Chef de Cuisine

Rice University•Houston, TX

40d•Onsite

About The Position

The Chef de Cuisine is responsible for the daily culinary operations across assigned Rice Hospitality venues, including retail locations, residential dining program, and campus-wide catering services. This role provides hands-on leadership in food production, quality control, and team development while ensuring consistency, efficiency, and adherence to Rice Hospitality standards. The Chef de Cuisine works closely with the Executive Chef and culinary leadership team to execute menus, support events, and drive operational performance across multiple service platforms.

Requirements

Associate’s degree required
Three or more (3+) years of related experience in commercial hospitality or food service operations, which includes three years in a leadership or supervisory kitchen role
Certified Food Manager’s Permit (City of Houston) required within 30 days of hire
City of Houston Food Handlers Certification and ServSafe Allergen Training required
Strong working knowledge of food safety, sanitation, and HACCP principles
Demonstrated ability to maintain high standards of cleanliness and organization
Advanced culinary skills, including knife work, seasoning, tasting, and flavor evaluation
Excellent attention to detail and commitment to consistency
Ability to multitask, prioritize, and make sound decisions under pressure
Strong verbal communication and interpersonal skills
Proven ability to motivate, train, and lead teams effectively
Ability to read, interpret, and execute standardized recipes and production sheets
Proven ability to execute high-volume production while maintaining quality standards
Solid understanding of food cost control, inventory management, and kitchen operations
Flexibility to work evenings, weekends, and varied schedules
Must be able to lift and carry up to 50 pounds several times daily
Requires standing or walking up to eight hours per day
Must be able to bend, crouch, kneel, lift, reach, climb, balance, and perform repetitive motions
Must be able to detect scents and discern flavors accurately
Experience in university or large-scale food service operations
Proficiency in inventory management software and culinary software for recipe management and control
Proven abilities in maintaining high standards of cleanliness, safety, and sanitation
Ability to document HACCP log sheets and read and understand standard recipes and production sheets

Responsibilities

Oversee daily food production, ensuring quality, consistency, and presentation standards
Execute menus across retail and residential operations (depending on assignment), maintaining brand and concept integrity
Monitor food safety, sanitation, and compliance with all health regulations
Manage ordering, inventory, and product utilization to control food cost and minimize waste
Ensure proper kitchen organization, cleanliness, and readiness for service
Supervise, train, and develop culinary staff including lead cooks and cooks
Provide clear direction and maintain accountability for performance and standards
Conduct performance evaluations and provide clear, actionable feedback
Assist with scheduling and labor planning to support operational efficiency
Ensure adherence to recipes, portion standards, and quality expectations
Maintain production timelines and service readiness across all meal periods
Support hiring, onboarding, and ongoing training initiatives
Foster a positive, professional, and team-oriented kitchen culture
Develop, standardize, and maintain recipes and production documentation
Ensure menu items are executed consistently across all services
Plan, organize, and oversee food preparation and execution for special events and catering
Coordinate staffing, production flow, and logistics
Open and secure kitchen facilities as required
Receive and verify deliveries
Address and resolve operational or food quality issues promptly
Support continuous improvement initiatives within kitchen operations