Job Details
CHEF
2026-04-25 St. John's School Houston,TX
Description:
Culinary certification from an accredited school is required. Five or more years of experience as a chef in a high-volume banquet, catering, or campus dining environment preferred. Recognize the importance of a fresh, high-quality, nutritious food service program that promotes the growth and wellness of a student population. Must have excellent presentation and culinary skills, and proven ability to teach and coach others within the kitchen.
The position is full-time, salary with benefits. Hours for the position are Monday - Friday, 6:00 a.m. to approximately 3:30 p.m. during school operations. Occasional evenings are required. Salary and benefits are year-round. Typically, the position does not work during the summer, spring, and winter breaks.
This position is physical in nature and requires, but is not limited to, the ability to stand, walk, push, pull, reach, stoop, kneel, crouch, and lift.
The ideal candidate will have strong written and verbal communication, interpersonal, and organizational skills. Demonstrated teamwork, initiative, creativity, judgment, problem-solving, and the ability to maintain confidentiality are essential.
Culinary certification from an accredited school is required. Five or more years of experience as a chef in a high-volume banquet, catering, or campus dining environment preferred. Recognize the importance of a fresh, high-quality, nutritious food service program that promotes the growth and wellness of a student population. Must have excellent presentation and culinary skills, along with proven ability to teach and coach others within the kitchen.
St. John's School, a coeducational independent day school in Houston, Texas, is looking for a Chef. The Chef will report directly to the Director of Food Services as an integral member of the team. The Chef will share responsibility for all food service initiatives and activities. Primary responsibilities include:
- Foster positive relationships with all school constituencies;
- Ensure the culture of the kitchen is consistent with the culture and values of John's School;
- Oversee all culinary operations to include food production, safety, and all other activities which support food quality and operational excellence;
- Train and provide instruction for all staff in preparation and presentation of food;
- Supervision of kitchen personnel with recommendations for hiring, discipline, performance reviews, and pay increases;
- Communicate daily schedules, activities, and expectations for all staff, coordinating all related culinary activities;
- Bring fresh ideas and innovative concepts to food service;
- Estimate food consumption and requisition or purchase food; select, develop and standardize recipes to ensure consistent quality and desired menu results;
- Ensure all foodservice equipment is operated correctly and maintained;
- Plan menus, prepare and oversee catered events; may also offer culinary instruction and/or demonstrate culinary techniques;
- Ensure compliance with sanitation and safety requirements of all food service operations;
- Coordinate activities with other internal departments in the absence of the Director of Food Services.
Culinary certification from an accredited school is required. Five or more years of experience as a chef in a high-volume banquet, catering, or campus dining environment preferred. Recognize the importance of a fresh, high-quality, nutritious food service program that promotes the growth and wellness of a student population. Must have excellent presentation and culinary skills, and proven ability to teach and coach others within the kitchen.
The position is full-time, salary with benefits. Hours for the position are Monday - Friday, 6:00 a.m. to approximately 3:30 p.m. during school operations. Occasional evenings are required. Salary and benefits are year-round. Typically, the position does not work during the summer, spring, and winter breaks.
This position is physical in nature and requires, but is not limited to, the ability to stand, walk, push, pull, reach, stoop, kneel, crouch, and lift.
The ideal candidate will have strong written and verbal communication, interpersonal, and organizational skills. Demonstrated teamwork, initiative, creativity, judgment, problem-solving, and the ability to maintain confidentiality are essential.
Culinary certification from an accredited school is required. Five or more years of experience as a chef in a high-volume banquet, catering, or campus dining environment preferred. Recognize the importance of a fresh, high-quality, nutritious food service program that promotes the growth and wellness of a student population. Must have excellent presentation and culinary skills, along with proven ability to teach and coach others within the kitchen.