Mgr, Chef de Cuisine

Frederick, MD, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Range $30.68 - $46.02

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Tuition Assistance

Employee wellness programs

Professional development opportunities

Job Description

The University of Rochester is a prestigious institution of higher education located in Rochester, New York. Renowned for its commitment to academic excellence, research innovation, and community engagement, the university embraces the Meliora ideal, which means "Ever Better." This guiding principle underscores the university's dedication to continuous improvement and the pursuit of excellence in every aspect of its operation. The University of Rochester fosters a diverse, equitable, and inclusive environment where students, faculty, and staff work collaboratively to achieve outstanding educational outcomes and groundbreaking discoveries. As a major center of learning and research, the university offers a wide array of programs and services designed to support its vibrant community and contribute positively to society at large.

Within this dynamic institution, the dining program plays a critical role in supporting the university community by providing nutritious, high-quality meals that meet the diverse dietary needs and preferences of students, faculty, and staff. The university is currently seeking an experienced and dedicated Kitchen Manager to oversee the day-to-day culinary operations in its dining services. This position is a regular, per diem role located at 735 Library Road, Rochester, NY, offering competitive hourly pay within a range of $30.68 to $46.02, commensurate with experience and qualifications.

The Kitchen Manager will be responsible for leading and managing a team of culinary professionals, ensuring efficient kitchen operations while maintaining the highest standards of food safety, quality, and service. This role requires strong leadership skills, culinary expertise, and the ability to work collaboratively with culinary leadership in menu planning, event coordination, and budgeting. The ideal candidate will have a Culinary Arts degree or equivalent professional training, along with a minimum of five years of kitchen experience, including at least two years in a leadership capacity. This experience will enable them to support staff development, foster a positive kitchen environment, and ensure seamless meal service aligned with the University’s mission.

The Kitchen Manager will oversee all aspects of food production, from meal preparation and presentation to inventory control and adherence to health and safety regulations. Additional responsibilities include scheduling staff, managing labor and food costs, monitoring equipment functionality, and participating in continuous improvement initiatives to enhance the dining program. The role also involves coordinating special events and catering services, demonstrating flexibility and adaptability to meet the evolving needs of the university community.

This position demands a passion for culinary excellence, innovation, and teamwork, combined with the ability to manage multiple priorities in a fast-paced environment. The University of Rochester ensures an inclusive workplace culture that values equity, leadership, integrity, openness, respect, and accountability, embracing diversity as a vital part of its success. Candidates chosen for this role will contribute to maintaining the university’s reputation for quality dining experiences and play a key role in upholding a welcoming and thriving community for all members.

Job Requirements

Culinary Arts degree or equivalent professional culinary training required
Minimum of five years of professional kitchen experience required
At least two years in a leadership role required
Proven experience managing kitchen staff required
Strong knowledge of food safety regulations required
Ability to work nights weekends or holidays as needed required
ServSafe Certification obtained within 12 months of hire required
AllerTrain Certification obtained within 12 months of hire required

Job Qualifications

Culinary Arts degree or equivalent professional culinary training
Five years of professional kitchen experience including 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 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
Ability to lead and motivate diverse team of staff members preferred
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
Collaborates with culinary leadership and staff in menu planning ensuring that meals are nutritious balanced and appealing to the university's diverse student population
Assists in adapting the menu based on seasonal availability dietary restrictions and student preferences
Provides input into the creation of special event menus catering and themed meals for university functions or community outreach
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
Assists with the development of new recipes menu items and special events as directed by culinary leadership
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