Welcome Chefs! Pioneer College Caterers is a contract food service management company searching for an experienced Sous Chef / Production Manager to become part of our team at Hesston College in Hesston, KS. Support and lead the FOH service / operations for lunch & dinner meals on the main campus serving 300
Manage professional and student employees' standards in service / professional appearances / positive customer experiences. Maintaining a sanitary and organized FOH operation Create highly visible specials (pop-ups) and monthly special events for students / guests Clearly understands and can manage special dietary restrictions / allergy specific menus on a group level and / or individual level Multi
- tasker
- handle providing direction to employees, while working on production, while also managing timelines. Catering lead
- set-up, service & creativity Need a confident team player who conveys professionalism and positivity.
Ability to be calm and remain calm in stressful situations. Must be comfortable in training and developing employees at all levels. Professional image required. Strong communication skills; outgoing personality; ability to clearly talk/present to guests and students. Ability to work well with employees. Experience in higher education dining is a plus. Proficient in Outlook, Word, & Excel.
STRENGTH
= Ability to also cook and produce volume food if & when needed. Higher education dining experience a plus. Pioneer College Caterers is an equal opportunity employer. Qualified candidates will be contacted for a brief screening. Need benefits? Competitive Compensation Major Medical, Dental, and Vision Insurance Flexible Spending Account Healthcare Savings Account Dependent Care Expenses Life Insurance Disability Insurance 401K Retirement Plan Profit Sharing Extensive Paid Time Off Family-Friendly Atmosphere Opportunity for
Advancement Relocation Assistance Job Type:
Full-time Pay:
$750.00
00 per week
Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance Application Question(s): Describe your experience leading and developing food service teams. Include the size of the teams you supervised, your approach to training employees, and an example of how you improved employee performance or accountability. This position oversees front-of-house dining operations serving up to 300-350 guests. Tell us about your experience managing high-volume meal service. What challenges did you face, and how did you ensure a positive customer experience while maintaining operational efficiency? Share an example of a stressful or fast-paced situation you encountered in a food service operation. How did you respond, what actions did you take, and what was the outcome? Describe your experience accommodating special dietary needs, food allergies, or other guest-specific requests. How do you ensure both safety and guest satisfaction when managing these situations? This role requires a manager who can lead employees, interact positively with students and guests, maintain high service standards, and step into food production when needed. Please explain why you believe you are a strong fit for this position and provide specific examples from your previous experience. How many years of experience do you have working as a food service manager at a college or university?
Experience:
banquet and kitchen production: 2 years (Required) catering: 1 year (Required)
Work Location:
In person
