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The following is a listing of open managerial positions at colleges, universities, and companies. NACUFS members may post positions at no charge. Nonmembers may purchase this service for a fee. Bulletins are posted on our website daily and removed from the site after 60 days. For more information on job postings, please consult our User Guide.

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Sous Chef

Application Deadline: 08/09/2019

Organization: Georgia State University

Location: Atlanta, GA

Salary: 35,000 - 40,000

Website: dining.gsu.edu

Contact Details:

Applicants can submit their resume to Houston Freeman, Hfreeman5@gsu.edu.

Organization Details

Food is a necessary part of any college experience, and Georgia State’s PantherDining is excited to offer you fresh, convenient, delicious and nutritious dining options. From traditional dining halls to restaurants and cafés to catering services, Georgia State’s dining services meet the needs and tastes of all patrons on our diverse campuses.

Responsibilities

Adheres to set guidelines, policies, and time schedules. Prepares next shift for success, assists in other areas as requested or needed. Works with a friendly and welcoming attitude. Performs quality control checks and trains staff on quality and presentation.

Responsible for scheduling, training program, and evaluating staff. Participates in personnel actions. Assists with FoodPro processes and procedures. Oversees the store clerks to ensure proper receiving, storage, organization, rotation, labeling, and invoice verification.

Assists Chefs in the following: inventory processes, overseeing and directing the employees, food orders, and equipment maintenance. Follows all budgetary and safety guidelines. Strong awareness of food and labor costs, and works to maintain fiscal control. Serves in the absence of the Chef.

Reviews LeanPath and looks for ways to diminish and control waste. Utilizes FIFO inventory practices, correct product labeling, and storage guidelines. Inspects and assists in maintaining food storage areas to reduce food waste and make sure areas are in compliance with health code guidelines.

Leads and supports training programs in accordance with the mission and vision of the department. Participates in departmental menu committee and ongoing development of menu. Excels in team work. Assists chef in ordering. Develops and presents special events.

  • Ability to lift 50 pounds.
  • Flexible schedule to include nights and weekends.
  • Previous supervisory/ sous chef experience.
  • ServSafe certification.

Required Qualifications

Bachelor's degree in Food Services Management or a related field and one year of related experience; or a combination of education and related experience. Must be ServSafe certified.

EEO Statement

https://hr.gsu.edu/service-centers/aa-eeo-training-and-compliance/polices-and-laws/#3