Position Summary

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.

Salary: $63,100 minimum, hiring commensurate with experience and qualifications. 

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

Essential Functions

Supervises all food production for assigned servery Supports the preparation of food products within a servery by guiding the
production staff through culinary training in the proper methods of food
preparation, appearance, portion control, and presentation techniques Coordinates staff and oversees food preparation, delivery and setup for
special catering functions as needed Assists the executive chef with the planning and scheduling of production
and labor Assists the executive chef with yearly performance appraisals for the
production staff Assists the executive chef in maintaining product rotation and inventory Assists the executive chef in creating server7 budgetary objectives for food,
labor and supply costs Maintains unit in full compliance with City Health Code and guides cooking
staff in the proper methods of sanitation and safety Works with the executive chef to create recipes and menus as well as
upgrade menu files Performs all other duties as assigned. 

Preferences

Bachelor’s degree from a recognized culinary school  Certified Sous Chef Certification from the American Culinary Federation Certified Executive Chef (CEC) by the American Culinary Federation Experience with catering and baking operations

Workplace Requirements – MEDIUM – Exert up to 50 lbs. of force occasionally. Requires walking or standing up to 8 hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.

Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water.

Rice University HR | Benefits: https://knowledgecafe.rice.edu/benefits 

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Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.