Recipe Development Chef Jobs (NOW HIRING)

Duties/Responsibilities

Food Preparation & Culinary Production (35%)

• Prepare, cook, and present hot and cold food offerings according to standardized recipes and cycle menus

• Ensure daily menu production meets established culinary quality, presentation, and consistency standards

• Operate a variety of commercial kitchen equipment as assigned

• Support menu planning and recipe development in collaboration with the Executive Chef

• Utilize advanced cooking techniques including roasting, braising, sauteing, and related culinary methods

Kitchen Operations & Quality Control (25%)

• Oversee assigned stations and daily kitchen operations to ensure efficient production flow

• Monitor food quality, presentation, temperature, and sanitation standards throughout production and service

• Maintain records including temperatures, food waste, food returned, and discarded products as required

• Identify and communicate operational concerns, customer feedback, and equipment issues to supervisors

• Assist in resolving operational challenges while maintaining professional standards and service excellence

Supervision, Training & Team Leadership (20%)

• Participate in onboarding, orientation, and training of team members and student employees

• Supervise and direct utility staff and culinary team members in maintaining operational and sanitation standards

• Provide ongoing coaching, support, and development to culinary staff and student employees

• Address employee performance and conduct concerns in collaboration with leadership

• Participate in performance evaluations and annual review processes

• Promote a respectful, inclusive, and collaborative work environment aligned with the UNH Hospitality Handbook

Sanitation, Safety & Compliance (10%)

• Maintain cleanliness and sanitation of kitchen facilities, equipment, and assigned work areas

• Ensure compliance with state and local health codes, food safety regulations, and Hospitality Services standards

• Identify, report, and correct sub-standard sanitation and safety practices

• Wear and utilize required personal protective equipment (PPE) as necessary

Flexibility, Support & Additional Duties (10%)

• Maintain flexibility to support changing operational needs, including adjustments to work areas, schedules, or assignments

• Support operations during nights, weekends, emergencies, and high-volume service periods

• Assist with maintaining a high level of guest service during operational changes or staffing needs

• Work respectfully and professionally with co-workers, supervisors, and student employees

• Perform other duties as assigned

Requirements

Minimum Acceptable Education & Experience:

• Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment

• Previous supervisory or team leadership experience required

• Equivalent combination of education and experience may be considered

Required Licenses & Certifications:

• ServSafe Certification (or ability to obtain within required timeframe)

Knowledge, Skills & Abilities:

• Strong knowledge of food preparation techniques, culinary production, sanitation, and food safety standards

• Proficiency in a variety of cooking methods including roasting, braising, sauteing, and related techniques

• Ability to supervise, train, and develop staff and student employees

• Strong leadership, communication, and interpersonal skills

• Ability to multitask and self-prioritize in a fast-paced environment

• Strong problem-solving and operational decision-making skills

• Ability to maintain high standards of product quality and guest service

• Ability to work respectfully with diverse teams and foster a positive workplace culture

• Knowledge of commercial kitchen equipment and operations

• Ability to work flexible schedules including nights and weekends

Other Requirements:

• Ability to perform physical tasks including lifting, pushing, pulling, bending, and twisting (up to 50 lbs)

• Ability to stand for extended periods and work in a commercial kitchen environment

• Willingness to wear and use required personal protective equipment (PPE)

• Ability to adapt to changing operational needs, schedules, and assignments

• Willingness to temporarily alter schedule to support operational and guest service needs

Preferred Qualifications:

• Current ServSafe Certification

• Additional experience in high-volume or institutional dining operations

• Demonstrated experience in menu planning and recipe development

• Experience supervising culinary teams in a commercial or institutional kitchen

• Strong knowledge of production management, food cost awareness, and kitchen workflow optimization

• Experience training or mentoring entry-level culinary staff and student employees

Applicant Instructions:

Applicants should be prepared to upload the following documents when applying online within the My Experience: Resume/CV section of the application: (Maximum of 5 Documents)

• Resume/CV

• Cover Letter

• Contact Information for 3 Professional References

Applications that are missing any of the required items may not move forward for consideration. Additional uploaded documents not requested in the position announcement will not be reviewed.