring it integrates
  with the menu management system.
• Maintains allergen information for all food purchases and menu items.
• Manages the daily
  culinary operations of the main Dining Center Operations.
• Ensures high customer satisfaction by responding to customer needs and
  executing daily production efficiently.
• Ensures a clean, safe, and sanitary environment for customers and employees, addressing
  safety hazards by training staff and enforcing accountability for food safety and kitchen safety.
• Participates in College Committee
  meetings as needed.
• Assists in developing healthier, more accessible food options for the board plan operation.
• Assists in
  menu development and monitors food quality.
• Helps develop all menus for the residential dining plan.
• Assists with
  implementing an accurate inventory system for the Menu Management system to track food costs and purchases.
• Supervises food
  preparation and resolves issues affecting production.
• Leads and writes food production plans for the main Dining Hall.
• Ensures production standards for the bakeshop to support catering, the board plan, retail, and future endeavors (e.g., CSA, additional
  POS).
• Manages training for knife skills, equipment, uniform safety, departmental rules, and College expectations.
• Prepares
  kitchen staff schedules for the Dining Center culinarians.
• Supervises all food production and menus for the main Dining
  Center.
• Assists with managing budgets for ordering and inventory control.

Supervisory
Responsibilities

• In partnership with the Associate Director and Sous Chef, supervises the work of the kitchen
  staff.
• Effectively performs the following:
  • Organize workflow and ensure staff understand their duties or delegated
    tasks.
  • Provide and develop training opportunities.
  • Create and conduct staff performance evaluations.
  • Communicate
    key issues and information to staff.
  • Provide fair, constructive, and timely feedback.
  • In partnership with Human Resources,
    follow disciplinary procedures as established in accordance with the employee handbook.
  
  
• Participate in supervisory
  training opportunities.
• Maintain a safe, diverse, and inclusive work environment.

Who you are:

• Strong problem-solving skills and a committed focus on providing exceptional customer service within a diverse community.
• Demonstrated success in teamwork, collaboration, and building partnerships across various operations, services, colleagues, and
  programs.
• Strong problem-solving ability and a commitment to providing excellent customer service in a diverse community.
• Proven record of teamwork, collaboration, and partnership with various operations, services, colleagues, and programs.

What you bring:

Required Qualifications

• Associate’s degree in Culinary Arts, Business, or
  a related field with 2 or more years of job-related experience or an equivalent combination of education and/or experience.
• ServSafe and/or food safety/allergen awareness certification required.
• Valid driver’s license.
• Ability to drive a box
  truck.
• Demonstrated experience in managing food and labor costs.
• Proficiency in Microsoft Office, email, recipe software,
  and inventory systems.
• Experience in large-scale catering and event management.
• Experience in budget development,
  financial systems, and operating budget management.
• Proven experience in managing food and labor costs effectively.
• Proficient in Microsoft Office, email, CBORD system (or equivalent), recipe software, and inventory management systems.
• Extensive experience in large-scale catering and event planning.
• Solid background in budget development, financial systems, and
  managing operating budgets.
• In-depth knowledge of residential food service programs in a college or university setting.

Preferred Qualifications

• Bachelor’s degree in Food Service Administration, Institutional Management, Nutrition,
  Dietetics, or a related field.
• 3 or more years of progressively responsible supervisory and administrative experience in a
  high-volume food service operation offering a variety of daily menus.

Physical Demands

• Capable
  of lifting and carrying objects weighing up to 50 lbs.
• Ability to carry heavy objects in tight spaces and up stairs.
• Endurance to carry heavy items for extended periods, with strength in hands, arms, and back for shoveling, lifting, and carrying
  motions.
• Ability to operate vibrating, hand-held power equipment for prolonged periods.
• Ability to kneel, bend, and squat
  for extended periods.
• Ability to work in kitchen conditions, including standing for long periods.
• Capable of maintaining
  accurate work records.

Working Conditions

• This role involves diverse duties that require a range
  of skills and the flexibility to adapt to changing routines.
• Safety is a top priority, especially when using machinery and
  performing physically demanding tasks.
• The ability to work in challenging weather conditions and respond to emergency storm-related
  tasks is essential.
• Weekend and night work is required, and emergency duties may extend beyond regular working hours.
• Collaboration with a diverse team of crew members, faculty, and staff is important.
• Physical dexterity and the ability to work
  outdoors year-round are necessary.
• This position is considered essential, particularly during snow removal operations.
• Due
  to the nature of the workload, and will often work independently to complete all assigned tasks.

What You Will
Get:

You’ll work at one of the world’s most renowned liberal arts Colleges, with incredible benefits, a stunning 420-acre
campus, and a collaborative work environment. Join a team of passionate, creative people who work hard and have fun supporting the College
students, faculty, and staff.

We want to hear from you if you are excited about this role! For full consideration, submit
applications with an uploaded resume, including a cover letter. Applications will be reviewed on a rolling basis until the job has been
filled. A cover letter indicating how your qualifications and experience have prepared you for this position. If you have experience that
meets any of the preferred qualifications, please include a detailed explanation of any such experience in your cover letter and how it
meets the preferred qualification(s).

The market range for this position is $72,000-$86,000 per year, which
represents the College’s good faith and reasonable estimate of the range at the time of posting. The salary offered is determined based on
factors including, but not limited to, experience and education of the final selected candidate, departmental budget availability, internal
salary equity considerations, and available market information.

PA Criminal Clearance Required

Swarthmore College requires a PA Criminal background check for all staff positions prior to the start of
employment.

MVR Clearance Required by Position

Due to operating a College owned motor
vehicle while performing essential job responsibilities for this position, a motor vehicle report (MVR) clearance is required prior to the
start of employment.

Preview our Benefits Flyer. We offer benefit plans starting at zero cost! Upon benefit eligibility, the College contributes 10% of an
employee’s salary to their retirement account. Employees are 100% vested in their accounts on the date participation begins.

2025 Swarthmore Benefits Guidebook

Retirement Plans

Tuition Grant Program

Tuition Reimbursement Program

Paid Time Off (Staff)

Holiday Schedule

Swarthmore
College is committed to creating a culture of respect and inclusion so that every member of our community feels a sense of belonging. We
actively seek and welcome candidates with diverse perspectives and experiences, exceptional qualifications, and a demonstrable commitment to
a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer and does not discriminate based on any identity or
characteristic protected by law or College Policy.