Sous Chef

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.

• Inquiries Regarding Application Status
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Location:

Claremont, CA

Job Posting Title:

Sous Chef

Job Details and Requirement:

Department : Dining

Supervisor : Dining Services General Manager

Last Updated: 10/27/2026

GENERAL DESCRIPTION

Working as the Sous Chef, you will support the Executive Chef in overseeing daily kitchen operations while ensuring a safe, clean, and efficient working environment. You will assist in the preparation and execution of meals in accordance with corporate programs and culinary standards. This is an exciting opportunity for a motivated, detail-oriented culinary professional looking to grow their leadership skills in a fast-paced environment.

ESSENTIAL FUNCTIONS

• •Perform quality work within deadlines with or without direct supervision.
• •Interact professionally with other staff, faculty, students and suppliers.
• •Work effectively as a team contributor on all assignments.
• •Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
• •Oversees that all menus, programs, concepts, challenges and tasks are carried out in a time effective manner.
• •Ensures that high quality food items are creatively well prepared and presented in a cost-effective manner.
• •Prepares a well-balanced menu that meets the cultural and dietary needs of the college.
• •Ensures that all products and ingredients that are used are purchased following Pitzer’s purchasing standards and sustainability commitments.
• •Works with management team to ensure that all display, catering and café culinary set up meet specific account standards.
• •Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client
• •Assists Executive Chef with placing proper orders, sourcing the best local and seasonal foods, and following purchasing guidelines.
• •Completes inventory on an appropriate schedule
• •Works with the Executive Chef to ensure that food cost meets budgetary goals each week
• •Assists Executive Chef & Catering Management team with special events as needed with staff and culinary support.
• •Works with Executive Chef and General Manager to plan seasonal tastings of new menu items.
• •Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• •Follows safety policies and procedures to include occurrence reporting
• •Participates and attends departmental meetings, staff development, and professional programs, as appropriate

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess knowledge, skills and ability to be able to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.

• •Strong ability to successfully follow and provide written and oral instructions and recipes in English.
• •Ability to provide the highest quality products and service to all customers at all times in a fast-paced environment with a heavy workload and frequent interruptions.
• •Knowledge and awareness of common food allergens and how to minimize cross-contact.
• •Ability to effectively communicate in English with team members regarding meals. Bilingual in Spanish is desirable.
• •Ability to be highly productive and efficient without sacrificing quality or safety standards.
• •Ability to work and interact productively and cordially with a diverse community of management, co-workers, students, staff, faculty and guests.
• •Ability to seek, accept and use constructive feedback as a tool for continual professional development.
• •Effective and efficient organizational and leadership skills to coordinate efforts with team members.
• •Expertise with safe food handling standards, proper sanitation and workplace safety, with the ability to communicate and exemplify those standards with team members. These include Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe and Personal Protective Equipment (PPE) requirements. Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation equipment, and cleaning compounds.
• •Expertise in the use of knives and a variety of commercial kitchen equipment.
• •Proven ability to bring new or creative ideas to assigned area.
• •Perform other duties as assigned.
• •Strong leadership and collaboration skills with a commitment to a team-based work environment.
• •Natural aptitude for technology and expertise with MS Office, including expert level use of Excel.
• •Ability to problem-solve and use analytical skills to develop and implement creative solutions.
• •Strong interpersonal, written and verbal communication skills and attention to detail.
• •Ability to take initiative to work proactively, meet deadlines, organize and prioritize multiple projects, think strategically, and work with numbers and data.
• •Exhibit personal integrity and ability to appropriately handle confidential and sensitive information.
• •Exhibit a positive attitude, strong work ethic, and sound professional judgment.
• •Must have access to reliable and secure computer and internet connection.
• •Must maintain password protection for work files and records and ensure that no one else has access to password and login credentials at remote work site.

Experience/Education : A.S. or equivalent experience, Institutional and batch cooking experiences. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Must be willing to participate in client satisfaction programs/activities

Preferred Qualification : Extensive catering experience and a strong background in high-volume, complex foodservice operations.

Licenses/Certifications : ServSafe certification and a minimum of two years of progressive culinary or kitchen management experience, depending on formal education or training.

Supervisory Responsibility : Yes

• •Staff: Yes
• •Student: Yes

Time Type: Full Time, 11-months (off the month of June)

Work Schedule : This is a regular, non-exempt, staff position, working 11 months per year with no work in the month of June. The regular hours for this hourly position are assigned in shifts of 40 hours between Saturday to Friday, 6:00 am to 11:45pm when classes are in session; generally closing for approximately one to two weeks at three times throughout the year in December/January, May and August. During department closures, work is available by signed agreement in other departments and is generally offered for daytime periods, but may include evenings and weekends. Work schedules may vary due to the needs of the College or department. Schedules are not guaranteed.

Work Model : On-Campus

Compensation: Budgeted Pay Range: $31.25-$31.88 per hour

Pitzer College is committed to providing comprehensive benefits to eligible employees and their eligible dependents. Our benefits package includes competitive compensation, health, dental, and vision insurance, retire