Job DescriptionPOSITION SUMMARY : The Chef de Cuisine directs and bears accountability for all aspects of daily food production in Heilman Center for residential, commissary, special dietary and catering needs. As a member of the management team, the Chef de Cuisine assists the Executive Chef in executing the department's vision, strategic priorities, and budget objectives, and assumes responsibility in the absence of the Executive Chef.
JOB DUTIES/RESPONSIBILITIES: Operations: - Directs and bears accountability for all aspects of daily food production and in Heilman Center for residential, commissary, Special Diet (FARE) and catering needs.
- Promotes and ensures excellence in food quality, presentation, and service; develops systems and processes.
- Maintains oversight of the menu management system on all platforms to ensure accuracy and optimum results.
- Maintains established health, safety, production, and service standards; establishes and maintains approved sanitation/HACCP codes and procedures.
- Collaborates with purchasing department to ensure accurate product specifications, menus, recipes, availability, and inventory. Monitors food purchases for integrity of ingredients.
- Ensures the maintenance and care of facilities, equipment, supplies, and materials.
- Works collaboratively with all Dining Services teams, as needed, to achieve department goals.
- Promotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staff.
- Assumes all responsibilities in the absence of Executive Chef.
- Executes cycle menu processes for Heilman Dining Center
- Executes Special event menu development
- Oversight of receiving team for all product ordering with daily operations and special events in Heilman Dining
Supervision: - Provides day-to-day leadership to the production chef manager team; provides coaching and guidance. This includes direct oversight of special diets operations for dining services
- Oversees compliance with all required logs, records, and files.
- Assesses, and ensures implementation, of staff training needs. Maintains oversight and development of culinary internship programs with external partners
Administration - Collaborates with executive chef on goals, menus, and events.
- Creates required financial and related reports as needed.
- Schedules staff and assigns duties as needed.
CONTACTS:This position interacts with faculty, staff, students, interns, visitors, guests, and vendors.
SUPERVISION EXERCISED:Staff (50+)
WORKING CONDITIONS/PHYSICAL EFFORT: Designated essential personnel.
Standard ADA Selection: Kitchen
QUALIFICATIONS:- Customer service
- Communications skills
- Flexibility skills
- Organizational/detail oriented
- Supervisory/leadership skills
- Analytical skills
- Math skills
- Technical skills
- Computer skills
- Comprehensive knowledge of all phases of high-volume food production, purchasing, menu planning, catering, and service.
- Strong knowledge of food and beverage controls.
- Must possess a current Virginia driver's license with a driving record in good standing.
- CEC certification by the American Culinary Federation, or to be in current process and must be completed within two years
- HACCP certification within one year of hire.
EDUCATION AND EXPERIENCE: - Degree in culinary arts and five years' experience as a chef/culinary manager in a high-volume foodservice operation, required.
- Minimum of five years' supervisory/management experience, required.
- Minimum of three years' hands-on experience with menu management software, required.
- Combination of education and experience may be considered.
SALARY STRUCTURE: Pay Grade 8 ($68,474.00 - $101,858.00)
WORK HOURS:Full Time, Exempt
Sunday - Saturday, rotating weekends
