Chef de Cuisine — High-Volume Dining Leader

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

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