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Faculty Club Chef de Cuisine

Application Deadline: 03/15/2019

Organization: Brown University

Location: Providence, Rhode Island

Salary: $55K--$65K

Website: Brown.edu

Contact Details:

To Apply: please visit Brown University’s career opportunities website at: https://brown.wd5.myworkdayjobs.com/staff-careers-brown/jobs and reference REQ152895 Complete an application online, attach documents, and submit for immediate consideration. Documents should include cover letter, resume, and the names, phone numbers, and e-mail addresses of three references. Review of applications will continue until the position is filled.

Organization Details

Responsibilities

Brown University Dining Services is seeking a Chef de Cuisine for its Faculty Club operation at the heart of the main campus on College Hill. The Faculty Club is a fine dining establishment that provides service to the Brown University community as well as hosting numerous private parties and special events. This is an exciting opportunity for someone who has the food preparation skills, creativity, and passion for the culinary arts. The successful candidate will be responsible for collaborating with the Dining Services culinary team in producing a fine dining menu that enhances the Faculty Club’s reputation and it ability to consistently meet the standards of excellence.

Primary Responsibilities:

  • Demonstrate culinary flair and creativity in menu development and food production/ presentation.
  • Researches new food trends; continually leads other team members in developing and establishing new food concepts that assure highest food quality, profitability and customer satisfaction.
  • Using computerized systems, develops and assures compliance with all standardized recipes and production methods, integrating HACCP standards.
  • Directly supervises one 5 full time staff, Brown Students, culinary student interns, and other part time culinary staff.
  • Develop and implement sanitation and safety training programs based on RI Food Code, applicable laws, and Professional Standards, assuring adherence to same. Train employees in production techniques that maximize efficiency, minimize waste and meet all standards of quality and food safety.
  • Responsible for food and labor budget of 1M.

Required Qualifications

Qualifications:

  • Degree from an accredited culinary school or program, or equivalent combination of education and experience
  • 3-6 years of experience as a chef/manager in a medium volume operation. Or related experience in fine dining, ala care and/or high end event business preferred
  • High degree of creativity in all food related activities.
  • Display cooking and strong verbal skills a must
  • Extensive culinary expertise including baking and saucier. Knowledge of ethnic foods and general knowledge of various restricted diets a plus
  • Thorough knowledge of catering foods and systems
  • Computer knowledge in menu and recipe management
  • Ability to work a flexible work week

EEO Statement

Brown University is committed to fostering a diverse and inclusive academic global community; as an EEO/AA employer, Brown considers applicants for employment without regard to, and does not discriminate on the basis of, gender, race, protected veteran status, disability, or any other legally protected status.