Food Service Chef - Dining Services, University Housing

University of Illinois Urbana-Champaign; Urbana (IL); On-site; USD 54,000 - 59,000; Full time

Job summary

A leading higher education institution is seeking a Food Service Chef to manage menu planning, supervise culinary staff, and oversee food production. This role emphasizes the importance of diversity, equity, and inclusion initiatives. Ideal candidates will possess culinary arts education and significant experience in food service management.

Benefits

Very competitive benefits portfolio

Qualifications

• Two years of progressive work experience in food production.
• Experience in supervising culinary staff.

Responsibilities

• Responsible for ordering and production of all food service.
• Supervise culinary staff to maintain quality standards.

Skills

Menu Management

Food Production

Recipe Development

Education

Culinary Arts Degree or equivalent

Vocational training in culinary arts

Job description

Food Service Chef - Dining Services, University Housing

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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.
  
  

Dining Services, University Housing

Job SummaryResponsible for the ordering and production of all food service, in addition to supervision of the culinary staff in dining unit. Supervisors will engage and implement University Housing's diversity, equity, and inclusion 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 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.
  
  

Physical Demands

• Lifting/Carrying : Frequently
• Standing/Walking : Frequently
• Bending/Stooping : Occasionally
• Reaching/Stretching : Frequently
• Pushing/Pulling : Occasionally
• Physical Endurance : Occasionally
• Manual Dexterity : Occasionally
• Balance/Coordination : Occasionally
• Climbing : Occasionally
• Operating Machinery : Occasionally
  
  

Working Conditions

• Extreme cold : Occasionally
• Extreme heat : Occasionally
• Humidity : Occasionally
• Wet : Occasionally
• Noise : Frequently
• Hazards : Occasionally
• Temperature Changes : Frequently
• Inclement Weather : Occasionally
• Tight Spaces : Occasionally
• Work Outdoors : Occasionally
  
  

Additional Physical DemandsPhysical Demands : Position works in a kitchen area which is heated by ovens and stoves. Position involves moderate lifting, moving through assigned areas, and remaining stationary for long periods of time.

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.
  
  

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 7/28/25. The budgeted salary range for the position is $54,937.50 to $58,168.50. Salary is competitive and commensurate with qualifications and experience, while also considering internal equity.

Sponsorship for work authorization is not available for this position.

For more information on employment with University Housing, please visit our recruitment website at: Employment with University Housing .

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

Application Procedures & Deadline Information

Applications must be received by 6:00 pm (Central Time) on 6/27/25. Apply for this position using the Apply Now button at the top or bottom of this posting. In order to be considered as a transfer candidate, you must apply for this position. Applications not submitted through https://jobs.illinois.edu will not be considered.

When applying for the position, please include a resume, cover letter and three professional references including phone numbers and references.

If required by the position, transcripts or other documentation of credentials are to be provided no later than the first day of employment. For further information about this specific position, please contact Housing Human Resources at [e-mail]. For questions regarding the application process, please contact 217-333-2137.

The University of Illinois offers a very competitive benefits portfolio, depending on the position. Click for a complete list of Employee Benefits .

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 accommodations portal , or by contacting the Accessibility & Accommodations Division of the Office for Access and Equity at 217-333-0885, or by emailing [e-mail] .

Requisition ID: 1031218

Job Category: Professional and Administrative

Apply at: https://jobs.illinois.edu

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Higher Education

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