Manager, Chef de Cuisine

• Oversees the day-to-day operations of the kitchen within the University’s dining program
• Manages a team of culinary professionals
• Manages food production, ensuring adherence to food safety standards
• Assists with strategic planning and coordination of menus, inventory, and budgeting
• Supervises and leads the kitchen team
• Supports the training, development, and mentorship of kitchen staff
• Assists with staff scheduling
• Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef
• Supports planning and executing special events, catering services, and dining program promotions
• Collaborates in menu planning
• Oversees the preparation, cooking, and presentation of meals
• Assists with the development of new recipes, menu items, and special events
• Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines
• Monitors kitchen cleanliness and organization
• Conducts regular checks of kitchen equipment
• Performs quality control checks on prepared dishes
• Assists in managing kitchen budgets, including food and labor costs
• Tracks inventory levels and assist in ordering ingredients
• Works closely with other departments within the dining program to ensure seamless meal service
• Communicates effectively with dining services leadership, students, faculty, and staff
• Fosters a positive work environment
• Stays updated with industry trends, new cooking techniques, and emerging food-related trends
• Participates in continuing education, workshops, or culinary training opportunities

• Culinary Arts degree or equivalent professional culinary training
• 5 years of professional kitchen experience, 2 years of which in a leadership role
• Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions
• Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques
• Ability to work well under pressure, manage multiple tasks, and meet deadlines
• Strong leadership skills with the ability to motivate, train, and mentor team members
• Excellent communication and organizational skills
• Understanding of budget management, food costs, and inventory control
• Ability to work nights, weekends, or holidays as needed
• Passion for creating innovative and high-quality meals for a diverse population
• ServSafe Certification within 12 months of hire
• AllerTrain Certification within 12 months of hire

Ability to lead and motivate a diverse team of staff members