Sous Chef

Location

Claremont, CA

Sous Chef

Department:
Dining

Supervisor:
Dining Services General Manager

Last Updated: 1/12/2026

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.

• 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.

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, Serv Safe and Personal Protective Equipment (PPE) requirements. Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation…