Lead Chef - Campus Kitchen (Temp) | Train & Lead Staff

UNIVERSITY OF THE VIRGIN ISLANDS; Northern (KY); Hybrid; USD 28,000 - 41,000; Part time

Job summary

The University of the Virgin Islands is seeking a Lead Chef to support the Head Chef in Campus Culinary Services on a temporary, part-time basis. This hands-on role supervises line staff, ensures meals meet specifications, and maintains consistent quality and safety in the kitchen.

Duties include training staff, enforcing safety procedures, coordinating with suppliers, and assisting with menu planning while ensuring meals are prepared and served on schedule.

Qualifications

• 3+ years of culinary experience in high-volume or institutional kitchens.
• ServSafe Food Handler certification required (Manager level preferred).
• Strong interpersonal and leadership skills.
• Certificate or degree in Culinary Arts preferred; equivalent experience considered.

Responsibilities

• Supervise daily food preparation and cooking operations under the Head Chef.
• Assign tasks to kitchen staff and ensure recipes and quality control.
• Ensure all meals meet health, safety, and dietary requirements.
• Maintain cleanliness and sanitation of kitchen work areas and tools.
• Assist in receiving and storing food deliveries, checking quality.
• Fill in for the Head Chef during absences and assist in menu planning.
• Train new cooks and support staff in food prep techniques and safety.
• Report equipment issues or maintenance needs promptly.
• Collaborate with the Administrative Specialist on supply needs and inventory.

Skills

Culinary experience

ServSafe certification

Leadership

Education

Culinary Arts certificate/degree

Job description

The University of the Virgin Islands is seeking a Lead Chef to support the Head Chef in Campus Culinary Services on a temporary, part-time basis. This hands-on role supervises line staff, ensures meals meet specifications, and maintains consistent quality and safety in the kitchen.

Duties include training staff, enforcing safety procedures, coordinating with suppliers, and assisting with menu planning while ensuring meals are prepared and served on schedule.