Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $30.68 - $46.02
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Flexible spending account
Job Description
The University of Rochester is a prestigious higher education institution located in Rochester, New York. Known for its commitment to academic excellence and community values, the University embodies the principle of Meliora, which means 'Ever Better.' This guiding philosophy nurtures an inclusive and supportive environment founded on equity, leadership, integrity, openness, respect, and accountability. The University of Rochester is dedicated to fostering an atmosphere where students, faculty, and staff can thrive both personally and professionally while contributing to the greater good of society.
As part of its comprehensive dining services, the University of Rochester seeks a full-time Kitchen Manager to oversee the daily operations within its dining program. Situated at 26 Gibbs Street in Rochester, this role is critical for maintaining the highest standards of food quality and service that align with the University’s mission to deliver nutritious, delicious, and appealing meals to a diverse community. The position offers a competitive salary range of $30.68 to $46.02 per hour, commensurate with experience and qualifications, and demands a 40-hour work week during standard day shifts.
The Kitchen Manager will supervise a team of culinary professionals including chefs and line cooks, ensuring the kitchen operates efficiently and meets all food safety and sanitation guidelines. This role involves managing food production with precision and fostering a collaborative work environment that encourages growth and teamwork. The ideal candidate will have strong leadership skills to mentor and train kitchen staff, enforce culinary standards, and uphold health department regulations. Furthermore, the Kitchen Manager will collaborate closely with culinary leadership to plan menus that accommodate seasonal ingredients, dietary restrictions, and student preferences.
In addition to daily operations, the Kitchen Manager is responsible for supporting budgeting and inventory control, coordinating special events and catering services, and ensuring seamless communication throughout the dining program. This role acts as the point of contact for kitchen-related issues in the absence of the Executive Chef and contributes to strategic planning to maintain an innovative and sustainable food service operation. The position requires a Culinary Arts degree or equivalent training, along with at least five years of professional kitchen experience including two years in leadership roles. Certifications like ServSafe and AllerTrain are mandatory within the first year of hire.
Joining the University of Rochester means becoming a part of a vibrant, inclusive community that champions personal development and excellence in service. The Kitchen Manager will play a pivotal role in shaping an outstanding dining experience that reflects the University’s values and commitment to making the world ever better.
As part of its comprehensive dining services, the University of Rochester seeks a full-time Kitchen Manager to oversee the daily operations within its dining program. Situated at 26 Gibbs Street in Rochester, this role is critical for maintaining the highest standards of food quality and service that align with the University’s mission to deliver nutritious, delicious, and appealing meals to a diverse community. The position offers a competitive salary range of $30.68 to $46.02 per hour, commensurate with experience and qualifications, and demands a 40-hour work week during standard day shifts.
The Kitchen Manager will supervise a team of culinary professionals including chefs and line cooks, ensuring the kitchen operates efficiently and meets all food safety and sanitation guidelines. This role involves managing food production with precision and fostering a collaborative work environment that encourages growth and teamwork. The ideal candidate will have strong leadership skills to mentor and train kitchen staff, enforce culinary standards, and uphold health department regulations. Furthermore, the Kitchen Manager will collaborate closely with culinary leadership to plan menus that accommodate seasonal ingredients, dietary restrictions, and student preferences.
In addition to daily operations, the Kitchen Manager is responsible for supporting budgeting and inventory control, coordinating special events and catering services, and ensuring seamless communication throughout the dining program. This role acts as the point of contact for kitchen-related issues in the absence of the Executive Chef and contributes to strategic planning to maintain an innovative and sustainable food service operation. The position requires a Culinary Arts degree or equivalent training, along with at least five years of professional kitchen experience including two years in leadership roles. Certifications like ServSafe and AllerTrain are mandatory within the first year of hire.
Joining the University of Rochester means becoming a part of a vibrant, inclusive community that champions personal development and excellence in service. The Kitchen Manager will play a pivotal role in shaping an outstanding dining experience that reflects the University’s values and commitment to making the world ever better.
Job Requirements
- Culinary Arts degree or equivalent professional culinary training required
- minimum 5 years professional kitchen experience including 2 years in leadership required
- proven experience managing kitchen staff and operations required
- strong knowledge of food safety regulations kitchen equipment and culinary techniques required
- ability to work nights weekends or holidays as needed required
- ServSafe Certification within 12 months of hire required
- AllerTrain Certification within 12 months of hire required
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 in managing kitchen staff and 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 skills with ability to motivate train and mentor team
- excellent communication and organizational skills
- understanding of budget management food costs and inventory control
- passion for creating high-quality meals for diverse populations
Job Duties
- Supervises and leads the kitchen team including chefs and line cooks
- supports the training development and mentorship of kitchen staff
- fosters a positive and cooperative team environment ensuring clear communication and collaboration
- assists with staff scheduling to ensure adequate coverage and manages labor costs effectively
- acts as point of contact for all kitchen-related issues in absence of Executive Chef
- supports planning and executing special events catering services and dining program promotions
- collaborates with culinary leadership in menu planning ensuring meals are nutritious balanced and appealing
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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