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SOUS CHEF I - RESIDENTAIL DINING - UNIVERSITY OF NORTH CAROLINA GREENSBORO
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,400.00 - $65,400.00
Work Schedule
Fixed Shifts
Benefits
Medical
Dental
Vision
Life Insurance/ AD
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
Flexible Spending Accounts (FSAs)
Paid parental leave
Personal Leave
Job Description
Chartwells Higher Education is a leading provider of campus dining services, operating at over 300 colleges and universities across the United States. As a division of Compass Group USA, Chartwells is dedicated to reinventing the on-campus dining experience by combining innovative culinary practices with high-tech, food-infused social spaces. These spaces are designed to bring students together, fostering meaningful connections and enhancing the overall campus environment. By investing in quality food and creating engaging dining atmospheres, Chartwells aims to feed both the body and mind, preparing students for success in their academic and personal lives.
At the University of North Carolin... Show More
At the University of North Carolin... Show More
Job Requirements
- Education equivalent to an associate degree or relevant culinary experience
- Experience in culinary or kitchen management
- Proven experience in high-volume food service environments
- Knowledge of institutional and batch cooking methods
- Familiarity with food safety and sanitation standards
- Ability to supervise and lead hourly associates
- Proficiency in computer usage for operational tasks
- ServSafe certification
- Ability to perform essential job functions with or without reasonable accommodation
Job Qualifications
- A.S. or equivalent experience
- Culinary/kitchen management experience depending upon formal degree or training
- High volume, complex foodservice operations experience highly desirable
- Institutional and batch cooking experiences helpful
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Must be experienced with computers
- ServSafe certified
Job Duties
- Assist the executive chef and culinary team with managing cost controls and control expenditures for the account
- Assists the executive chef and culinary team with planning and creating menus
- Produce and execute catering events
- Roll out new culinary programs in conjunction with the marketing and culinary teams
- Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention
- Perform other duties as assigned to support the efficient functioning of dining service operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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