Residential Dining Chef - Lead Menus & Team

Kent State University; Kent (OH); On-site; USD 53,000 - 62,000; Full time

Job summary

Kent State University is seeking a Residential Dining Chef at the Kent Campus in Kent, OH. The role manages culinary operations in residential dining facilities serving about 7,200 meals daily, supervises staff, and ensures high-quality food and compliance with health standards.

The position requires an Associate's degree in Management, Hotel/Restaurant Management, or a culinary institute credential plus four years of culinary experience (six years acceptable).

Qualifications

• Associate's degree in Management, Hotel/Restaurant Management, or relevant field OR degree from a recognized culinary institute.
• Four years progressively responsible culinary experience in a catering or food service operation.

Responsibilities

• Manage culinary needs at Kent Campus locations; provide and ensure proper food quality.
• Supervise assigned area personnel to include hiring, training, scheduling; develop and conduct training programs; monitor and evaluate employee performance.
• Manage and control inventory; order products, supplies, and equipment as necessary.
• Ensure compliance with local, state, and federal health, safety, and sanitation laws and regulations; monitor food preparation procedures.
• Develop and implement production standards; ensure compliance with standards.
• Develop, plan and cost menus that fit within fiscal budget; develop new recipes and concepts for standard cycles, special events and themed meals.
• Work collaboratively with campus Culinary Services managers, Senior Managers, RD & unit chefs, supervisors, and other stakeholders.

Skills

Written and interpersonalcommunication

Leadership

Education

Associate's degree in Management or related field

Job description

Kent State University is seeking a Residential Dining Chef at the Kent Campus in Kent, OH. The role manages culinary operations in residential dining facilities serving about 7,200 meals daily, supervises staff, and ensures high-quality food and compliance with health standards.

The position requires an Associate's degree in Management, Hotel/Restaurant Management, or a culinary institute credential plus four years of culinary experience (six years acceptable).