Head Chef – Campus Culinary Services (Temp)

UNIVERSITY OF THE VIRGIN ISLANDS; Northern (KY); Hybrid; USD 65,000 - 90,000; Part time

Job summary

The University of the Virgin Islands seeks a Head Chef for Campus Culinary Services (Temp) to lead the campus kitchen, direct menu planning, staffing, and ensure high-quality meals and safety standards across all shifts. Responsibilities include supervising kitchen staff, coordinating with vendors, managing food costs, and ensuring compliance with ServSafe and health regulations.

The role requires strong leadership and proven kitchen management experience.

Qualifications

• Minimum 5 years of professional kitchen experience, including 2+ years in a supervisory or executive chef role.
• Strong leadership, time management, and organizational skills.

Responsibilities

• Plan and develop rotating menus that accommodate dietary needs and food safety guidelines.
• Oversee all food preparation, presentation, and service across kitchen shifts.
• Supervise and schedule kitchen staff, ensuring adequate coverage and workload distribution.
• Lead procurement of food items in collaboration with the Administrative Specialist.
• Monitor food inventory, manage stock rotation, and minimize food waste.
• Ensure compliance with Department of Health standards, ServSafe protocols, and institutional policies.
• Train kitchen staff in proper cooking methods, sanitation standards, and safe equipment use.
• Work with university leadership to coordinate special events, catering needs, and seasonal offerings.
• Maintain kitchen equipment and cleanliness standards in coordination with maintenance and custodial teams.
• Provide mentorship and professional development opportunities for culinary staff.

Skills

Leadership

Time management

Organizational skills

Education

Associate’s or Bachelor’s degree in Culinary Arts or Hospitality Management

Job description

Head Chef – Campus Culinary Services (Temp)

Position Title Head Chef – Campus Culinary Services (Temp)

Position Number

Position Number 822536

Department Campus Operations-STX

Job Description

The Head Chef provides strategic leadership and culinary direction for the campus kitchen and dining operations. This role is responsible for overseeing all aspects of food preparation, menu planning, kitchen staffing, food safety compliance, and vendor coordination. The Head Chef ensures that all meals are prepared to the highest quality and dietary standards while maintaining efficient kitchen operations and cost-effective food service delivery.

Required Qualifications

• Minimum 5 years of professional kitchen experience, including 2+ years in a supervisory or executive chef role.
• Strong leadership, time management, and organizational skills.

Preferred Qualifications

• Associate’s or Bachelor’s degree in Culinary Arts or Hospitality Management preferred.

Physical Demands

• Ability to stand for prolonged periods (up to 8 hours) in a fast-paced kitchen environment.
• Frequent walking, bending, lifting, reaching, and twisting to perform food preparation and kitchen tasks.
• Ability to lift and carry food supplies, equipment, or containers weighing up to 50 pounds.
• Manual dexterity to operate knives, kitchen appliances, and commercial cooking equipment safely and efficiently.
• Capacity to work in conditions involving heat, humidity, cold storage areas, and exposure to food-related allergens.
• Visual and auditory ability to monitor food quality, staff safety, and operational activity in a dynamic setting.
• Must be able to respond quickly to emergencies, kitchen hazards, or urgent operational needs.

Posting Number

Posting Number S484

Location

Position Type

Position Type Part Time

Number of Vacancies- part time

Advertised Job Duties

• Plan and develop rotating menus that accommodate dietary needs and food safety guidelines.
• Oversee all food preparation, presentation, and service across kitchen shifts.
• Supervise and schedule kitchen staff, ensuring adequate coverage and workload distribution.
• Lead procurement of food items in collaboration with the Administrative Specialist.
• Monitor food inventory, manage stock rotation, and minimize food waste.
• Ensure compliance with Department of Health standards, ServSafe protocols, and institutional policies.
• Train kitchen staff in proper cooking methods, sanitation standards, and safe equipment use.
• Work with university leadership to coordinate special events, catering needs, and seasonal offerings.
• Maintain kitchen equipment and cleanliness standards in coordination with maintenance and custodial teams.
• Provide mentorship and professional development opportunities for culinary staff.

Open Date

Open Date 09/16/2026

Close Date

Close Date 09/30/2026

Special Instructions to Applicant

Email is the preferred method of communicating with applicants at the University of Virgin Islands. You will be required to supply your email address during the application process. AMERICANS WITH DISABILITIES ACT ( ADA ) ACCOMMODATION : In accordance with the Americans with Disabilities Act, anyone who needs an ADA accommodation for the purposes of employment should contact the Human Resources Office at [phone]. For information about relocating to the US Virgin Islands, please visit the Virgin Islands Moving Center at: www.vimovingcenter.com

Internal or Externally Advertised?

Internal or Externally Advertised? External

Supplemental Questions

Required fields are indicated with an asterisk (*).