Mgr, Chef de Cuisine

University of Rochester • City of Rochester, NY

1d • Onsite

About The Position

The University of Rochester is seeking a Chef de Cuisine to oversee the day-to-day operations of the kitchen within its dining program. This role involves managing a team of culinary professionals, collaborating with culinary leadership to maintain and elevate food and service quality, and ensuring adherence to food safety standards. The Chef de Cuisine will also assist with strategic planning for menus, inventory, and budgeting, all while upholding the university's mission of providing nutritious and high-quality meals. The University of Rochester is committed to Meliora - Ever Better, with shared values of equity, leadership, integrity, openness, respect, and accountability, aiming to create a welcoming community where all can thrive.

Requirements

• Culinary Arts degree or equivalent professional culinary training and 5 years of professional kitchen experience, 2 years of which in a leadership role required.
• Or equivalent combination of education and experience required.
• Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required.
• Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required.
• Ability to work well under pressure, manage multiple tasks, and meet deadlines required.
• Strong leadership skills with the ability to motivate, train, and mentor team members required.
• Excellent communication and organizational skills required.
• Understanding of budget management, food costs, and inventory control required.
• Ability to work nights, weekends, or holidays as needed required.
• Passion for creating innovative and high-quality meals for a diverse population required.
• ServSafe Certification within 12 months of hire required.
• AllerTrain Certification within 12 months of hire required.

Nice To Haves

• Ability to lead and motivate a diverse team of staff members preferred.

Responsibilities

• Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently.
• Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed.
• Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen.
• Assists with staff scheduling to ensure adequate coverage, and manages labor costs effectively.
• Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed.
• Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly.
• Supports planning and executing special events, catering services, and dining program promotions.
• Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University’s diverse student population.
• Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences.
• Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach.
• Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen.
• Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus.
• Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university’s dining policies.
• Assists with the development of new recipes, menu items, and special events as directed by culinary leadership.
• Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens.
• Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards.
• Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly.
• Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value.
• Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste.
• Tracks inventory levels and assists in ordering ingredients while maintaining cost-effective purchasing practices.
• Assists with procurement and production planning activities.
• Works closely with other departments within the dining program to ensure seamless meal service.
• Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels.
• Fosters a positive work environment and promotes teamwork within the kitchen staff.
• Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program.
• Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations.
• Other duties as assigned

Benefits

• The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees