Sous Chef Spelman College

• We are hiring immediately for a Sous Chefposition.
• Location: Atlanta GA
• Pay Range : $60000 - $62000

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Are you looking for a job with competitive wages and benefits one in which you can learn and grow while making a difference in the world Were hiring! Bon Appétit Management Company operates more than 1000 cafés around the country for corporations universities and museums as well as a few dozen public restaurants. Weve led the industry in socially and environmentally responsible sourcing from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh local ingredients.

Learn more about careers with Bon Appétit: Summary

As a Sous Chef I you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning ordering inventory and food preparation. This includes adhering to the clients culture and guidelines the Health Departments regulations and the companys standards and expectations of food quality freshness and presentation. The Sous Chef I also motivates trains develops and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers clients and management.

Essential Duties and Responsibilities:

• 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.

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.
• Associates degree in Culinary Arts is preferred.