Chef de Cuisine

Caltech Dining Services Chef De Cuisine

Looking for a non-stop and exciting place to work? Caltech is a world-renowned science and engineering institute harboring some of the world's brightest minds. Our Caltech Dining Services Department (CDS) is in search of hiring and cultivating equally talented individuals who are positive, enthusiastic, and passionate about what they do. We are fast-paced, creative, hands on, and round-the-clock. If you have a great team work ethic, positive attitude, and are indispensably flexible and quick to adapt to an always changing environment, join us and be a part of this leading edge & innovative community. Our mission is to provide great food, service, and experience for our students and community.

CDS operates five dining units (Browne Dining Hall, Red Door Marketplace, Broad Caf, Avery Kitchen, and Catering Services) for our campus community. We serve over 950 students, 7 days a week, through our Board Program and maintain a burgeoning Catering Department.

Job Summary

The Chef de Cuisine directs and supervises all Sous Chefs & Cooks in kitchen production for our campus' food & beverage needs. They will lead a team of Sous Chefs and must have demonstratable culinary management experience, and experience in coordinating multiple production areas efficiently and successfully. The Chef de Cuisine will work as a team member when building, creating, and implementing new menus and menu concepts. Menus will be based on sales, feedback, trends, seasons, and the unexpected. The Chef de Cuisine directly manages three sous chefs to ensure production quality and quantity. Expected to participate in creation of staff improvement plan with the General Manager and be the primary executor of the plan by demonstrating skills to staff, ensuring proper training throughout the kitchen, and supporting staff through the learning process. The Chef de Cuisine. Responsible for supervising staff in set up, production of food, food standards (flavor and presentation) and sanitation of cooking areas. Responsible for managing production amount, ordering food, supervising staff and managing waste. Ensure staff cleans stations at end of shift. Responsible for all functions of kitchen.

This is an Essential Reporting position. In the event of an emergency on campus, an employee designated as essential reporting has essential job skills that are needed for response and recovery and is expected to report to Campus as soon as possible.

Essential Job Duties

• Comfortable with all cooking techniques and able to perform them in high pressure situations.
• Works closely with Sous Chefs of all units, coordinating menus, purchasing, distribution of labor, and inventory usage.
• Strong understanding of various dietary restrictions, including food allergies, intolerances and special diets.
• Will be the primary chef at VIP catering events.
• Interact with VIP customers and represent Caltech Dining in a positive manner.
• Knowledgeable about ingredient substitutions to accommodate dietary needs.
• Experience in creating allergen-friendly menus and adapting recipes to meet specific dietary requirements.
• Familiarity with food safety practices and cross-contamination prevention in relation to dietary restrictions.
• Assist in initial staff evaluations and coordinate and consult with leadership on staff improvement plans.
• Conduct daily staff evaluations; performance will be evaluated on staff improvement.
• Work closely with the leadership to establish and implement standards, team work, team training, processes and practices where efficiency, quality, performance and cost savings can be improved.
• Cultivate a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions.
• Cultivate a positive relationship with the students, engage with and utilize student feedback.
• Ensure compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (ServSafe) and safety to ensure the highest standards for food and beverage service.
• As a senior culinary employee, input is expected on menu direction, customer needs, operational performance, and new programs/services.
• Responsible for maintaining CDS standards and managing staff to uphold those standards.
• Other duties as assigned.

Basic Qualifications

• 5+ years of culinary experience.
• Demonstrated leadership ability.
• Demonstrated team building ability.
• Full knowledge of sanitation standards, food borne diseases, and food-borne illness and safety standards.
• Must be Servsafe certified or have the ability to obtain one.
• Ability to provide on-the-job training in food preparation to lower-level employees.
• Physical ability to stand for long periods.
• Ability to lift 50 lbs. of food products, kitchen equipment, and dining furniture on a regular basis.
• Minimum 5 years in high volume restaurant or similar setting i.e. catering, banquets, etc.
• Minimum 3 years on the job management experience.
• Experience cooking various cuisines including: American, Latin, Italian, Asian, Breakfast, Vegan, Gluten Free, etc.

Preferred Qualifications

• Has or will obtain ACF Chef de Cuisine certification.
• Working knowledge of menu writing, ordering, labor and cost controls.

Required Documents

• Resume