Chef

POSITION SUMMARY A Chef in University Dining Services is responsible for leading and supervising food production, ensuring quality and timely service, training staff, and managing inventory and costs within a university dining hall. The role involves creating menus, managing food preparation, and maintaining a safe and hygienic kitchen environment. TASKS & RESPONSIBILITIES Oversee food production, ensuring quality, presentation, and timely delivery of meals for daily operations, special events, and summer schedules. Develop and implement menus that meet operational needs, dietary requirements, and customer preferences. Manage food production sheets, inventory levels, and procurement needs. Supervise, train, schedule, and evaluate kitchen staff, including student employees. Ensure compliance with all food safety regulations, sanitation standards, and health codes. Maintain a clean, organized, and safe kitchen environment. Monitor food quality, equipment condition, and work areas to ensure established standards are met. Control food, labor, and operational costs while maintaining service quality and budget compliance. Investigate and resolve issues related to food production, supplies, staffing, and equipment. Execute culinary services for special events, catering functions, and other unique assignments as required. Provide ongoing coaching and training on food preparation, food safety, sanitation, and customer service practices. Collaborate with dining services staff, managers, and other chefs to ensure efficient and effective operations. Perform other duties and responsibilities as assigned by management. High school diploma and or culinary degree if feasible On the job experience 3-5 years or more. Safe -Serve Certificate Cooking for 300-400 guest per meal experience. KNOWLEDGE, SKILLS, & ABILITIES Thorough knowledge of food preparation techniques, culinary procedures, and kitchen operations. Knowledge of food safety regulations, sanitation standards, and HACCP principles. Ability to lead, supervise, train, and motivate kitchen staff. Ability to plan, organize, and prioritize multiple assignments in a fast-paced environment. Strong problem-solving and decision-making skills. Ability to manage food and labor costs while maintaining quality standards. Knowledge of inventory control and food production systems. Strong interpersonal, communication, and customer service skills. Ability to work evenings, weekends, holidays, and special events as needed. SUPERVISION This position reports to the Director of Operations. SALARY RANGE $60,000 - $70,000 annually. POSITION STATUS This position is not a direct-hire position with Huston-Tillotson University and will be employed by Ala Carte Menu Services, Inc. Flexible time; in-person. SETTING Founded in 1875, Huston-Tillotson University is Austin\'s first institution of higher education. The University is an independent, liberal arts, church-related, historically black institution located on a 23-acre tree-lined campus near downtown Austin, Texas. The University is affiliated with United Methodist Church, the United Church of Christ, and the United Negro College Fund. Undergraduate, four-year degrees in business, education, the humanities, natural sciences, and social sciences are awarded. Huston-Tillotson University is multi-cultural, multi-ethnic, and multi-faith, and welcomes students of all ages, races, and religions. All faculty are engaged in a range of activities, their primary focus is teaching. The student-teacher ratio is 15 to one, which allows an environment of personalized attention to students.