Sous Chef (Catering)

Georgia Institute of Technology • Atlanta, GA

33d

About The Position

Within the department of Tech Dining, the Sous Chef oversees daily food operations within an identified dining venue(s). Responsibilities include ensuring quality food production and presentation to meet the standards established by the Director of Culinary Services, supervising a team of lead cooks and kitchen supervisors and assisting with the oversight of additional shift workers to provide the best Tech Dining experience possible. This position will interact on a regular basis with culinary employees within Tech Dining. This position will primarily advise and counsel other culinary employees. This position will supervise: Hourly staff

Requirements

• High School Diploma/GED or Vocational School Diploma.
• ServSafe Certification or other Georgia approved food safety certification (must obtain within 90 days of the hire date).
• Working experience includes three years in culinary, two years as a manager-preferably in higher education, with direct reports, and two years with a menu management system (i.e., a system that contributes to food ordering, inventory management, and food cost evaluation).
• Maintain a high degree of pace and intensity for an extended period of time
• Must be proficient with computer applications and programs (i.e. Microsoft Office suite) and knowledge of all Microsoft Platforms.
• Must have a valid Driver's License, and current ServSafe Certification, or other Georgia approved food safety certification.
• Must have a wide degree of creativity and latitude. Knowledge of sanitation regulations and food handling procedures. Strong attention to detail and strong organizational and follow up skills. The ability to provide culinary training and insight for special dietary requirements.

Nice To Haves

• Certifications or licenses preferred: SERV Safe Certification
• Technical Diploma, Associate's Degree, or two years college course work in the Culinary Arts or related programs.

Responsibilities

• Estimates food consumption, selects, and develops recipes, standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards, plan, and price menus.
• Trains and manages kitchen personnel within a specific dining concept and supervises/coordinates all related culinary activities.
• Prepares daily production list and verifies that culinary staff follow all recipes and portion control.
• Ensures compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.
• Responsible for component menu planning, costing, and brand management.
• Assists in supervision of food service workers with oversight for hiring, performance management, annual reviews, and initiating employee status changes.
• Perform other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Educational Services
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees