About Rice: 

Boasting a 300-acre tree-lined campus in Houston, Texas, Rice University is ranked among the nation’s top 20 universities by U.S. News & World Report. Rice has a 6-to-1 undergraduate student-to-faculty ratio and a residential college system, which supports students intellectually, emotionally, and culturally through social events, intramural sports, student plays, lecture series, courses, and student government. Developing close-knit, diverse college communities is a strong campus tradition, which is why Rice is highly ranked for best quality of life and best value among private universities.  

Rice is also a wonderful place to work. Rice faculty, staff, and students share values that are essential to our success as a healthy community. Those values guide our decisions and behaviors and shape Rice’s culture. They come through in the way we treat each other and the welcome we extend to our visitors. These values can be recalled simply by our name — RICE — Responsibility, Integrity, Community, and Excellence. 

Position Summary:

The Chef de Cuisine/Mashgiach oversees food production in a university dining unit, ensuring adherence to both culinary standards and kosher dietary laws. This role involves training food service staff in recipe and menu development, coordinating food preparation and special events, and maintaining high standards for food appearance, sanitation, and safety. The Chef de Cuisine/Mashgiach is also responsible for developing menus, standardizing recipes, and managing product specifications. A key aspect of the position is ensuring compliance with kosher requirements, including hands-on cooking, serving, and maintaining proper separation of meat, dairy, and parve products. A Mashgiach is responsible for supervising and ensuring the kashrut (kosher status) of food services within a college or university setting. This role involves overseeing food preparation, hands on cooking, and serving in campus dining facilities to ensure all practices comply with Jewish dietary laws. The Mashgiach/Kosher Chef de Cuisine  position is managed in collaboration with Rabbi Shmuli Slonim, the overseeing authority for kosher compliance at Rice University, ensuring all kosher standards are met in accordance with institutional and religious guidelines.

Ideal Candidate Statement: 

The ideal candidate has at least three years of experience in a commercial kitchen, preferably in a kosher-certified environment, and demonstrates strong teamwork skills. They should be comfortable managing multiple tasks in a fast-paced setting, with a focus on maintaining high standards of sanitation and organization. Additionally, the candidate should have experience working in collaborative team environments and possess excellent multitasking abilities essential for kitchen operations.

This position is exclusively on-site, necessitating all duties to be performed in-person. Per Rice policy 440, work arrangements may be subject to change.

Workplace Requirements:

Work Schedule: Weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required.

Must be able to lift and carry up to 50 pounds several times each day. Requires walking or standing up to eight hours per day. Other physical requirements of the job include the ability to bend/crouch/or kneel, lift, see, reach, climb, and balance. Must be able to detect scents and discern flavors.

Work environment: Primarily an indoor work environment in a variety of university settings, which may include offices, food serveries, and residential facilities. May be exposed to temperature extremes in facilities that are not climate controlled.

Work hazards include exposure to toxic and caustic chemicals.  Some work may occur at heightened elevations on ladders or scaffolding, or in wet areas.

This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.

Proposed Hiring Range: $63,100 minimum, with hiring salary commensurate with experience and qualifications

*Exempt (salaried) positions under FLSA are not eligible for overtime.

Minimum Requirements:

An Associate's Degree Advanced religious education or certification in kosher supervision preferred.  Three or more (3+) years of related experience in commercial hospitality or a similar field, including food service experience in a similar role, preferably within a kosher-certified establishment.  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.

The candidate should have a thorough understanding of Jewish dietary laws and kosher certification processes, along with proven abilities in maintaining high standards of cleanliness, safety, and sanitation. Strong attention to detail, excellent organizational and culinary skills (including knife and tasting abilities), and the ability to judge flavor balance are essential. The ability to multitask, make quick decisions, and motivate staff to work efficiently in a fast-paced environment is crucial. Additionally, the candidate must be able to document HACCP log sheets and read and understand standard recipes and production sheets.

Skills: 

Excellent attention to detail Strong organizational skills Effective communication and interpersonal abilities.  Problem-solving skills  Ability to work independently and as part of a team Experience working in a fast-paced, professional kitchen environment. 

Essential Functions:

Food Production Supervision: Oversee food production and preparation, ensuring high-quality food presentation and compliance with department standards. Kashrut Supervision: Ensure compliance with kosher laws during food preparation, hands-on cooking, and serving. Monitor separation of meat, dairy, and parve products and maintain proper use of kosher utensils and equipment. Culinary Training: Train food service staff on food preparation techniques, appearance, portion control, and kosher laws. Conduct hands-on culinary education. Menu Development: Develop and standardize recipes, create menu files, and update as needed to maintain product consistency and quality. Special Functions Coordination: Organize and oversee food preparation, delivery, and setup for special catering functions. Budget Management: Assist with budgetary objectives related to food, labor, and supply costs. Contribute to product rotation and inventory management. Sanitation and Safety: Maintain full compliance with the City Health Code and HACCP standards. Guide kitchen staff in proper sanitation and food safety practices. Staff Leadership: Motivate staff to maintain high morale and productivity. Conduct performance reviews and assist with scheduling and labor planning. Kosher Ingredient Verification: Inspect ingredients and ensure all meet kosher standards. Handle special kosher processes such as cleaning and checking produce and re-koshering items when needed. Documentation: Maintain HACCP logs, kosher certifications, and other required documentation. Crisis Management: Provide essential services during campus emergencies, working under the direction of the Crisis Management Team.

Additional Functions

Supervision: Oversee kitchen staff, including Cook I, II, and III positions and Sous Chefs. Assist the executive chef with performance appraisals. Ordering and Inventory: Manage weekly supply ordering and inventory control. Training & Education: Educate kitchen staff on kosher laws and food handling procedures. Problem Resolution: Address and resolve any issues related to food preparation, kosher standards, or sanitation. Kitchen Management: Unlock kitchens in the morning and ensure they are secured in the evening. Receive and verify daily deliveries, especially kosher meat. Monitors the proper distinction between meat and parve foods and implements during cooking, storing, and labeling

Preferences:

Bachelor's degree from a recognized culinary school and possess relevant certifications such as Certified Sous Chef (CSC) and Certified Executive Chef (CEC) from the American Culinary Federation (ACF). Additional qualifications include an Associate Degree in Culinary Arts, completion of an ACF-certified apprenticeship, or the Military Equivalent - Advanced Culinary Skills Training Course (ACSTC). The candidate must obtain a City of Houston Food Manager’s Certification within 30 days of employment. ACF certifications and completion of ACF-approved courses, such as "Kosher As A Career" and the AKO Mashgiach Course from the Kosher Institute of America, are also required. Experience in university or large-scale food service operations, as well as proficiency in inventory management software and culinary software for recipe management and control, is essential. Advanced certification from a recognized culinary institution and a demonstrated commitment to sustainability are highly desirable.

Rice University HR | Benefits: https://knowledgecafe.rice.edu/benefits-overview 

Rice Mission and Values: Mission and Values | Rice University 

Rice University is an Equal Opportunity Employer committed to diversity at all levels and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability, or protected veteran status.

Rice University is committed to ensuring Equal Employment Opportunity and the full inclusion of all qualified persons in the workplace. This commitment includes providing reasonable accommodations to persons with disabilities. For applicants with disabilities who require a reasonable accommodation for any part of the application or hiring process, please contact Rice University’s Disability Resource Center at 713-348-5841 or adarice@rice.edu for support.

If you have any questions, please email us at jobs@rice.edu. Thank you for your interest in employment with Rice University.