Job Details

Job Title: Executive Sous Chef - The Commons

Location: Kennesaw, Georgia

Regular/Temporary: Regular

Full/Part Time: Full-Time

Job ID: 299992

About Us

Are you ready to transform lives through academic excellence, innovative research, strong community partnerships and economic opportunity? Kennesaw State University is one of the 50 largest public institutions in the country. With growing enrollment and global reach, we continue to expand our institutional influence and prominence beyond the state of Georgia. We offer more than 190 undergraduate, graduate, and doctoral degrees to empower our 47,000 students to become thought leaders, lifelong learners, and informed global citizens. Our entrepreneurial spirit, high-impact research, and Division I athletics draw students from throughout the region and from more than 100 countries across the globe. Our university's vibrant culture, career opportunities, rich benefits, and values of respect, integrity, collaboration, inclusivity, and accountability make us an employer of choice. We are part of the University System of Georgia. We are searching for talented people to join Kennesaw State University in our vision. Come Take Flight at KSU!

Location

Our Kennesaw campus is located at 1000 Chastain Road NW, Kennesaw, GA 30144.

Job Summary

Responsible for managing and leading assigned culinary employees. Responsible for recipe and menu development, menu costing, food preparation and presentation, employee relations, inventory and budget management. This position ensures efficient operations, and upholds KSU's quality standards for service, safety, and sanitation, in a high-volume environment.

Responsibilities

KEY RESPONSIBILITIES:

1. Ensures production and service of quality, consistent menu items that adhere to all culinary standards as set by University Dining
2. Manages the assigned culinary team with responsibility for hiring, performance management, scheduling, annual reviews, and initiating employee status changes
3. Trains and manages kitchen personnel, supervises and coordinates all related culinary activities
4. Responsible for managing food production according to volume and business demand, to include recipe and menu development, creation of cycle menus, production forecasting and production schedules
5. Assists the Executive Chef in budget management, to include food (COGS), labor costs, and operating expenses
6. Responsible for inventory management and timely submission of unit reporting to finance and/or accounting
7. Ensures compliance with sanitation and safety requirements
8. Ensures labeling requirements are met and compliance with allergen containment procedures
9. Maintains a safe and sanitary work environment
10. Coordinates and manages special projects, which include catering and special events, along with other responsibilities as assigned
11. Collaborates extensively with leadership to create, plan and implement all goals within the department and/or location
12. Initiates activities with internal departments and participates in management team meetings
13. Assumes the role of Executive Chef when that position is not in the building

Required Qualifications

Educational Requirements
Associate's degree from an accredited institution of higher education or an equivalent combination of relevant education and/or experience

Other Required Qualifications
Current and valid Food Service Sanitation Manager / ServSafe Certification

Required Experience
Five (5) years of related work experience to include at least three (3) years of supervisory or management experience.

Preferred Qualifications

Preferred Educational Qualifications
An advanced degree from an accredited institution of higher education in a related field
Technical diploma or certificate in Culinary Arts

Preferred Experience
Experience in a high-volume, multi-unit environment or similar experience in higher education dining with proven high volume sales

Knowledge, Skills, & Abilities

ABILITIES
Able to anticipate the needs of guests and team members alike
Professional appearance and demeanor
Able to easily shift priorities when change or interruptions occur
Able to deliver against tight deadlines
Able to handle multiple tasks or projects at one time meeting assigned deadlines

KNOWLEDGE
Requires an expert understanding of federal, state, and local food sanitation regulations

SKILLS
Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management and presentation skills
Proficient with computer applications and programs associated with the position (i.e., Microsoft Office suite)
Highly skilled culinary professional with proven ability to create, develop, and execute preparation and production of meal service in a high volume operation
Strong attention to detail and follow up skills
Strong customer service skills and phone and e-mail etiquette