Chef de Cuisine

Frederick, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $64,200.00 - $96,200.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

Employee wellness programs

Employee Discounts

Job Description

The University of Rochester, located in the vibrant city of Rochester, New York, is a prestigious institution dedicated to excellence in education, research, and community engagement. Known for its commitment to the ideal of Meliora — meaning 'ever better' — the university fosters a culture built on core values such as equity, leadership, integrity, openness, respect, and accountability. This unique cultural foundation shapes every aspect of university life, making it a welcoming and inclusive environment where all members can thrive. As a leading academic and research university, the University of Rochester offers diverse programs and initiatives that support its mission to Learn, Discover, Heal, Create, and Make the World Ever Better. The university values diversity and inclusion, and adheres strictly to non-discrimination policies in accordance with federal, state, and local laws, ensuring equality opportunities in employment, admissions, and community access.

The University of Rochester is currently seeking a skilled and motivated Kitchen Supervisor to oversee the day-to-day operations of its dining kitchen. This full-time position, based at 735 Library Rd, Rochester, NY, offers a compensation range between $64,200.00 and $96,200.00, with the exact salary determined by factors such as market data, education, experience, and internal equity. The Kitchen Supervisor plays a vital role within Auxiliary Operations, responsible for managing culinary staff and ensuring top-quality meal service to the University’s broad community, including students, faculty, and staff.

In this role, the Kitchen Supervisor leads a team of culinary professionals—such as chefs and line cooks—ensuring that kitchen operations run smoothly, efficiently, and safely. Responsibilities include menu creation, food production, adherence to food safety standards, inventory and budget management, and coordination of special events and catering services. This role demands strong leadership abilities, culinary expertise, organizational skills, and a passion for delivering nutritious, balanced, and high-quality meals. The Supervisor also helps foster a positive kitchen environment that promotes teamwork, growth, and excellence. By staying current with industry trends and continuing education, the candidate will contribute to evolving the University's dining program in innovative ways that reflect seasonal ingredients, dietary needs, and student preferences.

This position requires a Culinary Arts degree or equivalent professional culinary training, along with at least three years of professional kitchen experience, including managing kitchen staff and operations. Certification in ServSafe and AllerTrain within one year of employment is also mandatory. The position involves a rotating shift schedule, necessitating flexibility to work nights, weekends, and holidays as needed. This commitment to high standards and continuous improvement underpins the University’s dedication to providing an exceptional dining experience in support of its broader educational mission. Joining the University of Rochester means becoming part of a community striving to achieve ever better standards in every endeavor, including culinary services, thereby enriching campus life and supporting the wellbeing of its community members.

Job Requirements

Culinary arts degree or equivalent professional culinary training
Three years of professional kitchen experience required
Experience managing kitchen staff and ensuring smooth kitchen operations 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
ServSafe Certification within one year required
AllerTrain Certification within one year required

Job Qualifications

Culinary arts degree or equivalent professional culinary training
Three years of professional kitchen experience
Experience managing kitchen staff and overseeing kitchen operations
Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques
Ability to work well under pressure, manage multiple tasks, and meet deadlines
Strong leadership skills with the ability to motivate, train, and mentor team members
Excellent communication and organizational skills
Understanding of budget management, food costs, and inventory control
ServSafe Certification within one year
AllerTrain Certification within one year

Job Duties

Supervises and leads day-to-day operations of 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
May assist with staff scheduling to ensure adequate coverage
Supports planning and executing special events, catering services, and dining program promotions
Collaborates with culinary leadership and staff in menu creation, development and planning ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population
Creates and adapts menus based on seasonal availability, dietary restrictions, and student preferences
Oversees the creation of special event menus, catering, and themed meals for university functions or community outreach
Implements changes to menu offerings based on feedback received
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 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
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