Chef de Cuisine — Lead High-Volume Dining & Menu

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

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.