Manager, Chef de Cuisine
Core
Oversees day-to-day kitchen operations, manages culinary staff, and ensures high-quality food production for university dining.
Role type
Manager, Chef de Cuisine
Builds
University dining program meals and services
Domain
Higher Education Hospitality
Required skills
Kitchen operations management, team leadership, food safety compliance, menu planning, budget management, inventory control, staff scheduling, quality control
Preferred skills
Culinary innovation, industry trend awareness, continuing education
Technologies
Kitchen equipment, food safety systems
Responsibilities
Supervise kitchen staff and ensure efficient operations, manage food production and quality control, plan menus and special events, control food and labor budgets, ensure food safety and sanitation compliance, coordinate with other dining departments
Seniority
Manager, hands-on leadership
