Chef de Partie: Fine-Dining Kitchen Leader

Wake Forest University; Winston-Salem (NC); On-site; USD 55,000 - 76,000; Full time

Job summary

Wake Forest University is seeking a Culinary Operations Manager to oversee the daily kitchen workflow, manage production lists, recipe development, inventory, and ordering of food and cleaning supplies to ensure high-quality, creative culinary experiences.

You will supervise culinary staff, assist with menu planning, maintain sanitation and safety standards, and help with equipment maintenance and cost controls in a high-volume production environment.

Qualifications

• Associate’s degree in Culinary Arts, with at least two years of experience in a culinary management position in a fine dining or production environment, or an equivalent combination of education and experience.
• Knowledge of food handling, safety, and sanitation for a commercial kitchen.
• Demonstrated knowledge of high-volume production (i.e., buffet, private dining, or conference dining).
• Demonstrated knowledge of professional kitchen equipment, its function, maintenance, and care.
• Knowledge of supplies, equipment, materials and/or services ordering and inventory control.
• Knowledge of current culinary trends; strong presentation skills.
• Maintains health, sanitation, and safety standards for food service production in order to comply with standards and external regulations.
• Ability to present and display a professional demeanor at all times.
• Excellent communication skills, both verbal and written; strong interpersonal skills.
• Ability to work a flexible schedule; nights and weekends.
• Ability to meet the requirements of the University’s automobile insurance.

Responsibilities

• Oversees the daily production of culinary products according to prescribed recipes; establishes and enforces standards to control the quality of food products, services, and equipment.
• Assists the Executive Chef with inventories, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Oversees food production and kitchen personnel in the absence of the Executive Chef.
• Assists the Executive Chef with the supervision of employees, sanitation and safety, menu planning, and related production activities; manages the daily assignments for culinary staff.
• Creates, produces, and fabricates meats and fish; cleans and maintains work areas, utensils, and equipment.
• Maintains high levels of health, sanitation, and safety standards for food service production staff.
• Consistently maintains standards of quality, presentation and storage for all food products.
• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.

Skills

Culinary management

High-volume production

Food handling & safety

Sanitation standards

Inventory control

Menu planning

Leadership & supervision

Communication skills

Flexibility (nights/weekends)

Education

Associate degree in Culinary Arts

Job description

Wake Forest University is seeking a Culinary Operations Manager to oversee the daily kitchen workflow, manage production lists, recipe development, inventory, and ordering of food and cleaning supplies to ensure high-quality, creative culinary experiences.

You will supervise culinary staff, assist with menu planning, maintain sanitation and safety standards, and help with equipment maintenance and cost controls in a high-volume production environment.