Sorority Head Chef - Syracuse University (Alpha Chapter)

About the Organization

The Fraternity Housing Corporation (FHC), formed in the Summer of 2010, elevates the value of Alpha Gamma Delta membership by providing safe, competitive, and attractive housing and storage facilities. The FHC fulfills its mission through professional property management, prudent financial management, and innovative investments in property improvements. It owns or leases over 95 Alpha Gamma Delta homes, dorms, lodges, suites, and storage spaces across the United States, committed to delivering high-quality property management support for each chapter.

About the Role

The Head Chef manages all aspects of the food program at a collegiate sorority house, including the upkeep of the commercial kitchen and its equipment. Working closely with the assigned Regional Property Manager and the National Culinary Manager, the Head Chef ensures residents and guests receive balanced meals, exceptional customer service, and a clean dining environment.

Responsibilities

• Create nutritious daily menus and accommodate medical/dietary restrictions.
• Prepare daily meals for live-in resident members, chapter members, and regular chapter dinners.
• Collaborate with the chapter food committee, as applicable.
• Ensure cleanliness of the kitchen, including serving lines, equipment, dishes, and tables before and after each meal.
• Identify, purchase, maintain, and stock kitchen inventory (food, paper products, wares, cups, etc.).
• Adjust or engineer recipes for allergies or special dietary needs.
• Hire and manage kitchen staff (Assistant Chefs, Kitchen Assistants, Dishwashers) with assistance from the Regional Culinary Manager.
• Work within an identified budget.
• Conduct general maintenance of kitchen appliances to ensure cleanliness and proper operation.
• Comply with all kitchen inspections and standards.

Supervisory Responsibilities

• Supervise Assistant Chef, Kitchen Assistant, and Dishwasher (location-dependent).
• Set performance goals and deadlines aligned with FHC’s plans and vision.
• Organize workflow and ensure employees understand their duties.
• Monitor employee productivity and provide constructive feedback and coaching.
• Maintain staff through recruiting, selecting, orienting, and training employees, including personal growth opportunities.
• Train kitchen staff on relevant topics and reinforce training as needed.
• Plan, monitor, and appraise job results.

Skills & Competencies

• Customer focus: Build strong relationships and deliver customer-centric solutions.
• Communicates effectively: Develop and deliver multi-mode communications tailored to different audiences.
• Situational adaptability: Adapt approach and demeanor to shifting demands.
• Directs work: Provide direction, delegation, and remove obstacles to get work done.
• Action oriented: Take on new opportunities and challenges with urgency and enthusiasm.
• Goal and team oriented with a positive attitude.
• Well-organized, able to work under pressure and meet tight deadlines.
• Adept at adjusting recipes to meet members' needs and preferences.
• Vast nutrition knowledge, especially for specialty and lifestyle diets.
• Working knowledge of Microsoft Office (Word, Excel, Outlook).
• Able to build and follow a specified budget.
• Knowledge of food ordering platforms preferred.
• Stay updated on food, product, and industry trends.
• Flexible, able to adapt to changing needs and shift priorities.
• Able to anticipate problems and implement solutions collaboratively or independently.
• Demonstrate prioritization and sound decision-making in high-pressure conditions with minimal oversight.

Qualifications

• High school diploma or GED equivalent required; culinary degree preferred.
• ServSafe Certification preferred or ability to obtain it after hiring.
• 3-5 years of relevant culinary management experience preferred.
• 5-10 years of relevant culinary experience.

Physical Demands & Work Environment

• Lift and carry up to 50 lbs daily.
• Work with sharp objects (knives, can openers).
• Work with hot appliances (ovens, dishwashers) and boiling water.
• Handle cleaning products containing chemicals.
• Read food and cleaning product labels.
• Stand for the majority of the workday.
• Kneel, bend, and reach for items frequently.
• Climb stairs several times per day.
• Work primarily indoors, sometimes in warm conditions (e.g., hot kitchens).
• Use commercial kitchen equipment and appliances.
• Possess a valid driver’s license.

Other duties may be assigned as needed. This job description does not restrict management’s right to assign or reassign duties at any time.