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Elior North America Sous Chef (Req #: 4131488) in Savannah, Georgia

Company:

Elior North America

Position:

Sous Chef (Req #: 4131488)

Department:

Food Service Management

Shift:

Salaried

Minimum education:

High School/Secondary School Diploma or GED

Openings:

1

EEO code:

  1. Professionals

Date posted:

May 22, 2020

Location:

3219 College Street, ENA - Higher Education - Aladdin

Savannah, GA, 31404, US

End date:

July 31, 2020

Compensation:

Not disclosed

Job code:

SUSCHF

Job link:

Position Summary:

Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.

Key Accountabilities:

  • Plan, organize and supervise daily culinary operation of retail and catering services.

  • Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.

  • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

  • Direct and coordinate the work of production and dish room staff.

  • Maintain proper production, safety and sanitation standards.

  • Direct and participate in the daily preparation of standard and gourmet food items.

  • Evaluate the quality of raw food and ensure the quality of the finished products.

  • Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

  • Implement culinary production for special events, monotony breakers, and catered functions.

  • Supervise and participate in the preparation and display of menu items for special functions.

  • Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.

  • Control revenue and expenses to ensure financial goals.

  • Ensure the highest level of customer service.

  • Respond to inquiries and concerns from faculty, staff, and students.

  • Maintain university policies and procedures.

  • Other duties as assigned.

Minimum Requirements:

  • Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

  • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

  • Must have 3- 5 years of culinary management experience.

  • Strong leadership, oral and written communication skills are required.

  • A proven track record of successfully controlling costs and managing annual budgets.

Working Conditions:

  • Must be able to remain standing for most of working hours.

  • Must be able to lift at least 50 pounds.

  • Must be able to perform respective tasks.

  • Must be able to work flexible hours and days.

  • May be exposed to hot, humid work areas.

  • May be exposed to sharp instruments and power driven equipment.

  • May be exposed to caustic chemicals.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

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