Position: Chef de Cuisine
About: The chef de cuisine coordinates and supervises food production activities for a university dining unit. The incumbent is responsible for providing culinary training to food service staff for recipe and menu development and for coordinating food preparation/production and special functions. The chef de cuisine maintains departmental standards for food appearance, preparation, sanitation, and safety, develops menus, standardizes recipes, and establishes product specifications, as well as providing leadership, maintaining a high level of staff morale, and providing subordinates with staff performance reviews on an annual basis. The chef de cuisine is also responsible for meeting budgetary objectives for food, labor, and supply costs. Weekly schedule will vary and will include working on weekends and holidays – Must be available to work any shift required. This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency. The ideal candidate has experience working in a team environment and three years of related experience preferably in a commercial kitchen environment. H/She should be comfortable working in a fast-paced environment managing multiple tasks.
Requirements: Associate’s Degree; Four years related experience in commercial hospitality or similar field; Certified Food Handler’s Permit as issued by the City of Houston Health Department within 30 days of hire; Excellent attention to detail with a focus on accuracy, being exact, and an eye for detail; Demonstrated strong business sense; Proven record of cleanliness ensuring safety and sanitation habits; Excellent creativity and organizational skills to cook precisely and efficiently with good presentation keeping order and structure; Expert in culinary with demonstrated ability to cook, knowledge of the kitchen, possess knife and tasting skills, ability to recognize flavors and to judge the balance of seasonings; Sound decision making and agility skills to make multiple decisions quickly, efficiently, simultaneously and at the last second; Ability to motivate staff to keep everyone working at a fast, efficient pace as a team including the cooks, bussers, waiters, other staff and management; Strong multitasking ability to address staff issues while working on other elements of an event, meal or project
Benefits: Employee discount on food and beverages, 401(k) plan, Comprehensive health insurance, Professional training opportunities, Paid vacation and sick leave
