Chef Supervisor

Chef Supervisor

The Chef Supervisor leads the daily culinary and kitchen operations of an assigned Campus Dining location, directing food production, recipe execution, and sanitation standards while supervising a team of union, student, and part-time kitchen employees. Working in partnership with campus dining leadership, the Chef Supervisor hires, trains, schedules, and evaluates kitchen staff; plans and executes menus; and manages food cost, inventory, and quality standards across the unit.

Education and Experience: Associate degree in Culinary Arts, Hospitality, or Restaurant Management and/or a combination of supervisory and professional culinary/kitchen experience equal to 5 years or more.

Skills and Knowledge: Excellent leadership and communication skills, both written and oral, with the ability to actively listen and navigate difficult conversations skillfully. Strong culinary skills, including knife handling, food preparation techniques, recipe standardization, and menu execution; ServSafe Food Protection Manager certification required (or ability to obtain within 90 days of hire). Well-developed analytical and organizational skills, with the ability to make sound, timely decisions in a fast-paced kitchen environment. Must be able to support all kitchen areas of Campus Dining, including flexible/rotating work shift times.

Responsibilities: Kitchen Operations & Culinary Standards: Direct daily culinary and kitchen operations for the assigned Campus Dining location. Ensure food is prepared according to standardized recipes, portioning, and plating standards, and that sanitation, food safety, and brand standards are consistently upheld. Maintain continuous, visible presence in the kitchen to support staff and reinforce quality and customer service standards. Inventory, Purchasing & Food Cost Control: Maintain proper inventory of food products and usage levels to support safe, efficient kitchen operations. Order and store food and supplies based on planned menus and recipes, forecasting needs and processing invoices and direct purchases. Track unit data metrics; including patron counts, labor, and food cost to control expenses and support department budget goals. Adjust menu cycles as needed to ensure variety and freshness that meet customer satisfaction demands. Works with procurement to ensure the highest quality of contracted products are maintained. Communicates purveyor issues to regional procurement. Training & Menu Development: Plan menus and production schedules in coordination with the Executive Chef. Conduct employee training on culinary techniques, recipe execution, and food safety. Research, test, and help standardize recipes, and participate in menu tastings and culinary planning initiatives. Continuous training of all kitchen personnel in food preparation, operation of equipment and utensils, and cooking methods. This training is based on local health department sanitation, safety, HACCP, and recipe standards. Customer Service & Issue Resolution: Monitor customer feedback and satisfaction within the unit. Investigate and resolve food quality, service, or product concerns, escalating and coordinating with campus partners as needed to bring issues to full resolution. Establishes and maintains cleaning schedules of equipment and work areas. Ensures that all personnel follow and completes all maintenance and cleaning responsibilities. Other Duties as Assigned: Support other Campus Dining kitchens and/or the Catering Services Department at events as needed. Work cooperatively with others to achieve department and University-wide objectives.

Physical Requirements: Prolonged walking and standing. Frequent pushing, twisting; occasional stooping and reaching overhead. Some kneeling, crouching, and stair climbing. Lifting and carrying 50 pounds. Exposure to heat, sharp tools, and commercial kitchen equipment.

Application Instructions: In addition to completing an online application, please attach a resume and cover letter.