Chef de Cuisine

The Chef de Cuisine oversees and directs all food production activities within a university dining unit, responsible for leading culinary training, developing menus, and coordinating food preparation for daily operations and special events.

Requirements

• An Associate's Degree is required.
• Four years of related experience in commercial hospitality or a similar field, including at least three years of food service experience in a similar role.
• A Certified Food Manager’s Permit from the City of Houston Health Department must be obtained within 30 days of hire, along with City of Houston Food Handlers Certification and ServSafe Allergen Training.

Benefits

• https://knowledgecafe.rice.edu/benefits-overview