Chef de Cuisine - 502212
Chef de Cuisine - 502212
**For a Limited Time, Hired Candidates are eligible for a sign-on bonus**
The Chef de Cuisine directs and bears accountability for all aspects of daily food production in Heilman Center for residential, commissary, 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.
- Directs and bears accountability for all aspects of daily food production and in Heilman Center for residential, commissary, 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 responsibility in absence of Executive Chef.
- Provides day-to-day leadership to the production manager team; provides coaching and guidance.
- Oversees compliance with all required logs, records, and files.
- Assesses, and ensures implementation, of staff training needs.
- Collaborates with executive chef on goals, menus, and events.
- Creates required financial and related reports as needed.
- Schedules staff and assigns duties as needed.
- 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.
- 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.
- Required: Must have a valid Driver's License and be able to produce a driving record with a minimum of 3 years of driving history in good standing
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.
- Full-time, exempt position
- Monday - Friday, 6:00 a.m. - 3:00 p.m.; some flexibility
- This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed
Pay Grade 7 (Hiring Range $52,829.00 to $69,999.00 annually) **Hired Candidates are eligible for a sign-onbonus**
For more information about the award-winning, all-you-care-to-eat Heilman Dining Center, please visit: http://dining.richmond.edu/locations/heilman/.
At the University of Richmond, we’re creative, inclusive, and determined. We’re Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond (www.richmond.edu) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There’s only one place like Richmond.
UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE