Sous Chef

Description Sous Chef Campus Catering Georgia State University Georgia State University is a vibrant community in the heart of Atlanta. At Georgia State University (GSU), we value the unique skills, perspective, talents, and passion that each employee contributes to its learning community. To work at GSU is to accept an invitation to participate in the growth and development of the internal and external community we serve! The PantherDining Department at Georgia State University is seeking to hire a Sous Chef. The Sous Chef will provide support to the dining halls at Georgia State University. Benefits Flexible work environment. Generous benefits, including health, dental, vision, tuition assistance, retirement, etc. A knowledge-sharing organization that works collaboratively with diverse partners. Professional development opportunity and mentorship. A rapidly growing center within an academic setting. What Will You Do The Sous Chef will provide support to the dining halls at Georgia State University. This position may be required to be cross‑trained for another position and/or responsibilities in order to provide both back‑up for a department as well as to supplement resources needed during certain times of the year. Responsibilities Adheres to set guidelines, policies, and time schedules. Prepares next shift for success, assists in other areas as requested or needed. Performs quality control checks and trains staff on quality and presentation. Ensures all shifts are working together cohesively to accomplish goals in the dining hall. Responsible for scheduling, training program, and evaluating staff. Participates and leads in personnel actions including coaching and discipline. Assists with FoodPro processes and procedures. Assists in the oversight of the store clerks to ensure proper receiving, storage, organization, rotation, labeling, and invoice verification. Ensures all staff are accurately completing food production paperwork. 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 assist 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. Develops and presents special events. Performs other duties as assigned. Qualifications Minimum Requirements: Bachelor's degree in Food Services Management or related field and one year of related experience; or a combination of education and related experience. Must be ServSafe certified. Preferred Requirements: Previous work experience in higher education. Physical Requirements: Extended standing, walking, ability to bend, stoop, reach and climb ladders. Ability to lift 35 pounds. Ability to work in all temperature conditions. Flexible schedule to include nights and weekends. Salary Anticipated Hiring Range: $47,500 – $56,900. Salary offers will be determined based on the candidate’s qualifications in relation to the Minimum Hiring Standards. Candidates earlier in their careers are typically offered salaries closer to the minimum of the hiring range, while those with more advanced or relevant experience may be considered for compensation at or above the hiring range. College/Business Unit Open until filled. College/Business Unit: Auxiliary & Support Services Location: Atlanta Campus Job Posting: 06/17/26, 8:08:03 AM #J-18808-Ljbffr