Chef de Cuisine

University of Richmond; Richmond (VA); On-site; USD 95,000 - 120,000; Full time

Job summary

University of Richmond’s Heilman Center is seeking a Chef de Cuisine to direct daily food production for residential, commissary, special dietary and catering needs. You will support the Executive Chef in implementing the department's vision, priorities, and budget, and step in when the Executive Chef is away.

You will lead a production team, uphold quality, safety, and service standards, and coordinate with purchasing and other Dining Services teams to maintain menus, recipes, and inventory.

Qualifications

• Degree in culinary arts.
• Five years' experience as a chef/culinary manager in high-volume operation.
• Five years' supervisory/management experience.
• Three years' hands-on experience with menu management software.
• Virginia driver's license in good standing.
• CEC certification or in process and to be completed within two years.
• HACCP certification within one year of hire.

Responsibilities

• Directs and bears accountability for all aspects of daily food production for residential, commissary, special diet and catering needs.
• Promotes excellence in food quality, presentation, and service; develops systems and processes.
• Oversees menu management across platforms for accuracy and optimum results.
• Maintains health, safety, sanitation standards and HACCP compliance.
• Collaborates with purchasing to ensure specifications, menus, availability, and inventory.
• Ensures maintenance and care of facilities, equipment, supplies, and materials.
• Leads Dining Services teams to achieve department goals and uphold the university's reputation.
• Assists Executive Chef and acts in their absence.
• Oversees cycle menu processes for Heilman Dining Center and receiving operations for events.

Skills

Communication skills

Flexibility

Organizational/detail oriented

Analytical skills

Technical skills

Food production knowledge

Food safety controls

Driver's license

Education

Degree in culinary arts

CEC certification (or in progress)

HACCP certification within 1 year

Tools

Menu management software

Job description

POSITION SUMMARY :

The Chef de Cuisine directs and bears accountability for all aspects of daily food production in Heilman Center for residential, commissary, special dietary and catering needs. As a member of the management team, the Chef de Cuisine assists the Executive Chef in executing the department's vision, strategic priorities, and budget objectives, and assumes responsibility in the absence of the Executive Chef.

JOB DUTIES/RESPONSIBILITIES:

Operations:

• Directs and bears accountability for all aspects of daily food production and in Heilman Center for residential, commissary, Special Diet (FARE) and catering needs.
• Promotes and ensures excellence in food quality, presentation, and service; develops systems and processes.
• Maintains oversight of the menu management system on all platforms to ensure accuracy and optimum results.
• Maintains established health, safety, production, and service standards; establishes and maintains approved sanitation/HACCP codes and procedures.
• Collaborates with purchasing department to ensure accurate product specifications, menus, recipes, availability, and inventory. Monitors food purchases for integrity of ingredients.
• Ensures the maintenance and care of facilities, equipment, supplies, and materials.
• Works collaboratively with all Dining Services teams, as needed, to achieve department goals.
• Promotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staff.
• Assumes all responsibilities in the absence of Executive Chef.
• Executes cycle menu processes for Heilman Dining Center
• Oversight of receiving team for all product ordering with daily operations and special events in Heilman Dining

Supervision:

• Provides day-to-day leadership to the production chef manager team; provides coaching and guidance. This includes direct oversight of special diets operations for dining services
• Oversees compliance with all required logs, records, and files.
• Assesses, and ensures implementation, of staff training needs. Maintains oversight and development of culinary internship programs with external partners

Administration

• Collaborates with executive chef on goals, menus, and events.
• Creates required financial and related reports as needed.
• Schedules staff and assigns duties as needed.

CONTACTS:

This position interacts with faculty, staff, students, interns, visitors, guests, and vendors.

SUPERVISION EXERCISED:

Staff (50+)

WORKING CONDITIONS/PHYSICAL EFFORT:

Designated essential personnel.

QUALIFICATIONS:

• Communications skills
• Flexibility skills
• Organizational/detail oriented
• Analytical skills
• Technical skills
• Comprehensive knowledge of all phases of high-volume food production, purchasing, menu planning, catering, and service.
• Strong knowledge of food and beverage controls.
• Must possess a current Virginia driver's license with a driving record in good standing.
• CEC certification by the American Culinary Federation, or to be in current process and must be completed within two years
• HACCP certification within one year of hire.

EDUCATION AND EXPERIENCE:

• Degree in culinary arts and five years' experience as a chef/culinary manager in a high-volume foodservice operation, required.
• Minimum of five years' supervisory/management experience, required.
• Minimum of three years' hands-on experience with menu management software, required.
• Combination of education and experience may be considered.