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.

The ideal candidate is comfortable working in a fast-paced environment managing multiple tasks and has strong verbal and written communication skills as well as attention to detail.

Essential Functions

• Supervises all food production for assigned servery
• Supports the preparation of food products within a servery
• 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 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 servery 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
• Performs all other duties as assigned

• Associate's degree in culinary arts (ACF-accredited program preferred)

• Four years of experience in kitchen supervision of production and staff
• Certified Food Handler's Permit as issued by the City of Houston Health Department or the ability to obtain within 30 days of employment

• No substitutions for education or experience allowed

• • Must be customer service oriented
  • Must be able to communicate effectively and be organized
  • Must be proficient in cooking techniques, food and menu preparation and presentation
  • Must be able to foster teamwork; train, supervise and direct the work of staff members
  • Knowledge of food service computer applications

• Bachelor's degree from a recognized culinary school
• Experience working with catering and baking operations
• Certified Sous Chef Certification by the ACF
• Certified Executive Chef (CEC) by the ACF

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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.

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