Chef II Campus Catering

To be fully considered for this position, all candidates at the time of submission must provide the following documents:

• A complete and accurate GSU application
• Resume

#LI-DB1

Minimum Requirements:

• Bachelor's Degree in Food Services Management, Dietetics, Hospitality Management, Culinary Arts, or related field and two years of related experience; or a combination of education and experience.
• Must be Serv-Safe certified.

Preferred Requirements:

• Previous higher education experience. 
• 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.

Anticipated Hiring Range\: $55,100 (minimum) - $69,000 (midpoint) – $82,700 (maximum).. 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.

Chef II - Campus Catering

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! 

Campus Catering at Georgia State University is seeking to hire a Catering Chef II.

WHAT MAKES GSU A GREAT PLACE?

• 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 Catering Chef II is responsible for overseeing the culinary operations of all on-campus and off-campus catered events. This includes planning and executing creative, high-quality menus that reflect the diverse needs of the university community. This role involves menu development, food preparation, presentation, and supervising kitchen staff to ensure food is prepared safely and efficiently.

In addition to "other duties as assigned", this position may be required to be cross-trained for another position and/or responsibility in order to provide both back-up for a department as well as to supplement resources needed during certain times of the year. 

DUTIES AND RESPONSIBILITIES INCLUDE:

• Adheres to set guidelines, policies, and time schedules. Prepares shift for success. Performs quality control checks and trains staff on quality and presentation, along with food safety and other training as needed. Leads sustainability efforts and training. Assists in the day-to-day Freight Farm activities. Maintains a high degree of pace and intensity for long periods of time and strong time awareness and management. Strong interpersonal communication skills. Works with a friendly and welcoming attitude.  
• Manage the Cloud Kitchen. Participate in interview process and selection of kitchen staff, pricing of dishes, innovating new dishes, assigning responsibilities to cooks to ensure the smooth and effective functioning of the kitchen. Supervision, preparation and serving of food of takeout orders. Ensures proper cleaning and maintenance of equipment, quality control and cleanliness of work area.
• Pose effective leadership traits to motivate and drive the team to perform at their best all day.  
• Assists in the development and menus of catering and retail food operations, recipe testing, and evaluation. Supervises production of all menus. Responsible for ordering, purchasing, receiving, and inventory. Oversees the store clerks to ensure proper receiving, storage, organization, rotation, labeling, and invoice verification.  Assists in the development and presentation of all catering and retail events. 
• Maintains records and computer input (FoodPro, CaterEase, temp logs, etc.) Maintains budgets to achieve a fiscally strong program. Responsible for inventory process and accurate completion. Manages overhead costs and adheres to purchasing guidelines and solid purchasing practices. 
• Oversees staff and is responsible for evaluations and all other personnel actions. Leads personnel actions including coaching and discipline.
• Oversees training programs. Supervises and supplies support to kitchen staff. Oversees sanitation, wastes, quality control, and compliance. Ensures all staff are accurately completing food production paperwork. 
• Works with dietitian to provide proper labeling, allergy, and dietetic concerns. Selects and develops menu rotation to blend with trends and cost efficiency. Submits work orders for facilities and kitchen equipment.