Chef de Cuisine

Chef De Cuisine

The Chef de Cuisine is responsible for the daily culinary operations across assigned Rice Hospitality venues, including retail locations, residential dining program, and campus-wide catering services. This role provides hands-on leadership in food production, quality control, and team development while ensuring consistency, efficiency, and adherence to Rice Hospitality standards.

The Chef de Cuisine works closely with the Executive Chef and culinary leadership team to execute menus, support events, and drive operational performance across multiple service platforms.

The ideal candidate is a hands-on culinary leader who thrives in a fast-paced, multi-unit environment. They are highly organized, solutions-oriented, and capable of balancing production with complex residential dining execution. This individual leads by example, develops their team, and consistently delivers high-quality food and service aligned with Rice Hospitality standards. Experience in university or large-scale food service operations, as well as proficiency in inventory management software and culinary software for recipe management and control, is essential.

The candidate should have proven abilities in maintaining high standards of cleanliness, safety, and sanitation. Strong attention to detail, excellent organizational and culinary skills (including knife and tasting abilities), and the ability to judge flavor balance are essential. The ability to multitask, make quick decisions, and motivate staff to work efficiently in a fast-paced environment is crucial. Additionally, the candidate must be able to document HACCP log sheets and read and understand standard recipes and production sheets.

Must be available to work a flexible schedule, including weekends and holidays

• Must be available to work any shift required based on operational needs

Must be able to lift and carry up to 50 pounds several times daily

• Requires standing or walking up to eight hours per day
• Must be able to bend, crouch, kneel, lift, reach, climb, balance, and perform repetitive motions
• Must be able to detect scents and discern flavors accurately

Primarily indoor environments, including kitchens, service areas, and residential dining facilities

• Exposure to temperature variations in nonclimate-controlled spaces
• Exposure to cleaning agents, chemicals, wet floors, and elevated work areas

This position is designated as essential. During campus emergencies, the Chef de Cuisine is expected to report to campus and provide critical dining services under the direction of the Crisis Management Team.

Proposed Hiring Range: $63,100 minimum, with hiring salary commensurate with experience and qualifications

*Exempt (salaried) positions under FLSA are not eligible for overtime.

• Associate's degree required
• Three or more (3+) years of related experience in commercial hospitality or food service operations, which includes three years in a leadership or supervisory kitchen role
• Certified Food Manager's Permit (City of Houston) required within 30 days of hire
• City of Houston Food Handlers Certification and ServSafe Allergen Training required

• Strong working knowledge of food safety, sanitation, and HACCP principles
• Demonstrated ability to maintain high standards of cleanliness and organization
• Advanced culinary skills, including knife work, seasoning, tasting, and flavor evaluation
• Excellent attention to detail and commitment to consistency
• Ability to multitask, prioritize, and make sound decisions under pressure
• Strong verbal communication and interpersonal skills
• Proven ability to motivate, train, and lead teams effectively
• Ability to read, interpret, and execute standardized recipes and production sheets
• Proven ability to execute high-volume production while maintaining quality standards
• Solid understanding of food cost control, inventory management, and kitchen operations
• Flexibility to work evenings, weekends, and varied schedules

Culinary Operations

• Oversee daily food production, ensuring quality, consistency, and presentation standards
• Execute menus across retail and residential operations (depending on assignment), maintaining brand and concept integrity
• Monitor food safety, sanitation, and compliance with all health regulations
• Manage ordering, inventory, and product utilization to control food cost and minimize waste
• Ensure proper kitchen organization, cleanliness, and readiness for service

Leadership & Team Development

• Supervise, train, and develop culinary staff including lead cooks and cooks
• Provide clear direction and maintain accountability for performance and standards
• Conduct performance evaluations and provide clear, actionable feedback
• Assist with scheduling and labor planning to support operational efficiency
• Ensure adherence to recipes, portion standards, and quality expectations
• Maintain production timelines and service readiness across all meal periods
• Support hiring, onboarding, and ongoing training initiatives
• Foster a positive, professional, and team-oriented kitchen culture

Menu & Recipe Management

• Develop, standardize, and maintain recipes and production documentation
• Ensure menu items are executed consistently across all services

Special Events & Catering (Depending on Assignment)

• Plan, organize, and oversee food preparation and execution for special events and catering
• Coordinate staffing, production flow, and logistics

Additional Responsibilities

• Open and secure kitchen facilities as required
• Receive and verify deliveries
• Address and resolve operational or food quality issues promptly
• Support continuous improvement initiatives within kitchen operations