SOUS CHEF I - TEXAS A&M UNIVERSITY - COLLEGE STATION, TX
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $41,400.00 - $55,800.00
Work Schedule
Standard Hours
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 foodservice provider operating in over 300 college and university campuses across the United States. Being a subsidiary of Compass Group USA, a global leader in foodservice management, Chartwells is dedicated to enhancing the on-campus dining experience by setting new standards in culinary innovation and customer satisfaction. The company embraces a food-forward philosophy, investing heavily in high-tech, food-infused social spaces that foster meaningful connections among students, faculty, and staff. Chartwells aims not only to provide quality meals but also to create environments that support student success and well-being. Their diverse workforce is composed of passionate,... Show More
Job Requirements
- 5 years of related culinary experience including 1 year at the management level
- experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
- knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
- ability to set up and distribute production sheets
- supervisory, leadership, training, management, and coaching skills
- ServSafe or Department of Health certification is preferred
- computer skills and knowledge of MS Office products including Excel
- associate’s degree in Culinary Arts is preferred
Job Qualifications
- 5 years of related culinary experience including 1 year at the management level
- experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
- knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
- ability to set up and distribute production sheets
- supervisory, leadership, training, management, and coaching skills
- ServSafe or Department of Health certification is preferred
- computer skills and knowledge of MS Office products including Excel
- associate’s degree in Culinary Arts is preferred
Job Duties
- Assists in coordinating and participating in the preparation and cooking of various food items
- assists with planning and creating menus
- rolls out new culinary programs in conjunction with the marketing and culinary team
- assists with managing cost controls and controlling expenditure
- performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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