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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
Benefits
Medical (FT Employees)
Dental
Vision
Voluntary UNUM offering for Accident Critical Illness and Hospital Indemnity
Discount Program
Commuter Benefits
EAP
401k
Sick Time
Holiday Pay (9 paid holidays)
Tuition Reimbursement (FT Employees)
Paid Time Off
Job Description
Elior Collegiate Dining is a leading provider in the campus dining industry, renowned for its innovative culinary offerings, vibrant campus dining experiences, and commitment to quality service. As part of Elior North America, the company operates with a focus on creating dynamic, personalized dining programs that enrich student life and create memorable experiences. Elior Collegiate Dining partners with a variety of colleges and universities, including Savannah State University in Savannah, Georgia, to deliver fresh, bold flavors and customized menus that foster community connection and celebrate diverse cultures. With a strong emphasis on employee growth, diversity, and inclusion, Elior North America... Show More
Job Requirements
- At least five years of progressive culinary experience
- Proficiency in Microsoft software programs
- Experience with budget statements
- Ability to work onsite full-time
- Strong organizational and leadership abilities
- Culinary degree or equivalent experience preferred
Job Qualifications
- At least five years of progressive culinary experience
- Proficiency in Microsoft software programs
- Experience with budget statements
- Associate's degree in culinary arts (preferred)
- Strong leadership and communication skills
- Knowledge of food safety and sanitation standards
Job Duties
- Supervising the quality standards and practices of the food production process including purchasing food specifications meal preparation service and sanitation
- Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met
- Participating in the planning and execution of special events
- Ensuring compliance with health and safety regulations
- Managing inventory and controlling food costs
- Training and mentoring kitchen staff
- Collaborating with campus administration and event coordinators
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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