Head Chef

2 weeks ago


Houston, Texas, United States Rice University Full time
Job Overview

Position Summary

The Head Chef is responsible for overseeing and managing all culinary operations within a university dining facility. This role involves providing comprehensive culinary training to kitchen staff, focusing on recipe and menu innovation, as well as orchestrating food preparation and special events. The Head Chef ensures that all departmental standards for food presentation, preparation, sanitation, and safety are met. Additionally, this position involves menu development, recipe standardization, and establishing product specifications, while also providing leadership and maintaining high staff morale through annual performance evaluations.

The Head Chef is accountable for achieving budgetary goals related to food, labor, and supply expenses.

Work hours may vary, including weekends and holidays, and flexibility to work any required shift is essential.

This role is critical during campus emergencies, requiring the incumbent to report to campus and provide designated essential services under the guidance of the Crisis Management Team.

The ideal candidate will have experience in a collaborative environment and a minimum of three years of relevant experience, preferably in a commercial kitchen setting. The candidate should thrive in a fast-paced atmosphere and be adept at managing multiple responsibilities simultaneously.

Compensation: Starting at $63,100, with salary adjustments based on experience and qualifications.

Qualifications
  • Associate's Degree
  • Four years of relevant experience in commercial hospitality or a related field
  • Certified Food Handler's Permit from the City of Houston Health Department within 30 days of hire
  • Strong attention to detail with a focus on precision and accuracy
  • Demonstrated business acumen
  • Proven track record of maintaining cleanliness and adhering to safety and sanitation standards
  • Exceptional creativity and organizational skills for efficient cooking and presentation
  • Expertise in culinary arts with the ability to cook, knowledge of kitchen operations, and proficiency in flavor recognition and seasoning balance
  • Strong decision-making skills and the ability to make quick, effective choices
  • Ability to inspire and motivate staff to work efficiently as a cohesive team
  • Strong multitasking capabilities to address staff concerns while managing various aspects of events, meals, or projects
Key Responsibilities
  • Supervise all culinary production for the assigned dining area
  • Guide food production staff through culinary training in food preparation methods, presentation techniques, and portion control
  • Coordinate staff and oversee food preparation, delivery, and setup for special catering events
  • Assist the executive chef with planning and scheduling production and labor
  • Support the executive chef in conducting annual performance reviews for production staff
  • Help maintain product rotation and inventory management
  • Collaborate with the executive chef to establish budgetary goals for food, labor, and supplies
  • Ensure compliance with City Health Code and guide kitchen staff in proper sanitation and safety practices
  • Work alongside the executive chef to develop recipes and menus, as well as update menu documentation
  • Perform additional duties as assigned.
Preferred Qualifications
  • Bachelor's degree from an accredited culinary institution
  • Certified Sous Chef Certification from the American Culinary Federation
  • Certified Executive Chef (CEC) designation from the American Culinary Federation
  • Experience in catering and baking operations
Workplace Requirements
- MEDIUM - Ability to exert up to 50 lbs. of force occasionally. Requires standing or walking for up to 8 hours per day. Other physical demands include manual dexterity and the ability to see, hear, reach, climb, and maintain balance. Must be capable of detecting scents and discerning flavors.

The work environment is a commercial kitchen, which may involve exposure to temperature extremes. Hazards include exposure to chemicals, wet floors, and dangerous equipment (fryers, ovens, knives, etc.), as well as hot oil, steam, and water.

About Rice University

Rice University, located in Houston, is recognized among the top 20 universities in the nation by U.S. News & World Report. The university features a 300-acre campus with a 6-to-1 undergraduate student-to-faculty ratio and a residential college system that fosters intellectual, emotional, and cultural support for students through various activities and events. Rice is dedicated to building diverse and close-knit college communities, contributing to its high rankings for quality of life and value among private institutions.
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