Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,540.00 - $98,201.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
disability programs
Paid vacation
sick leave
Holidays
Tuition reduction
retirement plans
access to recreation and cultural activities
Job Description
The University of Arizona, located in Tucson, AZ, is a prestigious public research university known for its commitment to academic excellence, innovation, and community engagement. As one of the leading institutions in the region, the University offers a wide array of programs and services designed to enhance the educational experience, support student success, and advance research initiatives. Within the University, the Arizona Student Unions department plays a vital role by providing dynamic dining, retail, and event services that enrich campus life for students, faculty, staff, and visitors. The department fosters an inclusive environment that encourages collaboration and social interaction while maintaining high standards of service and quality.
The University is currently seeking a dedicated Executive Chef III to lead and manage the kosher culinary operations within the Arizona Student Unions. This full-time, salaried position offers an annual compensation range of $75,540 to $98,201 and comes with a comprehensive benefits package. The Executive Chef III will be responsible for ensuring efficient service delivery, maintaining high food quality standards, and ensuring strict adherence to regulatory and kosher compliance requirements. This leadership role focuses on workforce management, operational planning, fiscal responsibility, menu development, and upholding exceptional guest experiences across kosher dining services.
The ideal candidate will be a seasoned culinary professional with a strong background in kosher food operations, proven managerial experience, and the ability to innovate and expand kosher offerings throughout the University’s campus. In this capacity, the Executive Chef III will collaborate closely with the Mashgiach to guarantee that all kitchen activities comply with kosher laws and health regulations. They will also be instrumental in developing and implementing operational procedures for kosher food production, service, receiving, and storage. As a culinary leader, the Executive Chef III will mentor and develop kitchen staff, fostering a culture of accountability, collaboration, and outstanding customer service.
Further responsibilities include strategic planning related to departmental budgeting and the management of controllable expenses such as food costs, supplies, uniforms, and equipment. The Executive Chef III will also spearhead marketing and operational initiatives aimed at increasing awareness and utilization of kosher dining options on campus. The role demands expertise in food preparation and presentation, knowledge of kosher cooking and allergen protocols, and the ability to operate large production kitchen equipment effectively.
In addition to daily operations, the Executive Chef III will lead culinary development efforts by designing innovative kosher menus, enhancing production methods, and introducing scalable processes that support the expansion of kosher services across multiple campus locations. This includes ensuring high standards of food presentation and guest experience, as well as managing preparations for special events and campus catering needs.
The University of Arizona places strong emphasis on employee well-being and work-life balance, offering outstanding benefits such as health, dental, and vision insurance plans, life insurance, disability programs, paid vacation, sick leave, holidays, tuition reductions for employees and qualified family members, retirement plans, and access to recreational and cultural activities. Recognized for its innovative work-life programs, the University creates an environment where culinary professionals can thrive and contribute meaningfully to the campus community.
This position is an exceptional opportunity for culinary leaders passionate about kosher food service, team development, and operational excellence. The Executive Chef III will play a pivotal role in enhancing the culinary experience for the University’s diverse population while supporting the mission and goals of the Arizona Student Unions and the University of Arizona as a whole.
The University is currently seeking a dedicated Executive Chef III to lead and manage the kosher culinary operations within the Arizona Student Unions. This full-time, salaried position offers an annual compensation range of $75,540 to $98,201 and comes with a comprehensive benefits package. The Executive Chef III will be responsible for ensuring efficient service delivery, maintaining high food quality standards, and ensuring strict adherence to regulatory and kosher compliance requirements. This leadership role focuses on workforce management, operational planning, fiscal responsibility, menu development, and upholding exceptional guest experiences across kosher dining services.
The ideal candidate will be a seasoned culinary professional with a strong background in kosher food operations, proven managerial experience, and the ability to innovate and expand kosher offerings throughout the University’s campus. In this capacity, the Executive Chef III will collaborate closely with the Mashgiach to guarantee that all kitchen activities comply with kosher laws and health regulations. They will also be instrumental in developing and implementing operational procedures for kosher food production, service, receiving, and storage. As a culinary leader, the Executive Chef III will mentor and develop kitchen staff, fostering a culture of accountability, collaboration, and outstanding customer service.
Further responsibilities include strategic planning related to departmental budgeting and the management of controllable expenses such as food costs, supplies, uniforms, and equipment. The Executive Chef III will also spearhead marketing and operational initiatives aimed at increasing awareness and utilization of kosher dining options on campus. The role demands expertise in food preparation and presentation, knowledge of kosher cooking and allergen protocols, and the ability to operate large production kitchen equipment effectively.
In addition to daily operations, the Executive Chef III will lead culinary development efforts by designing innovative kosher menus, enhancing production methods, and introducing scalable processes that support the expansion of kosher services across multiple campus locations. This includes ensuring high standards of food presentation and guest experience, as well as managing preparations for special events and campus catering needs.
The University of Arizona places strong emphasis on employee well-being and work-life balance, offering outstanding benefits such as health, dental, and vision insurance plans, life insurance, disability programs, paid vacation, sick leave, holidays, tuition reductions for employees and qualified family members, retirement plans, and access to recreational and cultural activities. Recognized for its innovative work-life programs, the University creates an environment where culinary professionals can thrive and contribute meaningfully to the campus community.
This position is an exceptional opportunity for culinary leaders passionate about kosher food service, team development, and operational excellence. The Executive Chef III will play a pivotal role in enhancing the culinary experience for the University’s diverse population while supporting the mission and goals of the Arizona Student Unions and the University of Arizona as a whole.
Job Requirements
- Bachelor's degree or equivalent advanced learning attained through professional level experience
- 7 years of related work experience including 3 years of managerial experience and kosher operational experience
- ability to work in a fast paced and stressful environment
- ability to multitask and delegate when needed
- name-based criminal background check (non-security sensitive)
Job Qualifications
- Bachelor's degree or equivalent advanced learning attained through professional level experience
- 7 years of related work experience including 3 years of managerial experience and kosher operational experience
- expert level knowledge of food and beverage preparation and presentation
- advanced knowledge of kosher cooking and allergen protocols
- knowledge of large production kitchen equipment
- ability to work in a fast-paced and stressful environment
- ability to multitask and delegate when needed
Job Duties
- Direct daily operations of the kosher kitchen and oversee execution of culinary services
- develop and implement operational plans to establish and expand kosher dining offerings across campus
- review staffing models and allocate labor resources to meet service, operational, and financial goals
- develop and maintain operating procedures for kosher food production, service, receiving, and storage
- participate in development and administration of departmental budgets and financial plans
- manage controllable expenses including food cost, supplies, uniforms, and equipment
- support development of marketing and operational strategies to increase awareness and utilization of kosher offerings
- partner with the Mashgiach to ensure all kitchen operations, purchasing, production, and service comply with kosher requirements
- establish and maintain standards for kosher food handling, preparation, storage, and service
- ensure compliance with all applicable food safety, sanitation, health, and religious standards
- monitor food quality, presentation, consistency, and production methods to ensure established standards are achieved
- ensure proper receiving, storage, labeling, temperature control, and inventory practices
- maintain employee compliance with required food safety and sanitation certifications
- develop and implement purchasing and receiving controls that support operational efficiency and kosher integrity
- lead development of kosher menus, recipes, production methods, and culinary standards
- design and implement scalable culinary processes to support expansion of kosher products and services across campus locations
- evaluate and introduce new products, cooking techniques, and equipment to improve quality and operational effectiveness
- establish standards for food presentation and guest experience across kosher dining operations
- prepare and oversee production for special events, catering, and campus initiatives as needed
- supervise kitchen leadership and culinary staff and oversee daily workforce management
- establish performance expectations and monitor operational and individual performance outcomes
- train and develop staff on kosher production requirements, culinary standards, food safety practices, and equipment usage
- ensure policies and operational procedures are applied consistently across the department
- identify staffing needs and support recruitment, onboarding, scheduling, and workforce planning activities
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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