Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $23.06 - $32.29
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee wellness programs
Tuition Assistance
Job Description
The University of Rochester, located in Rochester, New York, is a prestigious and world-renowned research university known for its commitment to innovation, discovery, and excellence. Set against the backdrop of western New York, the university prides itself on fostering a culture rooted in the ideal of Meliora, meaning "Ever Better". This ideal underscores the university's dedication to continuous improvement, equity, leadership, integrity, openness, respect, and accountability. The University of Rochester is dedicated to maintaining an inclusive and welcoming environment where all members of its community, including students, faculty, and staff, can thrive and contribute meaningfully.
The University of Rochester offers a dynamic and supportive setting for those looking to build a career in higher education or healthcare. As an institution, it has a storied legacy of breaking new ground and creating value through enterprise and research that advances global knowledge and well-being. Being part of the university means joining a community that values diversity and inclusion and works hard to foster a workplace where everyone feels respected and empowered.
The role of Chef de Partie within the University of Rochester's Auxiliary Operations department is a crucial position responsible for supporting overall kitchen operations within the university’s dining program. This full-time position, located at 735 Library Rd, Rochester, New York, requires a professional culinary expert to oversee a specific section of the kitchen such as the grill, pastry, sauces, or cold dishes. The Chef de Partie is entrusted with the efficient preparation, cooking, and presentation of meals served to a diverse population of students, faculty, and staff, ensuring that all dining experiences meet the university’s high standards for quality, safety, and hygiene.
With scheduled weekly hours of 40, this role pays between $23.06 and $32.29 per hour, reflecting the importance of the individual's education, experience, skills, and internal equity considerations. The Chef de Partie works closely with team leads and other kitchen staff to maintain seamless operations while fostering a collaborative and constructive work environment. This position also involves mentoring junior kitchen staff, ensuring continuous professional growth within the culinary team.
The job entails managing daily kitchen operations for a designated section, meticulously preparing dishes in alignment with the university’s menus and culinary standards. Attention to detail and consistency in dish quality are imperatives, as is maintaining a clean, organized, and safe kitchen environment. The Chef de Partie also participates in menu planning and the development of new dishes that resonate with the university community’s evolving tastes and dietary needs.
Notably, the role requires adherence to rigorous food safety protocols, including proper food handling, storage, and preparation to prevent cross-contamination. The Chef de Partie also plays a key role in inventory management, ensuring proper stock rotation to minimize waste and collaborating with culinary leadership to address supply needs and cost control.
The University of Rochester’s commitment to inclusivity extends to its culinary operations, with the Chef de Partie ensuring that all dietary requirements are met, including vegetarian, vegan, gluten-free, and allergen-free options. This role also involves engaging with customer feedback to pursue continuous improvement of the dining experience. Staying current with culinary trends and techniques is essential to maintaining the program’s excellence.
Working hours may include nights, weekends, and holidays as needed, reflecting the university’s dedication to providing exceptional dining services throughout all operating hours. Certifications such as ServSafe and AllerTrain are required within the first 12 months of employment, underscoring the importance placed on food safety knowledge.
In joining the University of Rochester as a Chef de Partie, one becomes part of a forward-thinking institution that treasures innovation, diversity, and community involvement, empowering culinary professionals to make a meaningful and lasting impact on campus life. This position offers a rewarding career path for those passionate about culinary arts and committed to upholding the university's mission to learn, discover, heal, create, and ultimately make the world ever better.
The University of Rochester offers a dynamic and supportive setting for those looking to build a career in higher education or healthcare. As an institution, it has a storied legacy of breaking new ground and creating value through enterprise and research that advances global knowledge and well-being. Being part of the university means joining a community that values diversity and inclusion and works hard to foster a workplace where everyone feels respected and empowered.
The role of Chef de Partie within the University of Rochester's Auxiliary Operations department is a crucial position responsible for supporting overall kitchen operations within the university’s dining program. This full-time position, located at 735 Library Rd, Rochester, New York, requires a professional culinary expert to oversee a specific section of the kitchen such as the grill, pastry, sauces, or cold dishes. The Chef de Partie is entrusted with the efficient preparation, cooking, and presentation of meals served to a diverse population of students, faculty, and staff, ensuring that all dining experiences meet the university’s high standards for quality, safety, and hygiene.
With scheduled weekly hours of 40, this role pays between $23.06 and $32.29 per hour, reflecting the importance of the individual's education, experience, skills, and internal equity considerations. The Chef de Partie works closely with team leads and other kitchen staff to maintain seamless operations while fostering a collaborative and constructive work environment. This position also involves mentoring junior kitchen staff, ensuring continuous professional growth within the culinary team.
The job entails managing daily kitchen operations for a designated section, meticulously preparing dishes in alignment with the university’s menus and culinary standards. Attention to detail and consistency in dish quality are imperatives, as is maintaining a clean, organized, and safe kitchen environment. The Chef de Partie also participates in menu planning and the development of new dishes that resonate with the university community’s evolving tastes and dietary needs.
Notably, the role requires adherence to rigorous food safety protocols, including proper food handling, storage, and preparation to prevent cross-contamination. The Chef de Partie also plays a key role in inventory management, ensuring proper stock rotation to minimize waste and collaborating with culinary leadership to address supply needs and cost control.
The University of Rochester’s commitment to inclusivity extends to its culinary operations, with the Chef de Partie ensuring that all dietary requirements are met, including vegetarian, vegan, gluten-free, and allergen-free options. This role also involves engaging with customer feedback to pursue continuous improvement of the dining experience. Staying current with culinary trends and techniques is essential to maintaining the program’s excellence.
Working hours may include nights, weekends, and holidays as needed, reflecting the university’s dedication to providing exceptional dining services throughout all operating hours. Certifications such as ServSafe and AllerTrain are required within the first 12 months of employment, underscoring the importance placed on food safety knowledge.
In joining the University of Rochester as a Chef de Partie, one becomes part of a forward-thinking institution that treasures innovation, diversity, and community involvement, empowering culinary professionals to make a meaningful and lasting impact on campus life. This position offers a rewarding career path for those passionate about culinary arts and committed to upholding the university's mission to learn, discover, heal, create, and ultimately make the world ever better.
Job Requirements
- Culinary Arts degree or equivalent professional culinary training and 2 years of professional kitchen experience required
- or equivalent combination of education and experience required
- experience in a professional kitchen as a Chef de Partie or similar preferred
- strong knowledge of food safety and hygiene practices required
- experience in managing a specific kitchen section e.g., grill, pastry, or sauces required
- ability to work efficiently while maintaining high-quality standards required
- excellent communication and teamwork skills required
- ability to mentor and train diverse junior kitchen staff 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
- 2 years of professional kitchen experience
- experience in managing a specific kitchen section e.g., grill, pastry, or sauces
- strong knowledge of food safety and hygiene practices
- excellent communication and teamwork skills
- ability to mentor and train diverse junior kitchen staff
- ability to work nights, weekends, or holidays
- ServSafe Certification within 12 months of hire
- AllerTrain Certification within 12 months of hire
Job Duties
- Manages the daily operations of a designated section of the kitchen e.g., grill, pastry, hot, or cold kitchen
- prepares, cooks, and presents dishes in accordance with university dining standards and menus
- ensures that all dishes are prepared with attention to detail and consistent quality
- maintains organization and cleanliness of assigned section, ensuring that equipment is cleaned and properly maintained
- assists the team in menu planning and the creation of new dishes that align with the university’s dining goals and student preferences
- follows established recipes and ensures consistency in the preparation and presentation of dishes
- provides feedback to culinary leadership on new ideas or improvements for the dining program
- participates in special events, catering functions, or other university dining activities as needed
- prepares ingredients, sauces, and dishes according to recipes and menus designed by culinary leadership and team
- ensures dishes are prepared to order, meeting quality and timing requirements
- monitors food stock and ensures that products are rotated to avoid wastage
- helps to ensure the timely and efficient production of meals during peak hours
- works collaboratively with leadership and other team members to ensure seamless kitchen operations
- oversees and mentors junior kitchen staff, including represented staff consisting of cooks and other team members in an assigned section
- provides clear communication to the kitchen team regarding daily tasks, menu items, and any special dietary requirements
- assists in training new staff and supporting their development within the kitchen
- adheres to all food safety standards, health and safety regulations, and sanitation procedures
- ensures proper food handling, storage, and preparation practices to minimize cross-contamination and ensure food safety
- maintains a clean and safe working environment by following strict cleanliness protocols and health department regulations
- monitors the inventory of ingredients and supplies in assigned section, ensuring that stock is regularly checked and replenished
- works with the culinary leadership and team to communicate any needs for ordering supplies or addressing shortages
- contributes to maintaining cost control and minimizing food waste by adhering to portion control guidelines
- ensures all dishes meet the University’s standards for taste, presentation, and nutritional value
- addresses any customer feedback or complaints related to the food and works towards continuous improvement
- ensures that dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free options, are met consistently
- stays up to date with culinary trends, techniques, and dietary preferences that align with university dining goals
- other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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