Chef II – Campus Catering

Georgia State University•Atlanta, GA

6d•$55,100 - $82,700•Onsite

About The Position

Campus Catering at Georgia State University is seeking to hire a Catering Chef II. The Catering Chef II is responsible for overseeing the culinary operations of all on-campus and off-campus catered events. This includes planning and executing creative, high-quality menus that reflect the diverse needs of the university community. This role involves menu development, food preparation, presentation, and supervising kitchen staff to ensure food is prepared safely and efficiently. In addition to "other duties as assigned", this position may be required to be cross-trained for another position and/or responsibility in order to provide both back-up for a department as well as to supplement resources needed during certain times of the year.

Requirements

Bachelor's Degree in Food Services Management, Dietetics, Hospitality Management, Culinary Arts, or related field and two years of related experience; or a combination of education and experience.
Must be Serv-Safe certified.

Nice To Haves

Previous higher education experience.

Responsibilities

Adheres to set guidelines, policies, and time schedules. Prepares shift for success. Performs quality control checks and trains staff on quality and presentation, along with food safety and other training as needed. Leads sustainability efforts and training. Assists in the day-to-day Freight Farm activities. Maintains a high degree of pace and intensity for long periods of time and strong time awareness and management. Strong interpersonal communication skills. Works with a friendly and welcoming attitude.
Manage the Cloud Kitchen. Participate in interview process and selection of kitchen staff, pricing of dishes, innovating new dishes, assigning responsibilities to cooks to ensure the smooth and effective functioning of the kitchen. Supervision, preparation and serving of food of takeout orders. Ensures proper cleaning and maintenance of equipment, quality control and cleanliness of work area.
Pose effective leadership traits to motivate and drive the team to perform at their best all day.
Assists in the development and menus of catering and retail food operations, recipe testing, and evaluation. Supervises production of all menus. Responsible for ordering, purchasing, receiving, and inventory. Oversees the store clerks to ensure proper receiving, storage, organization, rotation, labeling, and invoice verification. Assists in the development and presentation of all catering and retail events.
Maintains records and computer input (FoodPro, CaterEase, temp logs, etc.) Maintains budgets to achieve a fiscally strong program. Responsible for inventory process and accurate completion. Manages overhead costs and adheres to purchasing guidelines and solid purchasing practices.
Oversees staff and is responsible for evaluations and all other personnel actions. Leads personnel actions including coaching and discipline.
Oversees training programs. Supervises and supplies support to kitchen staff. Oversees sanitation, wastes, quality control, and compliance. Ensures all staff are accurately completing food production paperwork.
Works with dietitian to provide proper labeling, allergy, and dietetic concerns. Selects and develops menu rotation to blend with trends and cost efficiency. Submits work orders for facilities and kitchen equipment.