Sous Chef, Campus Dining at Emory University
Overview
Own the daily kitchen operations at Emory University, delivering 3,000+ meals per day across residential dining, retail, and catering. You'll partner with the Executive Chef to drive culinary innovation and maintain food quality, using fresh ingredients and seasonal menus. With 5+ years of progressive culinary leadership, you will coach a team of 20+ hourly associates, manage budgets, and ensure HACCP compliance. This role offers creative freedom in a non-standardized, restaurant-style environment, with direct impact on campus dining culture.
What You'll Do8
- 1Partner with the Executive Chef to run daily kitchen shifts, ensuring food quality and presentation across Emory University dining locations.
- 2Coach and develop hourly culinary associates, building a positive, team-oriented culture that retains top talent.
- 3Prepare and plate menu items using standardized recipes and proper cooking techniques, maintaining consistency and speed.
- 4Design seasonal menus with the Executive Chef, incorporating local ingredients and responding to student feedback.
- 5Execute catering events for up to 500 guests, coordinating logistics, plating, and service to ensure guest satisfaction.
- 6Monitor food cost and labor weekly, adjusting ordering and inventory to hit budget targets without sacrificing quality.
- 7Enforce HACCP and food safety standards across all kitchen stations, passing health inspections with zero critical violations.
- 8Launch new culinary programs, such as plant-based or rotational specials, collaborating with operational leadership.
Requirements7
- 1Associate degree in Culinary Arts or 5+ years of professional culinary experience in high-volume foodservice.
- 23+ years of supervisory experience leading a kitchen team, preferably in campus dining, healthcare, or corporate dining.
- 3Experience with catering and batch cooking, managing production for 200+ covers per shift.
- 4Strong knowledge of HACCP, food sanitation, and safe food handling, with ServSafe certification preferred.
- 5Proven skill in food costing, inventory control, and menu development, using Microsoft Excel for budget tracking.
- 6Ability to lift 50 pounds and stand for 8-hour shifts in a high-heat kitchen environment.
- 7Excellent communication and coaching skills, with the ability to motivate a diverse team.
Salary Insight
$62 - $65k per year
Location
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