Chef De Cuisine - Cantina & Grille

Rochester Institute of Technology•Rochester, NY

13d•$62,354 - $65,000•Onsite

About The Position

The Chef De Cuisine will provide leadership and direction for the culinary staff in their day-to-day operations, ensuring the delivery of high-quality dining experiences and customer satisfaction. This role involves overseeing and coordinating the work activities and training of chefs, cooks, and other culinary workers to ensure efficiency and profitability. The Chef De Cuisine will partner with culinary staff to develop new menu ideas and innovative serving styles, keeping up-to-date with industry trends and identifying opportunities to expand the business. This position determines production schedules, orders food and supplies to optimize profitability within budget guidelines, and manages the planning and execution of culinary production for special events and catering functions. Ensuring staff compliance with all cleanliness, sanitation, and safety policies and procedures is also a key responsibility. Other duties as assigned.

Requirements

Knowledge of culinary environments, techniques, and standards
Knowledge of allergens, food sensitivities and dietetic restrictions
Knowledge of menu management systems and relevant business software applications
Skill in verbal, written, and interpersonal communication
Ability to follow and direct work compliant with New York State, Monroe County, and university health codes as they relate to health, sanitation, and safety
Ability to plan and delegate work assignments, set expectations and monitor work activities, and promote an atmosphere of teamwork
Ability to deliver exceptional customer service
Associate's degree in related field
3 years of relevant experience
1 year of supervisory experience
Equivalent combination of experience and education may be considered
Candidates must be eligible to work in the United States.

Responsibilities

Provides leadership and direction for the culinary staff in their day-to-day operations and ensures delivery of high-quality dining experiences and customer satisfaction
Oversees and coordinates the work activities and training of chefs, cooks, and other culinary workers engaged in preparing and cooking foods to ensure efficiency and profitability
Partners with culinary staff to develop new menu ideas and innovative serving styles and/or equipment for food and catering events. Keeps up to date with industry trends and identifies opportunities to expand the business
Determines production schedules and orders food and other supplies to optimize profitability and work within budget guidelines
Manages the planning and execution of the culinary production for special events and catering functions
Ensures staff compliance with all cleanliness, sanitation and safety policies and procedures
Other duties as assigned