"Sous Chef - Stingers"

Sous Chef - Stingers

Job ID: 294659
Location: Marietta, Georgia
Full/Part Time: Full Time
Regular/Temporary: Regular

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. Our Marietta campus is located at 1100 South Marietta Parkway, Marietta, GA 30060.

Job Summary

Oversees daily operations, ensures quality food production and presentation to meet the standards as established by and under the guidance of department leadership in the assigned location(s). Supervises assigned staff and/or student assistants. Performs the duties of leadership in their absence.

Responsibilities

KEY RESPONSIBILITIES:

1. Ensures production and service of quality, consistent menu items that adhere to all culinary standards as set by the department
2. Supervises and oversees assigned kitchen personnel with responsibility to support the activities of hiring, scheduling, performance management, annual reviews, and initiating employee status changes
3. Trains and manages assigned staff, supervises and coordinates culinary activities
4. Oversees daily food production and meal service
5. Assists in recipe and menu development, creation of cycle menus, production forecasting, and production schedules
6. Ensures compliance with sanitation and safety requirements, ensures labeling requirements are met and compliance with allergen containment procedures
7. Maintains a safe and sanitary work environment
8. Supports all efforts to ensure the operation is managed to budget, to include food (COGS), labor costs, and operating expenses
9. Responsible for weekly inventory counts
10. Coordinates and manages special projects, which may include catering and special promotions and other responsibilities as assigned
11. Participates in management team meetings

Required Qualifications

Educational Requirements
High school diploma or equivalent

Other Required Qualifications
Valid Food Service Sanitation Manager and ServSafe Certification

Required Experience
Three (3) years of related work experience to include at least one (1) year of supervisory or management experience

Preferred Qualifications

Preferred Educational Qualifications
An undergraduate or advanced degree from an accredited institution of higher education in a related field
Culinary or Technical degree or certificate from a culinary arts program

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

Knowledge, Skills, & Abilities

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

KNOWLEDGE
Requires an 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
Skilled culinary professional
Proficient with computer applications and programs associated with the position (i.e., Microsoft Office suite)
Strong attention to detail and follow-up skills
Strong customer service skills and phone and e-mail etiquette