We are seeking a Chef de Cuisine who will provide expertise, management, and oversight of all day-to-day culinary operations. Responsibilities include overseeing daily dining menus, dietary needs, training programs, food safety, food production and presentation, inventory management, and cost control, as well as adherence to local, state, and national food sanitation regulations and proper use of necessary kitchen equipment.

The Chef de Cuisine will collaborate with the Campus Executive Chef and Recipe Development Chef to evaluate, develop, and implement culinary standards and procedures to execute residential dining locations to the highest standards.

Specific Duties & Responsibilities

• Maintains and upholds food safety standards in all locations in partnership with the Safety & Sanitation Manager through monthly location audits and enforcing adherence to safety standards in locations.
• Leads the team to culinary and service excellence through developing and maintaining standards via comprehensive training and support of the Sous Chefs, Production Chefs, supervisory team, and hourly team members.
• Manages and ensures outcomes of daily quality, consistency, and adherence to culinary standards.
• Responsible for meeting budgetary requirements for food costs in locations.
• Manages food costs through menu planning, pre-cost, and post-cost analysis, leading and implementing protocols and effective management strategies to meet expectations.
• Manages a culinary supervisory team of approximately 20 employees and reports to the Campus Executive Chef.
• Manages inventory process, completion, and outcomes.
• Manages menu creation, adherence, forecasting, accurate production, and post-production data collection.
• Implements training programs, manages kitchen personnel, and supervises/coordinates all related culinary activities.
• Manages the execution of daily food production and preparation for assigned locations.
• Estimates food consumption through menu forecasting selects recipes, leads menu development, executes production recipes to ensure consistent quality, and establishes presentation techniques and quality standards.
• Works with the management team to support and manage production and ordering systems for the locations.
• Develops, reviews, and field-tests recipes for use in menu development through partnership with the Recipe Development Chef.
• Supports major events on campus and as needed by catering, residential, or retail teams.
• Ensures culinary equipment is properly operated and maintained.
• Assists in supervising kitchen personnel, overseeing hiring, performance management, annual reviews, and initiating employee status changes.
• Ensures daily compliance with sanitation and safety requirements to maintain a safe and sanitary work environment.
• Ensures labeling requirements are met, and compliance with allergen containment procedures is upheld.
• Collaborates with the Directory of Culinary Innovation and Campus Executive Chef on culinary enhancements using trends throughout college and university dining programs to meet and anticipate the needs of Hopkins Dining guests, students, faculty, staff, and the community.
• Serves as the food management leader on campus through evaluating, monitoring, and providing leadership to align best practices in food management across campus outlets.
• Reviews and monitors location-level procurement to ensure proper alignment with organizational financial expectations is achieved.

Leadership and Internal Relationship Building

• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the locations.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Displays a positive attitude towards team members, students, faculty, staff, and the community.
• Mentors the culinary team to develop their skills and leadership abilities.
• Exhibits a dynamic personality with the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.
• Demonstrates the ability to lead staff and management in adhering to standards while being judicious and fair.

• Associate Degree or an equivalency defined as ACF CEC credentials; minimum of 3 years of progressive culinary supervisory experience.
• Knowledge of food hygiene regulations (HACCP and knowledge of food allergies, intolerances, and special dietary needs.
• Obtain SERV Safe Manager Certification and Allertrain Certification within 60 days of hire.

• Bachelor’s Degree preferred.
• Equivalency of 6 years of industry experience.
• American Culinary Federation CSC/CEC/CCC preferred.
• Prior experience in higher education foodservice.
• Familiarity with board plan operations and menu cycles.
• Familiarity with retail food operations.
• Culinary and food safety certification(s).
• Experience with food management systems.
• Strong interpersonal skills to build solid working relationships internally and externally.
• ServSafe Certified or must be able to obtain certification within 60 days of hire.
• Familiarity with a unionized work environment.

Classified Title: Executive Sous Chef 
Job Posting Title (Working Title): Chef de Cuisine   
Role/Level/Range: ACRP/04/MD  
Starting Salary Range: $55,800 - $97,600 Annually (Commensurate with experience) 
Employee group: Full Time 
Schedule: Varies as needed; 5 days per week 
Exempt Status: Exempt 
Location: Homewood Campus 
Department name: Hopkins Dining  
Personnel area: University Student Services