Manager, Head Chef

The University of Rochester, located in western New York, is a prestigious and world-renowned research university committed to the ideal of Meliora, which means 'Ever Better.' This guiding principle reflects the university’s deep-rooted values of equity, leadership, integrity, openness, respect, and accountability. As an institution dedicated to academic excellence and innovative research, the University of Rochester fosters an inclusive and welcoming culture where all members of the community are encouraged to thrive and contribute to its vibrant academic environment. The university's dedication to creating value and making positive changes in society is evident in its mission to learn, discover, heal, create, and make the world a better place. This commitment is reflected not only in its academic programs but also in its supportive work environment and dedication to diversity and inclusion.

The University of Rochester is currently seeking a skilled and dedicated Kitchen Manager to oversee the day-to-day operations of its kitchen within the university's dining program. This position is essential for ensuring the delivery of high-quality, nutritious meals to students, faculty, and staff while maintaining impeccable standards of food safety, efficiency, and culinary excellence. The Kitchen Manager will lead a team of culinary professionals including chefs, line cooks, and kitchen staff, working closely with culinary leadership to continuously elevate the dining experience across campus. This role is full-time, with flexible scheduling based on the university's needs, and offers a competitive compensation range of $30.68 to $46.02 per hour based on individual qualifications, experience, and internal equity considerations.

In this leadership position, the Kitchen Manager will be responsible for managing food production processes, ensuring compliance with health and safety standards, coordinating menu planning with a focus on nutrition and student preferences, and controlling budget and inventory. This role requires strategic planning capabilities to adapt menus based on seasonal availability and dietary requirements, including catering to special diets such as vegetarian and gluten-free options. The manager will foster a positive and collaborative team environment, providing training, mentorship, and development opportunities for kitchen staff to ensure adherence to culinary best practices and promote professional growth. The successful candidate will serve as the primary point of contact for kitchen operations in the absence of the Executive Chef, ensuring continuity and operational excellence at all times.

Additional responsibilities include coordinating special events and catering services, maintaining kitchen cleanliness and equipment functionality, conducting quality control checks, and monitoring labor and food costs to optimize resources. The position offers an opportunity to innovate and stay current with industry trends to enhance the university's dining offerings. Candidates must possess a Culinary Arts degree or equivalent professional culinary training, a minimum of five years of professional kitchen experience including two years in a leadership role, and certification in ServSafe and AllerTrain within 12 months of hire. The University of Rochester values applicants who demonstrate strong leadership, communication, and organizational skills, a passion for culinary excellence, and a commitment to working in a diverse and dynamic environment. Joining the university team means becoming part of a community dedicated to making the world ever better through education, research, and service.