Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,200.00 - $96,200.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Dental Insurance
Vision Insurance
Life insurance
Professional Development
Job Description
The University of Rochester stands as a beacon of excellence in higher education, grounded firmly in the principle of Meliora, which translates to the pursuit of ever better. This deeply held philosophy permeates every aspect of the university community, emphasizing values such as equity, leadership, integrity, openness, respect, and accountability. Established in Rochester, New York, the university offers an inclusive and welcoming environment where students, faculty, and staff from diverse backgrounds can thrive and collaborate towards common goals. This commitment to quality and respect not only defines the university’s culture but also drives its quest for innovation and continuous improvement across all departments and services.
The University of Rochester is currently seeking a dedicated and experienced Kitchen Manager to oversee its dining program's kitchen operations. This full-time, regular position involves leading a team of culinary professionals and ensuring the delivery of nutritious, high-quality meals to the university community. Located at 740 Library Road in Rochester, New York, the Kitchen Manager position offers a competitive salary range between $64,200 and $96,200 annually, reflecting experience, education, and internal equity considerations.
In this role, the Kitchen Manager will serve as a vital link between culinary leadership and kitchen staff, maintaining high standards of food quality, safety, and service. Responsibilities include supervising day-to-day kitchen operations, managing team schedules, fostering a positive and cooperative work environment, and spearheading menu development tailored to diverse dietary needs and preferences. The manager will also be tasked with maintaining compliance with food safety and sanitation regulations, conducting quality control checks, and managing budgeting and inventory to optimize resource utilization and reduce waste.
The ideal candidate will have a solid background in culinary arts, demonstrated leadership capabilities, and the ability to work collaboratively to enhance the university’s dining experience. Strategic planning and coordination skills are essential, particularly in catering and special event menu execution, ensuring seamless meal services that meet the expectations of a diverse university population. Participation in continuing culinary education and staying abreast of industry trends are also integral to maintaining excellence in this role.
Joining the University of Rochester’s dining team means becoming part of a supportive community committed to excellence and innovation in food services. The position offers the chance to impact positively on the campus life experience by delivering meals that not only nourish but also bring people together. A passion for culinary creativity, leadership in managing a dynamic kitchen environment, and a commitment to university values are key components to succeeding as Kitchen Manager at the University of Rochester.
The University of Rochester is currently seeking a dedicated and experienced Kitchen Manager to oversee its dining program's kitchen operations. This full-time, regular position involves leading a team of culinary professionals and ensuring the delivery of nutritious, high-quality meals to the university community. Located at 740 Library Road in Rochester, New York, the Kitchen Manager position offers a competitive salary range between $64,200 and $96,200 annually, reflecting experience, education, and internal equity considerations.
In this role, the Kitchen Manager will serve as a vital link between culinary leadership and kitchen staff, maintaining high standards of food quality, safety, and service. Responsibilities include supervising day-to-day kitchen operations, managing team schedules, fostering a positive and cooperative work environment, and spearheading menu development tailored to diverse dietary needs and preferences. The manager will also be tasked with maintaining compliance with food safety and sanitation regulations, conducting quality control checks, and managing budgeting and inventory to optimize resource utilization and reduce waste.
The ideal candidate will have a solid background in culinary arts, demonstrated leadership capabilities, and the ability to work collaboratively to enhance the university’s dining experience. Strategic planning and coordination skills are essential, particularly in catering and special event menu execution, ensuring seamless meal services that meet the expectations of a diverse university population. Participation in continuing culinary education and staying abreast of industry trends are also integral to maintaining excellence in this role.
Joining the University of Rochester’s dining team means becoming part of a supportive community committed to excellence and innovation in food services. The position offers the chance to impact positively on the campus life experience by delivering meals that not only nourish but also bring people together. A passion for culinary creativity, leadership in managing a dynamic kitchen environment, and a commitment to university values are key components to succeeding as Kitchen Manager at the University of Rochester.
Job Requirements
- Culinary arts degree or equivalent professional culinary training
- Minimum 3 years of professional kitchen experience
- Experience managing kitchen staff
- Strong knowledge of food safety regulations
- Ability to work under pressure and manage multiple tasks
- Strong leadership and team motivation skills
- Excellent communication and organizational skills
- Understanding of budget management, food costs, and inventory control
- Ability to work nights, weekends, and holidays as needed
- ServSafe certification within 1 year
- AllerTrain certification within 1 year
Job Qualifications
- Culinary arts degree or equivalent professional culinary training
- Minimum 3 years of professional kitchen experience
- Experience managing kitchen staff
- Strong knowledge of food safety regulations and culinary techniques
- Ability to motivate and mentor team members
- Excellent communication and organizational skills
- Understanding of budget management and inventory control
- ServSafe certification within 1 year
- AllerTrain certification within 1 year
Job Duties
- Supervises and leads day-to-day operations of the kitchen team including chefs and line cooks
- Supports training, development, and mentorship of kitchen staff
- Fosters a positive and cooperative team environment ensuring clear communication
- Assists with staff scheduling to ensure adequate coverage
- Collaborates in menu creation, development, and planning focusing on nutrition and diversity
- Oversees preparation, cooking, and presentation of meals ensuring quality and efficiency
- Ensures compliance with food safety and sanitation guidelines
- Manages kitchen budgets including food and labor costs
- Tracks inventory and assists with ordering ingredients
- Communicates effectively with dining services leadership and university community
- Stays updated with culinary trends and participates in continuing education
- Performs other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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