Sous Chef - Collegiate Dining

Elior Collegiate Dining is a pioneering company in the campus dining sector, recognized for its innovative approach to providing exceptional food and dining experiences at colleges and universities. By blending bold flavors, fresh ideas, and high-impact experiences, Elior Collegiate Dining aims to fuel student life and make food a significant part of the college journey. The company partners with forward-thinking institutions to create vibrant, customized dining programs that encourage connection, celebrate culture, and bring a sense of community to campus environments. As part of Elior North America, Elior Collegiate Dining embraces a culture of diversity, equity, and inclusion, and provides ample opportunities for career growth and advancement to all of its employees.

Located in Savannah, Georgia, Elior Collegiate Dining is currently seeking a motivated and experienced Sous Chef to join the collegiate dining team at Georgia Southern University - Armstrong Campus. This full-time, onsite position offers an hourly wage of $18, catering to culinary professionals passionate about taking the next step in their career within a supportive and growth-oriented workplace. The role of the Sous Chef is pivotal in shaping the dining experience, overseeing culinary operations, and contributing to the overall success of the foodservice program on campus.

The Sous Chef will take charge of supervising and participating in the preparation of meals, ensuring the highest standards of quality, taste, and presentation are consistently met. Responsibilities include planning, organizing, and supervising culinary operations for both retail and catering dining services, responding dynamically to market trends, customer preferences, and nutritional requirements to design compelling, innovative menus. This leadership role requires effective coordination with district managers and other departments to address the daily operational aspects, ensuring smooth service delivery and excellent guest satisfaction.

Moreover, the Sous Chef will oversee kitchen staff, fostering a collaborative, efficient, and safe work environment. The position calls for a culinary professional with robust leadership, communication skills, and proven experience in culinary management. Candidates should hold certification from a recognized culinary institution or possess an equivalent blend of education and practical experience. Prior experience with at least three years in culinary leadership is essential, with preference given to those who have held similar roles.

This is an exciting opportunity for chefs who aspire to grow their careers in a dynamic, forward-thinking dining company committed to diversity and employee development. Elior Collegiate Dining values the progressive growth of its employees through continuous skill enhancement and offers a supportive environment for professional advancement, whether within the company’s corporate offices or its various brand segments. Employees benefit from competitive compensation alongside comprehensive benefits including medical, dental, vision, voluntary insurance plans, commuter benefits, and tuition reimbursement. This position also provides paid time off, sick leave, holiday pay, and other perks aimed at supporting a balanced and healthy work-life experience.

As a part of an equal opportunity employer, Elior North America strongly encourages qualified individuals from diverse backgrounds to apply. The company fosters an inclusive workplace, free from discrimination based on race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or veteran status. The description of the Sous Chef role is subject to revisions by management as needed, reflecting the company’s agility and commitment to maintaining excellence in its culinary operations.