Chef

Wiley University; Marshall (TX); On-site; USD 50,000 - 75,000; Full time

Job summary

Wiley University in Marshall, TX seeks a Chef to oversee campus dining operations, craft diverse menus, ensure high-quality food preparation, and maintain a safe, efficient kitchen.

You will lead kitchen staff, manage inventory and costs, collaborate with campus administration on events, and continually elevate the dining experience for students, faculty and staff.

A commitment to sustainability and adherence to health regulations is essential.

Qualifications

• High school diploma or equivalent; culinary school degree preferred.
• Minimum 3 years of chef experience in a professional kitchen.
• Experience in staff management and menu development.
• Knowledge of food safety standards and regulations.

Responsibilities

• Develop and implement diverse menus for dietary needs.
• Supervise kitchen staff and provide training.
• Maintain food safety and hygiene standards.
• Manage inventory and procurement to control costs.
• Collaborate with campus administration on events and catering.
• Monitor food quality and service, continually improve dining experience.
• Stay updated with culinary trends and waste minimization.

Skills

Leadership

Menu planning

Food safety

Cost management

Communication

Kitchen equipment

Education

High school diploma or equivalent

Culinary school degree or certification preferred

Job description

Location: MARSHALL, TX 75670 | Type: Full Time

Job Purpose

The Chef at Wiley University will be responsible for overseeing the culinary operations within the campus dining facilities. This role involves creating innovative menus, ensuring high-quality food preparation, and maintaining a safe and efficient kitchen environment. The Chef will play a crucial part in enhancing the dining experience for students, faculty, and staff, while adhering to nutritional guidelines and budgetary constraints.

Key Responsibilities

• Develop and implement diverse and appealing menus that cater to various dietary needs and preferences.
• Supervise kitchen staff, providing training and guidance to ensure efficient and effective food preparation.
• Maintain high standards of food safety and hygiene, ensuring compliance with health regulations.
• Manage inventory and procurement of kitchen supplies, optimizing cost efficiency without compromising quality.
• Collaborate with campus administration to plan special events and catering services.
• Monitor and evaluate food quality, presentation, and service to continually enhance the dining experience.
• Stay updated with culinary trends and incorporate new techniques and ingredients into menu offerings.
• Ensure that all kitchen operations are conducted in a manner that supports sustainability and minimizes waste.

Qualifications

• Required Education: High school diploma or equivalent; culinary school degree or equivalent certification preferred.
• Required Experience: Minimum of 3 years of experience working as a chef in a professional kitchen environment. Proven track record of managing kitchen staff and operations efficiently. Experience in menu planning and development, including the ability to create innovative and diverse dishes. Familiarity with food safety standards and regulations.
• Required Skills and Abilities: Strong culinary skills with expertise in various cooking techniques and cuisines. Excellent leadership and team management abilities. Ability to work under pressure and maintain high standards in a fast-paced environment. Strong organizational skills and attention to detail. Effective communication skills for collaboration with kitchen staff and other departments. Ability to manage inventory and control costs while maintaining quality standards. Proficiency in using kitchen equipment and technology.