Chef

Description

POSITION SUMMARY

 

A Chef in University Dining Services is responsible for leading and supervising food production, ensuring quality and timely service, training staff, and managing inventory and costs within a university dining hall. The role involves creating menus, managing food preparation, and maintaining a safe and hygienic kitchen environment.

TASKS & RESPONSIBILITIES

 

• Oversee food production, ensuring quality, presentation, and timely delivery of meals for daily operations, special events, and summer schedules.
• Develop and implement menus that meet operational needs, dietary requirements, and customer preferences.
• Manage food production sheets, inventory levels, and procurement needs.
• Supervise, train, schedule, and evaluate kitchen staff, including student employees.
• Ensure compliance with all food safety regulations, sanitation standards, and health codes.
• Maintain a clean, organized, and safe kitchen environment.
• Monitor food quality, equipment condition, and work areas to ensure established standards are met.
• Control food, labor, and operational costs while maintaining service quality and budget compliance.
• Investigate and resolve issues related to food production, supplies, staffing, and equipment.
• Execute culinary services for special events, catering functions, and other unique assignments as required.
• Provide ongoing coaching and training on food preparation, food safety, sanitation, and customer service practices.
• Collaborate with dining services staff, managers, and other chefs to ensure efficient and effective operations.
• Perform other duties and responsibilities as assigned by management.

Qualifications

• High school diploma and or culinary degree if feasible
• On the job experience 3-5 years or more.
• Safe -Serve Certificate
• Cooking for 300-400 guest per meal experience.

 

KNOWLEDGE, SKILLS, & ABILITIES

 

• Thorough knowledge of food preparation techniques, culinary procedures, and kitchen operations.
• Knowledge of food safety regulations, sanitation standards, and HACCP principles.
• Ability to lead, supervise, train, and motivate kitchen staff.
• Ability to plan, organize, and prioritize multiple assignments in a fast-paced environment.
• Strong problem-solving and decision-making skills.
• Ability to manage food and labor costs while maintaining quality standards.
• Knowledge of inventory control and food production systems.
• Strong interpersonal, communication, and customer service skills.
• Ability to work evenings, weekends, holidays, and special events as needed.

 

SUPERVISION

 

• This position reports to the Director of Operations.

 

SALARY RANGE

 

• $60,000 – $70,000 annually.

 

POSITION STATUS

 

• This position is not a direct-hire position with Huston-Tillotson University and will be employed by Ala Carte Menu Services, Inc.
• Flexible time; in-person.

 

SETTING

 

Founded in 1875, Huston-Tillotson University is Austin’s first institution of higher education. The University is an independent, liberal arts, church-related, historically black institution located on a 23-acre tree-lined campus near downtown Austin, Texas. The University is affiliated with United Methodist Church, the United Church of Christ, and the United Negro College Fund. Undergraduate, four-year degrees in business, education, the humanities, natural sciences, and social sciences are awarded. Huston-Tillotson University is multi-cultural, multi-ethnic, and multi-faith, and welcomes students of all ages, races, and religions. All faculty are engaged in a range of activities, their primary focus is teaching. The student-teacher ratio is 15 to one, which allows an environment of personalized attention to students.