Executive Chef

Job Description Special Instructions to Applicants: All interested applicants should attach a resume in the Supporting Documents section of the application, preferably in a PDF format to avoid any formatting issues. About Rice: Boasting a 300-acre tree-lined campus in Houston, Texas, Rice University is ranked among the nation's top 20 universities by U.S. News & World Report. Rice has a 6-to-1 undergraduate student-to-faculty ratio, and a residential college system, which supports students intellectually, emotionally and culturally through social events, intramural sports, student plays, lectures series, courses and student government. Developing close-knit, diverse college communities is a strong campus tradition, which is why Rice is highly ranked for best quality of life and best value among private universities. Rice is also a wonderful place to work. Rice faculty, staff and students share values that are essential to our success as a healthy community. Those values guide our decisions and behaviors and shape Rice's culture. They come through in the way we treat each other and the welcome we extend to our visitors. These values can be recalled simply by our name - RICE - Responsibility, Integrity, Community and Excellence. Position Summary: The executive chef in the housing and dining department leads the culinary operations and is an integral part of the management team. They collaborate with other team members to oversee the dining service program, and they are responsible for implementing and operating an inventory management system as well as a menu management system. The executive chef plans and prepares a wide variety of foods and supports food product preparation within the servery. They also direct and guide the cooking staff on proper methods of food preparation, cooking techniques, portion control, and sanitation. Additionally, the executive chef creates recipes and menus, updates menu files, manages food and labor costs, and advises managers on dining trends and marketplace issues. In terms of staff management, the executive chef handles all aspects, including conducting interviews and orientations, overseeing the training of new employees, cross-training existing staff, maintaining staff schedules, and collaborating with temporary staffing agencies. Ideal Candidate Statement: The ideal candidate should have experience working in a team environment and be comfortable managing multiple tasks in a fast-paced setting. Workplace Requirements: This position is exclusively on-site, necessitating all duties to be performed in-person at [insert location and schedule]. Per Rice policy 440, work arrangements may be subject to change. Work Schedule: Weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required. Must be able to lift and carry up to 50 pounds several times each day. Requires walking or standing up to eight hours per day. Other physical requirements of the job include the ability to bend/crouch/or kneel, lift, see, reach, climb, and balance. Must be able to detect scents and discern flavors. Work environment: Primarily an indoor work environment in a variety of university settings, which may include offices, food serveries, and residential facilities. May be exposed to temperature extremes in facilities that are not climate controlled. Work hazards include exposure to toxic and caustic chemicals. Some work may occur at heightened elevations on ladders or scaffolding, or in wet areas. This position is considered essential during a campus emergency. The person in this role is required to report to campus, deliver designated essential services, and work under the overall direction of the Crisis Management Team for the duration of the emergency. Hiring Range: $83,400 minimum, with hiring salary commensurate with experience and qualifications. *Exempt (salaried) positions under FLSA are not eligible for overtime. Minimum Requirements: Associate's degree (culinary arts from an ACF-accredited program preferred) In lieu of the education requirement, additional related experience, above and beyond what is required, on an equivalent year for year basis may be substituted Experience: 4+ years as a an ACF Certified Executive Chef (CEC) In lieu of the experience requirement, additional related education, above and beyond what is required, on an equivalent year-for-year basis may be substituted Skills Leadership Skills: Strong leadership and management skills, with the ability to inspire, motivate, and mentor chefs at all levels of experience. Communication Skills: Excellent verbal and written communication skills, with the ability to effectively convey complex culinary concepts and techniques. Attention to Detail: Meticulous attention to detail and a commitment to upholding the highest standards of quality, professionalism, and integrity. Collaboration: Ability to collaborate effectively with cross-functional teams, including culinary, HR, and senior management, to achieve program goals and objectives. Flexibility: Willingness to adapt to changing priorities and work schedules, including evenings, weekends, and travel as required. Preferred Skills: Must be customer service oriented Must be able to communicate effectively verbally and in writing and be organized Must be proficient in cooking techniques, food and menu preparation and presentation Must be able to plan and prepare meals, forecast, assess cost, order food and supplies for large groups Must be able to foster teamwork, train, supervise and direct the work of staff and student staff members Must be able to manage several venues concurrently Must have basic computer skills Preferences: Bachelor's degree from a recognized culinary school Ten or more years of experience in a culinary environment Five years of full-time work experience as an executive chef encompassing all types of food preparation techniques preferably in a large, high volume commercial restaurant, hotel or institution of higher education Experience working with catering and baking operations Knowledge of food service computer applications Certified Chef de Cuisine® (CCC®) or Certified Executive Chef® (CEC®) by the ACF Essential Functions: Plans and prepares a wide variety of foods, directs the preparation of the foods in a servery Supervises a managing chef, sous chefs, pastry chef and approximately 25 production staff; participates in meetings with cooks, management team and storeroom clerk Handles all aspects of culinary staff management including: interviews, orientations, oversees training of new staff and cross-training of existing staff, conducts annual employee performance evaluations, plans and schedules production and labor Maintains unit in full compliance with City Health Code, guides cooking staff in the proper methods of sanitation and safety providing staff health code training Directs and guides all cooking staff in the proper methods of food preparation, cooking, portion control and sanitation Create recipes, menus and upgrades menu files Monitors financial performance, analyzes variances, and implements corrective actions to meet or exceed budgeted goals. Manages inventory rotation and utilization of products. Manages assigned budget and P&L statements within established financial guidelines, ensuring cost control, revenue generation, and operational efficiency. Completes weekly food and supply inventories, orders food and beverage products, makes suggestions for menu pricing, recommends and implements cost saving measures. Implements cost-saving initiatives without compromising service quality, aligning expenditures with strategic goals. Serves as a representative of the University, displaying courtesy, tact, consideration and discretion in all interactions with other members of the Rice community and the public. Performs all other duties as assigned. Rice University HR | Benefits: https://knowledgecafe.rice.edu/benefits-overview Rice Mission and Values: Mission and Values | Rice University Rice University is committed to ensuring Equal Employment Opportunity and welcoming the fullness of diversity into our candidate pools. Rice considers qualified applicants for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability, or protected veteran status. Rice also provides reasonable accommodations to qualified persons with disabilities. If an applicant requires a reasonable accommodation for any part of the application or hiring process, please contact Rice University's Disability Resource Center at 713-348-5841 or adarice@rice.edu for support. If you have any questions, please email us at jobs@rice.edu. Thank you for your interest in employment with Rice University.