Dedicated and experienced Executive Chef to spearhead our American Culinary Federation (ACF) Certification Program. The ACF Evaluator and Executive Chef will play a pivotal role in training and certifying chefs, ensuring they meet the rigorous standards set forth by the ACF. Leadership will not only elevate our culinary team but also contribute to the growth and development of chefs across our organization.
Ideal Candidate Statement:
The ideal candidate has experience working in a team environment. This person should be comfortable working in a fast-paced environment managing multiple tasks.
Workplace Requirements
Work Schedule: Weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required.
Must be able to lift and carry up to 50 pounds several times each day. Requires walking or standing up to eight hours per day. Other physical requirements of the job include the ability to bend/crouch/or kneel, lift, see, reach, climb, and balance. Must be able to detect scents and discern flavors.
Work environment: Primarily an indoor work environment in a variety of university settings, which may include offices, food serveries, and residential facilities. May be exposed to temperature extremes in facilities that are not climate controlled.
Work hazards include exposure to toxic and caustic chemicals. Some work may occur at heightened elevations on ladders or scaffolding, or in wet areas .
This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.
Annual Hiring Range: $83400+ contingent upon qualifications and experience..
Minimum Requirements:
ACF Certified Certification Evaluator: Must hold current certification as a ACF Evaluator from the American Culinary Federation.
ACF Certified Executive Chef (CEC): Must hold current certification as a Certified Executive Chef (CEC) from the American Culinary Federation.
Experience: 10 years as a an ACF Certified Executive Chef (CEC)
Training Experience: Proven experience in culinary training and education, with a track record of developing successful training programs and preparing chefs for certification exams.
Leadership Skills: Strong leadership and management skills, with the ability to inspire, motivate, and mentor chefs at all levels of experience.
Communication Skills: Excellent verbal and written communication skills, with the ability to effectively convey complex culinary concepts and techniques.
Attention to Detail: Meticulous attention to detail and a commitment to upholding the highest standards of quality, professionalism, and integrity.
Collaboration: Ability to collaborate effectively with cross-functional teams, including culinary, HR, and senior management, to achieve program goals and objectives.
Flexibility: Willingness to adapt to changing priorities and work schedules, including evenings, weekends, and travel as required.
Essential Functions
Experience in culinary training and education, with a track record of developing successful training programs and preparing chefs for certification exams.
Plans and prepares a wide variety of foods, directs the preparation of the foods in a servery
Supervises a managing chef, sous chefs, pastry chef and approximately 25 production staff; participates in meetings with cooks, management team and storeroom clerk
Handles all aspects of culinary staff management including: interviews, orientations, oversees training of new staff and cross-training of existing staff, conducts annual employee performance evaluations, plans and schedules production and labor
Maintains unit in full compliance with City Health Code, guides cooking staff in the proper methods of sanitation and safety providing staff health code training
Directs and guides all cooking staff in the proper methods of food preparation, cooking, portion control and sanitation
Create recipes, menus and upgrades menu files
Manages inventory rotation and utilization of products
Manages assigned budget within given guidelines
Completes monthly food and supply inventories, orders food and beverage products, makes suggestions for menu pricing, recommends and implements cost saving measures
Serves as a representative of the University, displaying courtesy, tact, consideration and discretion in all interactions with other members of the Rice community and the public
Performs all other duties as assigned
Preferences
Bachelor's degree from a recognized culinary school
Certification as a ACF Evaluator from the American Culinary Federation
Ten or more years of experience in a culinary environment
Five years of full-time work experience as an executive chef encompassing all types of food preparation techniques preferably in a large, high volume commercial restaurant, hotel or institution of higher education
Experience working with catering and baking operations
Knowledge of food service computer applications
Certified Chef de Cuisine® (CCC®) or Certified Executive Chef® (CEC®) by the ACF
Rice University HR | Benefits: https://knowledgecafe.rice.edu/benefits
Rice Mission and Values: Mission and Values | Rice University
Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.
