Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
KSU Dining Services is a dynamic dining operation serving a diverse university community with multiple foodservice venues, including a university cafeteria, football stadium concessions, and several retail outlets such as a Starbucks, a Mexican fast-casual concept, and a specialized fried wing brand. As a leading provider of campus dining experiences, KSU Dining Services focuses on culinary excellence, innovation, and the integration of culturally relevant menu options that cater to the tastes and preferences of students, faculty, and staff. The organization is committed to maintaining the highest standards of food safety and quality while fostering a supportive and educational work environment... Show More
Job Requirements
- physical strength to lift up to 50lbs
- ability to stand 90% of the time and walk 10% of the time
- frequent movement of objects
- occasional heavy lifting, carrying, pushing, pulling, climbing, or balancing
- frequent stooping, reaching, handling, talking/hearing, and seeing
- frequent exposure to temperature variation
Job Qualifications
- 5+ years of experience as an executive chef or senior sous chef in a high-volume, multi-unit foodservice setting
- strong knowledge of large-batch cooking, recipe scaling, and campus dining trends
- proven leadership in managing diverse culinary teams
- ServSafe Food Protection Manager Certification (required)
Job Duties
- Oversee menu planning, recipe development, and daily food production for resident dining, stadium concessions, and retail brands
- ensure food presentation, portioning, and taste meet brand and customer expectations
- introduce seasonal and culturally diverse menu offerings that reflect student demographics and trends
- ensure compliance with all local/state health codes, corporate policies, and ServSafe protocols
- conduct routine kitchen inspections and audits for sanitation, food storage, and labeling
- train team members on food handling, allergen awareness, and HACCP procedures
- lead, train, and mentor all culinary staff, including sous chefs, line cooks, prep staff, and concessions workers
- provide ongoing coaching, performance evaluations, and skills development
- collaborate with HR and the Foodservice Director on recruiting, scheduling, and labor planning
- monitor food and supply costs
- maintain inventory controls and minimize waste
- work with the Foodservice Director and procurement team to source quality ingredients and manage vendor relationships
- maintain accurate records of inventory, production logs, and waste tracking
- oversee food production and quality for football game days and special events
- collaborate with concessions managers and operations teams to ensure timely execution and food consistency during peak periods
- partner with the Foodservice Director on strategic planning and operational improvements
- participate in student engagement to refine menus and enhance satisfaction
Job Location
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