Campus Production Chef - Lead High-Volume Dining

Austin Grill LLC; Hampton (VA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Competitive pay

Medical benefits

Paid time off

401(k) with company match

Career advancement

Culinary training

Employee meal program

Diverse workplace

Impact campus community

Job summary

Thompson Hospitality is seeking a Production Chef to lead daily food production on the Hampton University campus. You’ll ensure quality, consistency, and food safety while coordinating with the culinary leadership to serve thousands of students, faculty, staff, and guests daily.

The role emphasizes supervising cooks, managing batch production, and maintaining standards for portion control and inventory. A culinary degree or equivalent experience is preferred, with ServSafe certification desired.

Qualifications

• 3–5 years of culinary experience in high-volume food service, higher education or healthcare.
• Supervisory or team leadership experience preferred.
• Strong knowledge of batch cooking, food production planning and kitchen operations.
• Experience with recipe adherence, portion control, and inventory management.

Responsibilities

• Lead daily food production for residential dining, retail dining, and catered events.
• Oversee high-volume production with exceptional quality and presentation.
• Ensure recipes, portions, and production standards are followed.
• Coordinate production schedules to meet service demands and minimize waste.
• Supervise and develop cooks and food service staff.
• Maintain food safety and HACCP compliance throughout preparation and service.
• Assist with inventory, ordering, receiving, and product rotation.
• Support menu execution and campus events.
• Maintain a clean, safe kitchen environment.

Skills

Batch cooking

Inventory management

HACCP

Team leadership

Communication

Food safety

Education

Culinary degree or equivalent experience

Job description

Thompson Hospitality is seeking a Production Chef to lead daily food production on the Hampton University campus. You’ll ensure quality, consistency, and food safety while coordinating with the culinary leadership to serve thousands of students, faculty, staff, and guests daily.

The role emphasizes supervising cooks, managing batch production, and maintaining standards for portion control and inventory. A culinary degree or equivalent experience is preferred, with ServSafe certification desired.