Mgr, Chef de Cuisine

Rochester, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $30.68 - $46.02

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Job Description

The University of Rochester is a distinguished private research university located in Rochester, New York. Renowned for its commitment to excellence, the university embraces the ideal of Meliora, meaning 'Ever Better'. This guiding principle shapes the university's culture and mission, focusing on equity, leadership, integrity, openness, respect, and accountability. These values are deeply embedded in the institution's community, fostering an inclusive and welcoming environment that supports the growth and success of all its members. As a world-class educational institution, the University of Rochester is dedicated to advancing knowledge, healing, creativity, and making a transformative impact on society through its educational and research endeavors.

The university's dining program plays a critical role in the campus experience by providing nutritious, high-quality meals to a diverse population of students, faculty, and staff. The dining operations are designed to meet the needs and preferences of this vibrant community while upholding the highest standards of food safety, quality, and sustainability.

We are currently seeking a dedicated Kitchen Manager to join the Auxiliary Operations department at 26 Gibbs Street, Rochester, NY. This full-time role is essential to the day-to-day management and leadership of kitchen operations within the university’s dining services. The Kitchen Manager will oversee a team of culinary professionals, including chefs and line cooks, ensuring the kitchen operates efficiently and effectively. The position supports culinary leadership in menu planning, food production, budgeting, and event coordination to deliver outstanding dining experiences.

Competitive compensation for this role ranges from $30.68 to $46.02 per hour, reflecting the candidate’s experience, qualifications, and other relevant factors.

This position requires a hands-on approach to managing kitchen staff, fostering teamwork, and maintaining a safe and hygienic kitchen environment compliant with all food safety regulations. The Kitchen Manager will take a lead role in training and mentoring staff, supporting development opportunities, and promoting innovative culinary practices that align with the university’s Meliora values. Responsibilities also include monitoring inventory and costs, assisting with procurement and production planning, and coordinating special catering events and dining program promotions.

The successful candidate will demonstrate strong leadership and communication skills, expertise in culinary techniques, and the ability to adapt menus to accommodate seasonal changes, dietary restrictions, and diverse culinary preferences. They will serve as a point of contact in the absence of the Executive Chef, ensuring continuity of operations and upholding the university’s commitment to quality dining services.

Joining the University of Rochester dining program offers an opportunity to be part of a dynamic team dedicated to excellence in food service within a leading educational institution. Candidates will have opportunities for continuing education and professional growth, contributing to a positive workplace culture and the broader mission of making the world ever better through nourishing and inclusive culinary experiences.

Job Requirements

culinary arts degree or equivalent professional culinary training
five years of professional kitchen experience with at least two years in a leadership role
proven experience managing kitchen staff and ensuring smooth 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
ability to work nights weekends or holidays as needed
servsafe certification within 12 months of hire
allertrain certification within 12 months of hire

Job Qualifications

culinary arts degree or equivalent professional culinary training
five years of professional kitchen experience with at least two years in a leadership role
proven experience managing kitchen staff and ensuring smooth 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
passion for creating innovative and high-quality meals for a diverse population

Job Duties

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