Commissary Chef

Job Description

POSITION SUMMARY:

The Commissary Chef is a key member of the University’s culinary and production leadership team. Under the direction of the Executive Chef, the Commissary Chef oversees centralized food production, including high-volume batch cooking, product consistency, packaging, distribution, and adherence to safety and sanitation standards. This role supports all dining platforms across campus, ensuring quality, efficiency, and scalability of commissary operations.

Acts as the central liaison between commissary operations and key stakeholders, ensuring needs are aligned and clearly translated into actionable plans. Delivers timely, consistent communication to support efficient execution across all teams.

WORKING CONDITIONS/PHYSICAL EFFORT:

This position is designated as essential personnel and, during inclement weather and emergencies, is required to be available to the University as needed.

This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often hot, humid, or cold. Must be able to use and operate typical kitchen tools and equipment safely. Must be able to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS:

• Advanced knowledge of culinary techniques and practices.
• Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning. Expertise in high-volume batch cooking and centralized production
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Basic knowledge of computers and the ability to learn new software.
• Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.
• Ability to provide a high level of customer service.
• Knowledge of HACCP and food safety standards.
• Strong communication and leadership skills.
• Financial understanding of food cost and labor.
• Ability to monitor and maintain quality control standards.
• Valid driver’s license required with good 3 year driving record.

EDUCATION & EXPERIENCE: 

• High school diploma or GED.
• Associate degree in culinary arts and 3 years’ experience in high-volume corporate, hotel, restaurant, or college food service, or high school diploma and 5 years’ experience in the same.
• Supervisory experience preferred.
• Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)

SALARY STRUCTURE:

Pay Grade 5 Non- Exempt ($21.09/hr. - $27.95/hr.)

WORK HOURS:

Full Time

Sunday - Saturday, Hours Vary depending on catering/commissary schedule