Create Alert
Apply now »
Requisition ID:  115656

Chef de Cuisine

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.


Minimum Qualifications
  • 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.


Preferred Qualifications
  • 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 

 

 

Total Rewards
The referenced base salary range represents the low and high end of Johns Hopkins University’s salary range for this position. Not all candidates will be eligible for the upper end of the salary range. Exact salary will ultimately depend on multiple factors, which may include the successful candidate's geographic location, skills, work experience, market conditions, education/training and other qualifications. Johns Hopkins offers a total rewards package that supports our employees' health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/.

Education and Experience Equivalency
Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines: JHU Equivalency Formula: 30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. Additional related experience may substitute for required education on the same basis. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job.

Applicants Completing Studies
Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date.

Background Checks
The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate's conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function.

Diversity and Inclusion
The Johns Hopkins University values diversity, equity and inclusion and advances these through our key strategic framework, the JHU Roadmap on Diversity and Inclusion.

Equal Opportunity Employer
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

EEO is the Law
https://www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf

Accommodation Information
If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the Talent Acquisition Office at jhurecruitment@jhu.edu. For TTY users, call via Maryland Relay or dial 711. For more information about workplace accommodations or accessibility at Johns Hopkins University, please visit https://accessibility.jhu.edu/.

Vaccine Requirements
Johns Hopkins University strongly encourages, but no longer requires, at least one dose of the COVID-19 vaccine. The COVID-19 vaccine does not apply to positions located in the State of Florida. We still require all faculty, staff, and students to receive the seasonal flu vaccine. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. This change does not apply to the School of Medicine (SOM). SOM hires must be fully vaccinated with an FDA COVID-19 vaccination and provide proof of vaccination status. For additional information, applicants for SOM positions should visit https://www.hopkinsmedicine.org/coronavirus/covid-19-vaccine/ and all other JHU applicants should visit https://covidinfo.jhu.edu/health-safety/covid-vaccination-information/.

The following additional provisions may apply, depending upon campus. Your recruiter will advise accordingly.
The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.
Homewood Campus

Apply now »