Chef DE Cuisine

Between $25k and

$50k

Per Year

DOE (Depends on Experience)

Position range in Brazos County $27k - $54k Per Year

CHEF DE CUISINE

Compass Group USA INC

Occupation: Chefs and Head Cooks

Location: College Station, TX - 77843

Positions available: 1

Job #: 16894815

Source: WorkInTexas

Posted: 7/18/2025

Updated: 7/21/2025

Expires: 8/17/2025

Web Site: WorkInTexas

Onsite / Remote: Work onsite all of the time

Job Type: Regular, Full Time (30 Hours or More), Permanent Employment

Agency Job ID: 1440201

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Job Requirements and Properties

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Work Onsite

Full Time

Education

Associate's Degree

Experience

12 Month(s)

Schedule

Full Time

Job Type

Regular

Duration

Permanent Employment

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Chartwells Higher Ed is hiring a CHEF DE CUISINE on our food service leadership team at Texas A&M!

Key Responsibilities:

Successful culinary production operation under the direction of the Executive Chef

Opportunity to serve as the department head for culinary operations in the absences of Executive Chef

Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing

Plans regular and modified menus according to established guidelines

Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality

Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standard

Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned

Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such product

Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audit

Follows facility, department, and Company safety policies and procedures to include occurrence reporting

Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications:

Preferred Qualifications:

A.O.S. Degree in Culinary Arts or culinary certificate and three to five years of culinary experience preferred

Minimum of two to five years of culinary/kitchen management experience, depending upon formal degree or training

Catering experience

Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Batch cooking or high volume cooking experience preferred

Experience with food production for large catering or banquet functions

ServSafe Certified

High volume, complex foodservice operations experience - highly desirable

Institutional and batch cooking experiences

Hands-on chef experience a must

Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation

Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

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