Chef de Cuisine

University of Richmond; Richmond (VA); On-site; USD 68,000 - 102,000; Full time

Job summary

University of Richmond is seeking a Chef de Cuisine to lead daily food production across residential, commissary, special dietary, and catering operations in Heilman Center. You will work with the Executive Chef to implement the department's vision, priorities, and budget, and you may act in the Executive Chef's absence.

The role requires extensive culinary leadership, hands-on supervision of 50+ staff, and a strong focus on quality, safety, and menu management within a large dining operation on

Qualifications

• Must possess a current Virginia driver's license with a driving record in good standing.
• HACCP certification within one year of hire.
• CEC certification by the American Culinary Federation, or to be in current process and must be completed within two years.

Responsibilities

• Directs and bears accountability for all aspects of daily food production and catering needs.
• Promotes excellence in food quality, presentation, and service; develops systems and processes.
• Maintains oversight of the menu management system on all platforms for accuracy and optimum results.
• Ensures health, safety, production, and service standards; adheres to sanitation/HACCP codes and procedures.
• Collaborates with purchasing to ensure product specs, menus, recipes, availability, and inventory.
• Oversees receiving and daily operations, special events, and staff scheduling.

Skills

Customer service

Communications skills

Leadership

Organizational/detail oriented

Analytical skills

Math skills

Technical skills

Education

Culinary arts degree

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 CenterExecutes Special event menu developmentOversight 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 servicesOversees 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.Standard ADA Selection: Kitchen

QUALIFICATIONS:

Customer serviceCommunications skillsFlexibility skillsOrganizational/detail orientedSupervisory/leadership skillsAnalytical skillsMath skillsTechnical skillsComputer skillsComprehensive 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 yearsHACCP 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.

SALARY STRUCTURE:

Pay Grade 8 ($68,474.00 - $101,858.00)

WORK HOURS:

Full Time, ExemptSunday - Saturday, rotating weekends