Chef De Cuisine

Full Time • Princeton, NJ, United States of America

49,571 - 57,107 (Yearly) Added 1 day, 22 hours ago

Summary

LOCATION

Princeton University

QUALIFICATIONS

Culinary degree or equivalent experience, 4-6 years as a chef managing teams, valid driver’s license, knowledge of food safety regulations, flexibility with scheduling, strong organizational and communication skills, and physical capability to meet job demands.

RESPONSIBILITIES

Oversee menu planning and food production, ensure food safety and sanitation standards, lead a team of staff, manage food costs, engage with the community for themed menus, and initiate new recipe concepts based on culinary trends.

INDUSTRY

Higher Education Dining Services

SHORT DESCRIPTION

The Chef de Cuisine will manage food service and production within the Campus Dining Department, ensuring quality and customer satisfaction while promoting sustainability and community engagement.

Overview:

Reporting to the Executive Chef II, The Chef de Cuisine will plan and manage service, food production, preparation, presentation, and financial reporting within the Department of Campus Dining. The position ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in food quality and customer service.

A full job description will be furnished prior to interview.

Responsibilities:

Culinary

Oversees all aspects of planning and managing menus, food production, and service while providing continual positive leadership to motivate and engage the team.
Supports and takes a leadership role within the unit in adhering to the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal local products while paying close attention to up-and-coming food and beverage trends.
Expands menu selections to reflect diversity of customers and staff, creates and implements high end menus for VIP clientele.
Listens to customer suggestions and evaluates customer preferences, making menu adjustments, as necessary.
Initiates and develops new recipe concepts by conducting research on global cooking trends, food marketing, culinary labs and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community.
Tests new products as they come on the market to determine feasibility of service and evaluates new recipes.
Monitors systems for controlling food costs.
Maintains department standards for accuracy of recipes.
Works in collaboration with students, faculty, and staff to plan themed menus and other activities to build community.

Food Safety & Sanitation

Maintains high level of food safety and sanitation standards.
Ensures compliance with all state, local, and university food safety, workplace safety, and HACCP policies and procedures.
Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures and works with EHS to provide training programs.
Monitors maintenance and repair of kitchen equipment.
Assists students and guests with food allergies and special needs.

Team & Training

Hires, onboards and trains production associates, and conducts performance appraisals. Provides guidance and feedback to assigned staff. Supervises bargaining unit employees to ensure compliance with the collective bargaining agreement and adherence to University policies and procedures. Counsels and disciplines employees as required.
Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections of dining facilities.
Directly supervises and trains the production associates in all facets of food preparation by using new cooking techniques and concepts within a team environment.

Qualifications:

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:

Culinary degree from an accredited institution or equivalent work experience.
A minimum of 4-6 years’ experience as a chef or equivalent, managing teams of associates.
Valid Driver’s License and ability to drive university vehicles.
Knowledge of health department rules and regulations including Hazard Analysis and Critical Control Points (HAACP) and Serve Safe.
Flexibility with scheduling. Weekend work and work outside of the unit required.
Must be able to coordinate and delegate tasks to meet deadlines.
Extensive knowledge of culinary techniques: hot, cold and garde manger for all levels of events including high end plate presentation for VIP events.
The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
Reliability and willingness to take initiative.
Excellent interpersonal and communication skills with the ability to interact with co-workers, faculty, staff, and students.
Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines.
Knowledge of computerized food production systems with ability to create recipes, develop menu forecasts, monitor standards, and control costs.
Knowledge and experience with the use and maintenance requirements of kitchen equipment including charbroilers, steam jacket kettles, pressure steamers, ovens, broilers, grills, slicers, choppers, mixers, and various hand tools.
Based on business needs, ability to work flexible schedule, AM, PM, weekends, and/or holidays.
Must be able to function in an essential personnel role, which may include an extended on-campus presence during local, regional, or national emergencies. https://hr.princeton.edu/policies/essential-services-during-emergencies-or-other-conditions

Physical Requirements:

Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
Sit for no more than 2 hours during an 8 hour day;
Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
Possess physical agility, full range of motion, and ability to maintain balance.

PREFERRED KNOWLEDGE, SKILLS & EXPERIENCE:

Knowledge of diverse cuisines.
Experience with computerized ordering systems.
Experience managing staff in a union environment.
Knowledge of Local, State, and Federal Nutritional guidelines

________________________________________

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. KNOW YOUR RIGHTS

Standard Weekly Hours: 36.25 Eligible for Overtime: No Benefits Eligible: Yes Probationary Period: 180 days Essential Services Personnel (see policy for detail): Yes Physical Capacity Exam Required: Yes Valid Driver’s License Required: Yes Experience Level: Associate : #LI-GR1

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