PM Sous-Chef: Dining & Banquets at Rock Eagle 4-H Center

The University of Georgia; Athens (GA); On-site; USD 55,000 - 70,000; Full time

Job summary

The University of Georgia is seeking a skilled Sous-Chef II for Rock Eagle 4-H Center. The PM Sous Chef will assist the chef in preparing a wide variety of meats, fish, vegetables, breads and desserts, with limited supervision and occasional leadership of other staff.

Work is primarily evenings with some days, weekends and holidays. The position requires food safety expertise, ability to plan catering for events, and strong operation of kitchen equipment in a busy dining hall and banquet

Qualifications

• Knowledge of food quality and safety.
• Ability to prepare food for events and groups.
• Skilled in operating a variety of kitchen equipment.

Responsibilities

• Prepares a wide variety of meats, fish, vegetables, breads and desserts for meals served at the cafeteria, Founders Lodge, GA EMC & Senior Pavilion and Banquet Room Service.
• Consults with and assists the chef in determining best methods of preparation and helps reduce leftovers for efficiency.
• Operates cooking equipment safely and correctly; monitors food safety; assists with cleaning and inspection of kitchen; supports staff in maintaining cleanliness of kitchen and refrigerators.
• Assists with and participates in setting up and serving of special catering events in all areas of the facility.
• Helps facilitate training of new employees.
• Opens or closes the department in the absence of a supervisor.

Skills

Food safety

Food preparation

Kitchen equipment

Job description

The University of Georgia is seeking a skilled Sous-Chef II for Rock Eagle 4-H Center. The PM Sous Chef will assist the chef in preparing a wide variety of meats, fish, vegetables, breads and desserts, with limited supervision and occasional leadership of other staff.

Work is primarily evenings with some days, weekends and holidays. The position requires food safety expertise, ability to plan catering for events, and strong operation of kitchen equipment in a busy dining hall and banquet