Sous Chef

University of Georgia; Athens (GA); On-site; USD 25,168 - 26,821; Full time

Job summary

The University of Georgia is seeking a dedicated Sous Chef to support the head chef in preparing a variety of meals in a high-volume dining hall. This full-time role involves supervising staff, managing food production systems, and participating in menu development.

The ideal candidate should possess a high school diploma, food safety knowledge, and strong supervisory skills. The position requires the ability to work in a dynamic kitchen environment and lift heavy loads.

Qualifications

• Minimum qualification: high school diploma or equivalent; education/experience may be considered.
• Strong understanding of food safety and quality practices.
• Ability to adapt recipes for different quantities.

Responsibilities

• Assist in directing operations of the dining commons kitchen.
• Supervise assigned staff including students and full-time employees.
• Administer the computerized food production/inventory system.
• Assist in presentation and menu development for events.
• Participate in strategic planning and special projects.

Skills

Food safety knowledge

Supervisory skills

Communication skills

Basic knowledge of food production software

Education

High school diploma or equivalent

Job description

Position: Sous Chef

Reporting to the head chef, the Sous Chef will assist in the preparation and production of a wide variety of meats, fish, starches, casseroles, breads, vegetables, and desserts in a high volume dining hall environment.

Compensation: $18.27 – $19.47 per hour; commensurate with experience.

Responsibilities

• Assist in directing the operations of the dining commons kitchen and production areas to ensure high-quality, safe and cost-efficient food production and service to customers (65%).
• Supervise activities of assigned staff, including students, full‑time, and supervisory employees.
• Assist in administering the computerized food production/inventory system to ensure adequate supplies and efficient use (20%).
• Assist in presentation and menu development for Special Events, including marketing and promotional activities (10%).
• Assist in directing the operation in the absence of the unit manager or chef (5%).
• Participate in strategic planning, policy development, and special projects for the department.

Qualifications

• Minimum qualification: high school diploma or equivalent; education/experience may be considered in lieu of the required minimum.
• Knowledge of food safety, quality, mechanical production, and safe handling practices in a team environment.
• Ability to adapt standard recipes to requested variations in quantities.
• Basic knowledge of PCs and/or food production software.
• Strong communication and supervisory skills.

Physical Demands

Move loads up to 50 lbs, push/pull up to 30 lbs, perform repetitive wrist, arm, and shoulder motions, reach, climb, balance, crouch, twist, crawl, kneel; work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, odors. Long periods of standing required.

Employment Information

Full‑time employee, 40‑hour work week; schedule may include evenings and weekends.

EEO Statement

The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, or veteran status or other protected status. Persons needing accommodations or assistance with application materials are encouraged to contact Central HR ([e-mail]).