Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $30.68 - $46.02
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee wellness programs
Tuition Assistance
Job Description
The University of Rochester is a prestigious private research university located in Rochester, New York. Established in 1850, the university is defined by its deep commitment to the philosophy of Meliora, which translates to Ever Better. This guiding principle reflects the values that shape the institution’s culture and community, including equity, leadership, integrity, openness, respect, and accountability. The university is dedicated to fostering a welcoming and inclusive environment where every individual—students, faculty, and staff—can thrive and contribute to the continual advancement of knowledge, healing, discovery, and creativity. The University of Rochester ranks among the top educational institutions nationally and globally, known for its rigorous academic programs, cutting-edge research, and innovative teaching methods.
The University of Rochester’s Auxiliary Operations department is seeking a dedicated and experienced Kitchen Manager to oversee the daily operations of its kitchen within the university’s comprehensive dining program. This is a full-time position, requiring 40 scheduled weekly hours, and offering a competitive salary range from $30.68 to $46.02 per hour. The Kitchen Manager will play a vital role in maintaining the quality, safety, and efficiency of the kitchen services provided to students, faculty, and staff. Reporting to culinary leadership, the individual will manage a team of culinary professionals, ensuring that meals are prepared with the highest standards of nutrition, taste, and presentation. The role involves collaborating closely with the culinary team to plan menus that accommodate diverse dietary needs, including vegetarian, gluten-free, and other special diets, all while managing costs and food safety compliance.
The successful candidate will take charge of food production, staff training, scheduling, inventory management, and quality control. Additionally, this role requires participating in strategic planning for menu development, special event catering, and promotional dining initiatives. The Kitchen Manager will serve as the key operational leader in the absence of the Executive Chef, providing guidance and problem-solving expertise to maintain a smooth and productive kitchen environment. This position demands a passionate culinary professional who thrives under pressure, possesses excellent leadership and communication skills, and is committed to fostering a collaborative and motivated team culture.
Working at the University of Rochester offers the opportunity to be part of a dynamic and supportive community that values continuous learning and innovation in culinary arts. The individual will engage in ongoing professional development, staying current with industry trends and best practices. The university emphasizes a strong commitment to food safety, sanitation, and sustainable practices in all kitchen operations. The Kitchen Manager will ensure compliance with all health regulations and university standards, creating an environment that is both safe and welcoming. This role is integral to providing an exceptional dining experience aligned with the university’s mission to advance the world ever better through education, discovery, and service. If you are a proactive culinary leader eager to make a meaningful impact in a vibrant academic setting, the University of Rochester’s Auxiliary Operations team invites you to apply and contribute to their ongoing pursuit of excellence in university dining services.
The University of Rochester’s Auxiliary Operations department is seeking a dedicated and experienced Kitchen Manager to oversee the daily operations of its kitchen within the university’s comprehensive dining program. This is a full-time position, requiring 40 scheduled weekly hours, and offering a competitive salary range from $30.68 to $46.02 per hour. The Kitchen Manager will play a vital role in maintaining the quality, safety, and efficiency of the kitchen services provided to students, faculty, and staff. Reporting to culinary leadership, the individual will manage a team of culinary professionals, ensuring that meals are prepared with the highest standards of nutrition, taste, and presentation. The role involves collaborating closely with the culinary team to plan menus that accommodate diverse dietary needs, including vegetarian, gluten-free, and other special diets, all while managing costs and food safety compliance.
The successful candidate will take charge of food production, staff training, scheduling, inventory management, and quality control. Additionally, this role requires participating in strategic planning for menu development, special event catering, and promotional dining initiatives. The Kitchen Manager will serve as the key operational leader in the absence of the Executive Chef, providing guidance and problem-solving expertise to maintain a smooth and productive kitchen environment. This position demands a passionate culinary professional who thrives under pressure, possesses excellent leadership and communication skills, and is committed to fostering a collaborative and motivated team culture.
Working at the University of Rochester offers the opportunity to be part of a dynamic and supportive community that values continuous learning and innovation in culinary arts. The individual will engage in ongoing professional development, staying current with industry trends and best practices. The university emphasizes a strong commitment to food safety, sanitation, and sustainable practices in all kitchen operations. The Kitchen Manager will ensure compliance with all health regulations and university standards, creating an environment that is both safe and welcoming. This role is integral to providing an exceptional dining experience aligned with the university’s mission to advance the world ever better through education, discovery, and service. If you are a proactive culinary leader eager to make a meaningful impact in a vibrant academic setting, the University of Rochester’s Auxiliary Operations team invites you to apply and contribute to their ongoing pursuit of excellence in university dining services.
Job Requirements
- Culinary Arts degree or equivalent professional culinary training
- 5 years of professional kitchen experience, with 2 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 and manage multiple tasks
- strong leadership, communication, and organizational skills
- understanding of budget management, food costs, and inventory control
- ability to work nights, weekends, or holidays as needed
- passion for creating innovative and high-quality meals
- ServSafe Certification within 12 months of hire
- AllerTrain Certification within 12 months of hire
Job Qualifications
- Culinary Arts degree or equivalent professional culinary training
- 5 years of professional kitchen experience, with 2 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 and manage multiple tasks
- strong leadership, communication, and organizational skills
- understanding of budget management, food costs, and inventory control
- passion for creating innovative and high-quality meals
- ability to lead and motivate a diverse team
- ServSafe Certification within 12 months of hire
- AllerTrain Certification within 12 months of hire
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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