Executive Chef & Campus Dining Leader

Taleo; Pasadena (CA); On-site; USD 77,000 - 97,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Retirement plans

Paid time off

Tuition reimbursement

Job summary

Caltech Dining Services is seeking a Chef de Cuisine to direct and supervise Sous Chefs and Cooks for campus food and beverage needs. You will lead a team, coordinate multiple production areas, and help create new menus based on trends and feedback.

This essential role manages three sous chefs, trains staff, maintains sanitation standards, and supports leadership on staff development and cost control. Must have ServSafe certification and 5+ years in a high-volume kitchen, with management

Qualifications

• 5+ years of culinary experience.
• Demonstrated leadership ability.
• Demonstrated team building ability.
• Full knowledge of sanitation standards, food borne diseases, and safety.
• ServSafe certification or ability to obtain one.
• Ability to train staff in food preparation.
• Physical ability to stand for long periods and lift 50 lbs.
• Minimum 5 years in high volume restaurant or catering.
• Minimum 3 years on-the-job management experience.

Responsibilities

• Direct and supervise Sous Chefs & Cooks in kitchen production.
• Lead menu development and implementation across units.
• Ensure production quality, sanitation, and cost controls.
• Train staff and implement staff improvement plans.
• Coordinate with leadership on standards, teamwork, and efficiency.
• Oversee VIP catering events and interact with VIP customers.

Skills

Culinary leadership

Team building

Staff training

Sanitation standards

ServSafe certification

High-volume operations

On-the-job mentoring

Menu development

Food cost control

Tools

Food safety practices

Job description

Caltech Dining Services is seeking a Chef de Cuisine to direct and supervise Sous Chefs and Cooks for campus food and beverage needs. You will lead a team, coordinate multiple production areas, and help create new menus based on trends and feedback.

This essential role manages three sous chefs, trains staff, maintains sanitation standards, and supports leadership on staff development and cost control. Must have ServSafe certification and 5+ years in a high-volume kitchen, with management