Lead Sous Chef - Collegiate Dining & Menu Innovation

Elior; Savannah (GA); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Tuition Reimbursement (FT Employees)

Paid Time Off

401k

Sick Time

Holiday Pay (9 paid holidays)

Job summary

Elior Collegiate Dining in Savannah, GA, is seeking a skilled sous chef to supervise and participate in the preparation of a wide range of foods. You will lead culinary teams, develop menus, and ensure quality, safety, and sanitation standards across the unit at Savannah State University.

The role emphasizes cost control, staff training, and delivering top-notch customer service in a campus dining setting. Strong leadership and budget management are essential, with a focus on accuracy and

Qualifications

• 3–5 years of culinary management experience.
• Strong leadership and written/oral communication skills.
• Proven track record of controlling costs and managing budgets.

Responsibilities

• Develop menus aligned with nutrition, budget, and procedures.
• Ensure production, safety, sanitation standards.
• Direct daily preparation of standard and gourmet items.
• Evaluate quality of raw and finished foods.
• Oversee inventory controls and staff training.
• Manage costs to meet financial goals.
• Deliver high levels of customer service.

Skills

Culinary management

Leadership

Menu planning

Cost control

Food safety

Communication

Education

Bachelor's degree in hospitality management or related field

Job description

Elior Collegiate Dining in Savannah, GA, is seeking a skilled sous chef to supervise and participate in the preparation of a wide range of foods. You will lead culinary teams, develop menus, and ensure quality, safety, and sanitation standards across the unit at Savannah State University.

The role emphasizes cost control, staff training, and delivering top-notch customer service in a campus dining setting. Strong leadership and budget management are essential, with a focus on accuracy and