Sous Chef

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Job ID

288815

Location

Atlanta, Georgia

Full / Part Time

Full-Time

Regular / Temporary

Regular

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Job Summary

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

Responsibilities

Quality / Standards - 30

Estimates food consumption, selects, and develops recipes, standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards, plan, and price menus.

Training / Supervision - 20

Trains and manages kitchen personnel within a specific dining concept and supervises / coordinates all related culinary activities.

Production - 15

Prepares daily production list and verifies that culinary staff follow all recipes and portion control.

Compliance - 15

Ensures compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.

Menu Planning - 10

Responsible for component menu planning, costing, and brand management.

Management - 10

Assists in supervision of food service workers with oversight for hiring, performance management, annual reviews, and initiating employee status changes.

Required Qualifications

Educational Requirements

High School Diploma / GED or Vocational School Diploma.

Required Experience

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).

Preferred Qualifications

Preferred Educational Qualifications

Technical Diploma, Associate's Degree, or two years college course work in the Culinary Arts or related programs.

Knowledge, Skills, & Abilities

KNOWLEDGE

Must be proficient with computer applications and programs (i.e. Microsoft Office suite) and knowledge of all Microsoft Platforms.

SKILLS

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.

Other Information

This is a supervisory position.

This position does not have any financial responsibilities.

This position will not be required to drive.

This role is not considered a position of trust.

This position does not require a purchasing card (P-Card).

This position will not travel

This position does not require security clearance.

Background Check

• Standard + Education