Overview

Princeton University invites applications for the position of Chef de Cuisine for the Department of Campus Dining.  The Chef de Cuisine will plan and manage service, food production, preparation, presentation, and financial reporting within the Department of Campus Dining in conjunction with an executive chef.  The Chef de Cuisine will be required to work in various locations across business groups depending on departmental needs in order to advance the Campus Vision for the Future of Dining.  

 

Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. 

 

Our guiding principles are:

• Team and People:  to inspire our team of hospitality professionals. 
• Service Excellence:  to deliver excellence in food and beverage service and food and beverage production. 
• Efficiency and Effectiveness:  to continually develop innovative solutions that are fiscally responsible while being sustainable for our community, health, well-being, and the environment. 

A full job description will be furnished prior to interview.  There are two open positions. 

Responsibilities

• Oversees all aspects of planning and managing menus, food production, and service, while providing continual positive leadership to motivate and engage the team. 
• Directly supervises and trains the sous chef and production associates in all facets of food preparation by using new cooking techniques and concepts within a team environment. 
• Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal local products while paying close attention to up and coming food and beverage trends. 
• Expand menu selections to reflect diversity of customers and staff, create and implement high-end menus for VIP clientele while honoring special occasion traditions. 
• Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary. 
• Responsible for the hiring process of production associates, proper onboarding, training, and performance appraisals.  Provides guidance and feedback to assigned staff.  Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures.  Counsels and disciplines employees as required.  
• Maintains high level of food safety and sanitation standards.  Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards.  Maintains quality facilities through regular inspections of dining facilities. 
• Initiates and develops new recipe concepts by conducting research on global cooking trends, food marketing, culinary labs, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community. 
• Tests new products as they come on the market to determine feasibility of service and evaluates new recipes. 
• Monitors systems for controlling food costs. 
• Maintains department standards for accuracy of recipes. 
• Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures.  Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures and works with EHS to provide training programs. 
• Monitors maintenance and repair of kitchen equipment. 
• Assists students and guests with food allergies and special needs. 
• Works in collaboration with students, faculty, and staff to plan themed menus and other activities to build community.  
• Performs other related duties as assigned or requested.   

Qualifications

ESSENTIAL QUALIFICATIONS:

 

Minimum Required Knowledge, Skills & Experience:

• Culinary degree from an accredited institution or equivalent work experience. 
• A minimum of 4-6 years’ experience as a chef or equivalent, managing teams of 15-20 associates. 
• Valid Driver’s License and ability to drive university vehicles. 
• Knowledge of health department rules and regulations including Hazard Analysis and Critical Control Points (HAACP) and Serve Safe. 
• Flexibility with scheduling.  Weekend work and work outside of the unit required. 
• Must be able to coordinate and delegate tasks to meet deadlines. 
• Extensive knowledge of culinary techniques:  hot, cold, and garde manger for all levels of events including high-end plate presentation for VIP events. 
• The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently. 
• Reliability and willingness to take initiative. 
• Excellent interpersonal and communication skills with the ability to interact with co-workers, faculty, staff, and students. 
• Strong organizational and problem solving skills, attention to detail, and the ability to meet firm production deadlines. 
• Knowledge of computerized food production systems with ability to create recipes, develop menu forecasts, monitor standards, and control costs. 
• Knowledge and experience with the use and maintenance requirements of kitchen equipment including char broilers, steam jacket kettles, pressure steamers, ovens, broilers, grills, slicers, choppers, mixers, and various hand tools. 
• Essential Personnel:  https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/
• Based on business needs, ability to work flexible schedule, AM, PM, weekends and/or holidays.  

Physical Requirements:

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
• Sit for no more than 2 hours during an 8 hour day;
• Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
• Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
• Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
• Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
• Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
• Possess physical agility, full range of motion, and ability to maintain balance.

 

PREFERRED KNOWLEDGE, SKILLS & EXPERIENCE:

• Experience working in a culturally diverse environment.  
• Experience working in a kosher facility.  
• Experience working in a unionized environment. 
• Experience with computerized ordering systems. 
• Experience managing staff in a union environment. 
• Knowledge of Local, State, and Federal Nutritional guidelines. 

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Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

Salary GradeADM, 030Standard Weekly Hours36.25Eligible for OvertimeNoBenefits EligibleYesEssential Services Personnel (see policy for detail)YesPhysical Capacity Exam RequiredYesValid Driver’s License RequiredYes