Chef Jobs

About The Position

Requirements

• Minimum of 5–7 years of progressive culinary leadership experience in food service environments such as higher education, hospitality, business dining, healthcare, or large-volume retail dining.
• Experience managing high-volume food production, multiple service platforms, and/or catering operations.
• Demonstrated success leading, developing, and supervising kitchen teams in a fast-paced environment.
• Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation.
• Experience with purchasing, inventory management, food cost controls, and production reporting.
• Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations.
• Strong interpersonal, leadership, coaching, and communication skills.
• Strong time management, organizational, and problem-solving abilities.
• Proficient in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms.
• Ability to interact professionally with clients, students, guests, and team members at all levels.

Nice To Haves

• Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business, or related field preferred.
• ServSafe Certification preferred; ACF certification or membership is a plus.

Responsibilities

• Lead and support all culinary operations for the account, including dining services, retail venues, and catering events.
• Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction.
• Develop recipes, food preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation.
• Ensure all food is prepared and presented in accordance with company standards for taste, appearance, portioning, safety, and sanitation.
• Stay current with culinary, wellness, and higher education dining trends, and introduce new ideas that enhance the guest experience.
• Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste.
• Monitor food cost, production, and operational reports; provide updates and recommendations to the General Manager and District Manager.
• Hire, train, coach, develop, and supervise culinary team members, which may include Sous Chefs, Line Cooks, Prep Cooks, and utility staff.
• Establish work priorities, assign responsibilities, and help create schedules that support efficient kitchen operations.
• Build a positive team culture through leadership, accountability, communication, and ongoing development of culinary talent.
• Maintain high standards of sanitation and workplace safety in compliance with company policies, HACCP principles, OSHA expectations, and all local, state, and federal regulations.
• Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition.
• Support catering growth by helping plan and execute special events, campus functions, and high-volume service opportunities.
• Assist with new account openings, special projects, seasonal transitions, and other company initiatives as assigned.
• Respond to client, student, and guest feedback to continuously improve culinary programs and service quality.
• Perform other duties and responsibilities as needed to support the operation.

Benefits

• Weekly pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions