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 and works closely with culinary leadership to maintain and elevate the quality of food and service
• Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment
• Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff
• Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently
• Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed
• Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen
• Assists with staff scheduling to ensure adequate coverage, and manages labor costs effectively
• Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly
• Supports planning and executing special events, catering services, and dining program promotions
• Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University’s diverse student population
• Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences
• Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach
• Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen
• Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus
• Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university’s dining policies
• Assists with the development of new recipes, menu items, and special events as directed by culinary leadership
• Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens
• Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards
• Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly
• Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value
• Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste
• Tracks inventory levels and assists in ordering ingredients while maintaining cost-effective purchasing practices
• Assists with procurement and production planning activities
• Works closely with other departments within the dining program to ensure seamless meal service
• Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels
• Fosters a positive work environment and promotes teamwork within the kitchen staff
• Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program
• Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations

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

Ability to lead and motivate a diverse team of staff members preferred