Chef

Virginia Union University•Richmond, VA

40d

About The Position

Virginia Union University (VUU) is a distinguished private institution founded in 1865 that proudly upholds a legacy of academic excellence and community engagement. With a historic 86-acre campus, it offers a dynamic and nurturing environment for its 1,568 undergraduate and graduate students. Virginia Union University is recognized in the 2024 edition of U.S. News & World Report, holding a prestigious position as #39 among Historically Black Colleges and Universities. Five fundamental principles (core values) guide Virginia Union University. Each principle is essential to our ability to provide a Best-In-Class educational experience for students, faculty, and staff. These principles help our community understand the right path to fulfilling our institution's mission. The principles are Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. The Executive Chef leads the culinary operations of the university’s dining services, overseeing menu development, food preparation, kitchen staff management, and ensuring high-quality food service that meets the needs of students, faculty, staff, and visitors. The Executive Chef champions creativity, nutritional standards, food safety, and operational efficiency while supporting the university’s commitment to sustainability, diversity, and community engagement.

Requirements

Culinary degree or equivalent professional culinary certification preferred.
Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings.
Must be able to lift 15 pounds.
Candidates are required to submit their resume, four professional references and a cover letter.
A background investigation and reference check will be required prior to employment.

Responsibilities

Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals.
Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options.
Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers.
Schedule staff to maintain appropriate coverage for all dining venues and special events.
Foster a positive, inclusive, and safe working environment.
Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance.
Ensure compliance with all local, state, and federal health and safety regulations.
Implement and monitor food safety programs including HACCP and sanitation standards.
Manage food purchasing, inventory control, and cost management to maximize operational efficiency.
Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules.
Monitor and control food waste, portion sizes, and labor costs.
Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events.