Sous Chef

The University of Rochester is a prestigious private research university located in Rochester, New York. Rooted deeply in its commitment to the Meliora ideal, which means "Ever Better," the university prioritizes values such as equity, leadership, integrity, openness, respect, and accountability. These core principles are integrated into every aspect of the university community, making it a welcoming and inclusive environment where all students, faculty, and staff can thrive and reach their full potential. The University of Rochester is an institution that balances academic excellence with a nurturing atmosphere, supporting its mission to Learn, Discover, Heal, Create, and Make the World Ever Better.

Within the university’s vibrant community is its Douglass Dining department, which plays a critical role in providing high-quality dining services to the university's diverse population. The dining program at the University of Rochester focuses not only on delivering delicious and nutritious meals but also on ensuring that the dining experience is aligned with the institution’s broader values, including health, sustainability, and inclusivity.

The position of Chef de Partie within Douglass Dining offers a full-time opportunity with scheduled weekly hours of 40, based at the university's campus at 735 Library Rd, Rochester, NY. The compensation range for this role is between $23.06 and $32.29 per hour, with individual salaries determined by various factors such as education, experience, and internal equity. In this role, the Chef de Partie will support the overall kitchen operations by overseeing a specific section of the kitchen — such as grill, pastry, sauces, or cold dishes — to ensure efficient preparation, cooking, and presentation of meals that meet the university’s dining standards.

This role is essential in maintaining high levels of food quality, safety, and hygiene in the bustling environment of a large university dining hall. The Chef de Partie will collaborate closely with team leads, culinary leadership, and kitchen staff to oversee daily operations, maintain cleanliness and organization, manage inventory, and contribute to menu planning and innovation. They will serve as mentors to junior kitchen staff, lead by example in adhering to food safety policies, and actively participate in events beyond the day-to-day kitchen tasks.

Ideal candidates for this role are those with a culinary arts degree or equivalent professional training, supported by two or more years of professional kitchen experience, preferably at the level of a Chef de Partie or similar. The position demands strong knowledge of food safety and hygiene practices, excellent communication and teamwork skills, and the ability to work efficiently without compromising quality. Candidates must also demonstrate an ability to mentor junior staff and be flexible to work nights, weekends, or holidays as needed.

The University of Rochester also requires the successful candidate to obtain ServSafe and AllerTrain certifications within 12 months of hire, emphasizing the institution’s commitment to maintaining the highest standards of food safety and allergy awareness. Working within such a well-regarded institution provides not only a stable and rewarding career path but also a chance to be part of a community striving to embody the Meliora spirit in every aspect of its operation, including its dining services.