Campus Head Chef (Temp) — Culinary Leadership

UNIVERSITY OF THE VIRGIN ISLANDS; Northern (KY); Hybrid; USD 65,000 - 90,000; Part time

Job summary

The University of the Virgin Islands seeks a Head Chef for Campus Culinary Services (Temp) to lead the campus kitchen, direct menu planning, staffing, and ensure high-quality meals and safety standards across all shifts. Responsibilities include supervising kitchen staff, coordinating with vendors, managing food costs, and ensuring compliance with ServSafe and health regulations.

The role requires strong leadership and proven kitchen management experience.

Qualifications

• Minimum 5 years of professional kitchen experience, including 2+ years in a supervisory or executive chef role.
• Strong leadership, time management, and organizational skills.

Responsibilities

• Plan and develop rotating menus that accommodate dietary needs and food safety guidelines.
• Oversee all food preparation, presentation, and service across kitchen shifts.
• Supervise and schedule kitchen staff, ensuring adequate coverage and workload distribution.
• Lead procurement of food items in collaboration with the Administrative Specialist.
• Monitor food inventory, manage stock rotation, and minimize food waste.
• Ensure compliance with Department of Health standards, ServSafe protocols, and institutional policies.
• Train kitchen staff in proper cooking methods, sanitation standards, and safe equipment use.
• Work with university leadership to coordinate special events, catering needs, and seasonal offerings.
• Maintain kitchen equipment and cleanliness standards in coordination with maintenance and custodial teams.
• Provide mentorship and professional development opportunities for culinary staff.

Skills

Leadership

Time management

Organizational skills

Education

Associate’s or Bachelor’s degree in Culinary Arts or Hospitality Management

Job description

The University of the Virgin Islands seeks a Head Chef for Campus Culinary Services (Temp) to lead the campus kitchen, direct menu planning, staffing, and ensure high-quality meals and safety standards across all shifts. Responsibilities include supervising kitchen staff, coordinating with vendors, managing food costs, and ensuring compliance with ServSafe and health regulations.

The role requires strong leadership and proven kitchen management experience.