Food Service Chef - Dining Services, University Housing

University of Illinois Urbana-Champaign; Urbana (IL); On-site; USD 52,000 - 64,000; Full time

Job summary

The University Housing Dining Services at the University of Illinois Urbana-Champaign is seeking a full-time Civil Service Food Service Chef to oversee the ordering, production, and supervision of culinary staff in the on-campus dining unit.

You will ensure quality, safety, and adherence to prescribed menus, plan menus, train staff, and coordinate special catering events. Requires CFPM / FSSMC certification or equivalent and is based on the Champaign-Urbana campus.

Qualifications

• CFPM or Food Protection Manager certification required or as per state law.
• Extensive supervisory experience in a culinary setting.
• Experience managing large-scale production and menu development.
• Ability to plan menus, standardize recipes, and control food costs.

Responsibilities

• Oversee ordering and production of all food service in the dining unit.
• Supervise culinary staff and enforce quality standards and menus.
• Plan menus and standard menu cycles; train staff accordingly.
• Coordinate events and catering meal services as requested.
• Evaluate meal quality, presentation, and portion sizes for consistency.
• Monitor kitchen equipment and report malfunctions; make staffing/equipment recommendations.
• Develop and test new recipes and update preparation instructions.

Skills

Leadership

Communication

Food safety

Education

CFPM/FSSMC certificate

Culinary arts coursework/degree

Supervisory experience in culinary setting

Job description

Dining Services, University Housing

• Menu Management
• Helps maintain computerized food production recipe files.
• Prepares reports as requested.
• Assists in the planning of menus, such as the standard menu cycle.
• Supervision
• Plans and conducts training programs for food production and service staff in order to maintain quality standards and ensure conformity to prescribed menus.
• Helps coordinate and participates in the preparation and presentation of special events or catering meal services as requested by the Unit Manager or Assistant Director.
• Participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal.
• Serves as principal sanitarian for the food service.
• Plans, coordinates, and demonstrates the procedures of food displays and garnishing.
• Monitors the care and condition of kitchen equipment and reports malfunctions to the Unit Manager or Assistant Director.
• Recommends staffing levels and equipment needs, including recommendations regarding layout and design.
• Recipe & Menu Development
• Tests and evaluates food products and equipment for use in University Housing Dining Services and makes recommendations.
• Tests and reviews recipes for food cost, palatability, and appearance.
• Responsible for standardizing recipes used in the preparation of menu items; investigates and develops new recipes; revises standardized recipes to incorporate new products or new procedures; prepares detailed preparation instructions, portion-size recommendations, and yield determinations.
• Other
• Interviews cook applicants, offering recommendations for hiring.
• Helps coordinate activities involving students in training.
• Performs other related duties as assigned.

Job Summary

Responsible for the ordering and production of all food service, in addition to supervision of the culinary staff in dining unit. Supervisors engage in and implement University Housing's inclusion, culture, and climate initiatives.

Duties & Responsibilities

• Menu Management
• Helps maintain computerized food production recipe files.
• Prepares reports as requested.
• Assists in the planning of menus, such as the standard menu cycle.
• Supervision
• Plans and conducts training programs for food production and service staff in order to maintain quality standards and ensure conformity to prescribed menus.
• Helps coordinate and participates in the preparation and presentation of special events or catering meal services as requested by the Unit Manager or Assistant Director.
• Participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal.
• Serves as principal sanitian for the food service.
• Plans, coordinates, and demonstrates the procedures of food displays and garnishing.
• Monitors the care and condition of kitchen equipment and reports malfunctions to the Unit Manager or Assistant Director.
• Recommends staffing levels and equipment needs, including recommendations regarding layout and design.
• Recipe & Menu Development
• Tests and evaluates food products and equipment for use in University Housing Dining Services and makes recommendations.
• Tests and reviews recipes for food cost, palatability, and appearance.
• Responsible for standardizing recipes used in the preparation of menu items; investigates and develops new recipes; revises standardized recipes to incorporate new products or new procedures; prepares detailed preparation instructions, portion-size recommendations, and yield determinations.
• Other
• Interviews cook applicants, offering recommendations for hiring.
• Helps coordinate activities involving students in training.
• Performs other related duties as assigned.

Physical Demands and Working Conditions

The work is performed in an Industrial Kitchen where there is some discomfort in low temperature areas (-10 degrees F) and/or high temperature areas (90 degrees F). There is risk involved when working with dangerous machinery, wet floors, and exposure to open flames.

Minimum Qualifications

• Any combination totaling two (2) years (24 months) from the categories below:
• College coursework in the culinary arts field, as measured by the following conversion table or its proportional equivalent:
• 30 semester hours equals one (1) year (12 months)
• Associate’s Degree (60 semester hours) equals eighteen months (18 months)
• 90 semester hours equals two (2) years (24 months)
• Bachelor’s Degree (120 semester hours) equals three (3) years (36 months)
• Vocational training in the culinary arts field, such as an apprenticeship.
• Skilled work experience (such as an Assistant Chef or Culinary Worker IV) in large-scale cooking in a variety of food areas (meats, baking, desserts, salads, sauces, etc.) and in a variety of international cuisines (European, American, Asian, etc.) that provided a knowledge of food science, food service management, food sanitation, and the culinary arts and their practice.
• Two (2) years (24 months) of progressively broader and more responsible work experience in food production. The experience must have included work in a variety of cuisines, quality standards, cost controls, recipe development, catering, and food styling.
• One (1) year (12 months) of supervisory experience in a culinary setting.
• Two (2) years (24 months) as a chef in a commercial or institutional operation.

Note: As required by the position to be filled, possession of the American National Standards Institute (ANSI) accredited Certified Food Protection Manager (CFPM) or per PA 100-0194 and/or PA 100- 0954, a valid Illinois Food Service Sanitation Manager Certification (FSSMC).

Appointment Information

This is a 100% full-time Civil Service 0730 - Food Service Chef position, appointed on a 12-month basis. The expected start date is as soon as possible after 10/4/2026. The budgeted salary range for the position is $58,168.50.

Sponsorship for work authorization is not available for this position.

This position will be expected to work at the University of Illinois Urbana-Champaign campus on a full-time basis per the University's Workplace Flexibility policy.

For more information on Civil Service classifications, please visit the SUCSS web site at https://www.sucss.illinois.gov/pages/classspec/default.aspx .

At the University of Illinois Urbana-Champaign — the state's flagship public university and one of the world's leading research institutions — every staff member helps shape what's next. Founded in 1867, Illinois is home to a vibrant community of 59,000 students from all 50 states and 129 countries, supported by 15 colleges and instructional units, more than 20 research institutes, and one of the most comprehensive student service ecosystems in the nation. Whether you're empowering first-generation students, fueling breakthrough innovation, or strengthening communities across Illinois and beyond, your work here has a far-reaching and deeply meaningful impact. The university offers a highly competitive benefits package designed to support your well-being, growth, and financial security. Join a top 10 public university that has launched over 330 startups and continues to redefine excellence - where the Illinois Value Proposition ensures that your contributions are recognized, your potential is nurtured, and your career can thrive.

Champaign-Urbana

Artificial Intelligence (AI) tools may be used in some portions of the candidate review process for this position; however, all employment decisions will be made by a person.

This position is intended to be eligible for benefits . This includes Health, Dental, Vision, Life Insurance, a Retirement Plan, Paid time Off, and Tuition waivers for employees and dependents.

The University of Illinois System is an equal opportunity employer, including but not limited to disability and/or veteran status, and complies with all applicable state and federal employment mandates. Please visit Required Employment Notices and Posters to view our non-discrimination statement and find additional information about required background checks, sexual harassment/misconduct disclosures, and employment eligibility review through E-Verify .

Applicants with disabilities are encouraged to apply and may request a reasonable accommodation under the Americans with Disabilities Act (2008) to complete the application and/or interview process. Accommodations may also be requested on the basis of pregnancy, childbirth, and related conditions, or religion. Requests may be submitted through the reasonable accommodation portal , or by contacting the Office for Access & Equity at 217-333-0885, option #1, or [e-mail] .