Lead Chef - High-Volume Campus Dining

bci; New York (NY); On-site; USD 60,000 - 85,000; Full time

Job summary

BCI is seeking a Head Chef to lead culinary operations in a high-volume dining facility. The role requires strong leadership, trend awareness, and the ability to uphold strict culinary standards.

You will oversee daily production, menu development, and inventory management while ensuring customer satisfaction and adherence to food safety policies. Reports to the Director of Food Services.

Qualifications

• Strong culinary background with ability to stay current with trends.
• Excellent leadership and communication skills.
• Experience in high-volume, fast-paced dining hall environment.
• Serv Safe Certification.

Responsibilities

• Direct daily food production including planning and controls.
• Ensure culinary standards, recipes, and food quality.
• Manage food costing, controls, and compliance.
• Develop menus and manage inventory.
• Train frontline staff and ensure customer service excellence.
• Oversee food safety programs and logs.

Job description

BCI is seeking a Head Chef to lead culinary operations in a high-volume dining facility. The role requires strong leadership, trend awareness, and the ability to uphold strict culinary standards.

You will oversee daily production, menu development, and inventory management while ensuring customer satisfaction and adherence to food safety policies. Reports to the Director of Food Services.