ABOUT US

Are you ready to transform lives through academic excellence, innovative research, strong community partnerships and economic opportunity? Kennesaw State University is one of the 50 largest public institutions in the country. With growing enrollment and global reach, we continue to expand our institutional influence and prominence beyond the state of Georgia. We offer more than 190 undergraduate, graduate, and doctoral degrees to empower our 47,000 students to become thought leaders, lifelong learners, and informed global citizens. Our entrepreneurial spirit, high-impact research, and Division I athletics draw students from throughout the region and from more than 100 countries across the globe. Our university’s vibrant culture, career opportunities, rich benefits, and values of respect, integrity, collaboration, inclusivity, and accountability make us an employer of choice. We are part of the University System of Georgia. We are searching for talented people to join Kennesaw State University in our vision. Come Take Flight at KSU!

JOB SUMMARY

Oversees the handling and preparation of food and performs general cooking duties for dining halls, retail locations and/or catering events. Oversees food quality, safety and sanitation for the production area. Supports Sous Chef in execution of station checklists, staff oversight, maintaining high food standards and other duties related to kitchen cleanliness and organization.

EDUCATIONAL REQUIREMENTS

High school diploma or equivalent

OTHER REQUIRED QUALIFICATIONS

Manager ServSafe certified or obtains certification within twelve (12) months of hire

REQUIRED EXPERIENCE

Two (2) years of related cooking and/or baking experience

ADDITIONAL PREFERRED QUALIFICATIONS

Technical training in commercial food service preferred

PREFERRED EDUCATIONAL QUALIFICATIONS

An undergraduate or advanced degree from an accredited institution of higher education in a related field
Culinary degree or certificate from a culinary arts program

PREFERRED EXPERIENCE

Previous lead or supervisor experience in a restaurant or food service location
Previous experience in an institutional or commercial operation

ABILITIES

Able to maintain a neat and professional appearance
Able to lead by example
Able to handle multiple tasks or projects at one time meeting assigned deadlines

KNOWLEDGE

Knowledge of food service terminology
Knowledge of cleaning and sanitation regulations and food handling procedures

SKILLS

Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management and presentation skills
Basic computer skills for applications and programs associated with the position (i.e., Microsoft Office suite)
Strong attention to detail and follow up skills
Strong customer service skills and phone and e-mail etiquette

KEY RESPONSIBILITIES:

1. Assists in overseeing staff in assigned area
2. Performs general cooking and/or baking duties per established guidelines and assigned location(s)
3. Leads continuous training in food preparation techniques, safety and quality control
4. Assists Sous Chef in testing and implementing new recipes to the menu
5. Assists Sous Chef with menu development
6. Ensures a high food quality following established regulations and guidelines, including tasting food for quality control
7. Performs other preparation and sanitation duties as required
8. Leads the preparation of bakery and station items from scratch