Chef

St. John’s School - Faith and Virtue; Houston (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

A private educational institution in Houston seeks a full-time Chef to oversee culinary operations. Responsibilities include training staff, planning menus, and ensuring food quality in line with the school's values. Candidates must have culinary certification and 5+ years in high-volume settings. Strong communication and culinary skills are essential. The position offers a structured work schedule, typically not working during school breaks, and comes with salary and benefits.

Qualifications

• Five or more years of experience as a chef in a high-volume environment.
• Strong presentation and culinary skills.
• Ability to teach and coach others.

Responsibilities

• Oversee all culinary operations ensuring food quality.
• Train and provide instruction for all staff.
• Plan menus and oversee catered events.
• Ensure compliance with sanitation and safety requirements.

Skills

Culinary skills

Teamwork

Creativity

Problem-solving

Communication skills

Organizational skills

Education

Culinary certification from an accredited school

Job description

St. John's School, a coeducational independent day school in Houston, Texas, is looking for a Chef. The Chef will report directly to the Director of Food Services as an integral member of the team. The Chef will share responsibility for all food service initiatives and activities.

Primary responsibilities include:

• Foster positive relationships with all school constituencies;
• Ensure the culture of the kitchen is consistent with the culture and values of John’s School;
• Oversee all culinary operations to include food production, safety, and all other activities which support food quality and operational excellence;
• Train and provide instruction for all staff in preparation and presentation of food;
• Supervise kitchen personnel with recommendations for hiring, discipline, performance reviews, and pay increases;
• Communicate daily schedules, activities, and expectations for all staff, coordinating all related culinary activities;
• Bring fresh ideas and innovative concepts to food service;
• Estimate food consumption and requisition or purchase food; select, develop and standardize recipes to ensure consistent quality and desired menu results;
• Ensure all foodservice equipment is operated correctly and maintained;
• Plan menus, prepare and oversee catered events; may also offer culinary instruction and/or demonstrate culinary techniques;
• Ensure compliance with sanitation and safety requirements of all food service operations;
• Coordinate activities with other internal departments in the absence of the Director of Food Services.

Culinary certification from an accredited school is required. Five or more years of experience as a chef in a high-volume banquet, catering, or campus dining environment is preferred. The candidate must recognize the importance of a fresh, high-quality, nutritious food service program that promotes the growth and wellness of a student population, and possess excellent presentation and culinary skills, along with proven ability to teach and coach others within the kitchen.

The position is full-time, with salary and benefits. Hours are Monday – Friday, 6:00 a.m. to approximately 3:30 p.m. during school operations. Occasional evenings are required. Salary and benefits are year‑round. The position typically does not work during the summer, spring, and winter breaks.

Requirements:

• This position is physical in nature and requires, but is not limited to, the ability to stand, walk, push, pull, reach, stoop, kneel, crouch, and lift.
• The ideal candidate will have strong written and verbal communication, interpersonal, and organizational skills. Demonstrated teamwork, initiative, creativity, judgment, and the ability to problem‑solve and maintain confidentiality is essential.

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