Commissary Chef

University of Richmond

1d•$21 - $28•Onsite

About The Position

The Commissary Chef is a key member of the University’s culinary and production leadership team. Under the direction of the Executive Chef, the Commissary Chef oversees centralized food production, including high-volume batch cooking, product consistency, packaging, distribution, and adherence to safety and sanitation standards. This role supports all dining platforms across campus, ensuring quality, efficiency, and scalability of commissary operations. Acts as the central liaison between commissary operations and key stakeholders, ensuring needs are aligned and clearly translated into actionable plans. Delivers timely, consistent communication to support efficient execution across all teams.

Requirements

Advanced knowledge of culinary techniques and practices.
Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning.
Expertise in high-volume batch cooking and centralized production.
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Basic knowledge of computers and the ability to learn new software.
Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.
Ability to provide a high level of customer service.
Knowledge of HACCP and food safety standards.
Strong communication and leadership skills.
Financial understanding of food cost and labor.
Ability to monitor and maintain quality control standards.
Valid driver’s license required with good 3 year driving record.
High school diploma or GED.
Associate degree in culinary arts and 3 years’ experience in high-volume corporate, hotel, restaurant, or college food service, or high school diploma and 5 years’ experience in the same.

Nice To Haves

Supervisory experience preferred.
Safe food handler certification preferred, or certification obtained within one year of hire.

Responsibilities

Oversees centralized food production, including high-volume batch cooking, product consistency, packaging, distribution, and adherence to safety and sanitation standards.
Supports all dining platforms across campus, ensuring quality, efficiency, and scalability of commissary operations.
Acts as the central liaison between commissary operations and key stakeholders, ensuring needs are aligned and clearly translated into actionable plans.
Delivers timely, consistent communication to support efficient execution across all teams.