Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $23.06 - $32.29
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Tuition Assistance
Employee wellness programs
Paid holidays
Job Description
The University of Rochester is a distinguished private research university known for its rigorous academics, innovative research, and commitment to community values. Located in Rochester, New York, this institution prides itself on fostering an environment where equity, leadership, integrity, openness, respect, and accountability form the basis of its inclusive culture. These principles align with the university's Meliora ideal, which translates to "Ever Better," reflecting a continuous pursuit of excellence in education, research, and community engagement. The university supports a diverse and welcoming environment that encourages students, faculty, and staff to thrive and contribute meaningfully to society.
The University of Rochester’s dining services play an essential role in supporting the campus community's daily life by providing high-quality food options and excellent customer service. Within this dynamic environment, the university is seeking a skilled professional to fill the role of Chef de Partie. This role is integral to the successful operation of the university’s extensive dining program that serves students, faculty, and staff. Reporting to the culinary leadership, the Chef de Partie will be responsible for managing a specific section of the kitchen, such as the grill, pastry, sauces, or cold dishes. This position offers an hourly pay range of $23.06 to $32.29, depending on a candidate’s experience and qualifications.
The Chef de Partie will oversee the preparation, cooking, and presentation of meals with a strong focus on quality, consistency, safety, and hygiene. Collaboration is key in this role as the Chef will work closely with team leads and other kitchen staff to streamline kitchen operations and promote creativity in menu planning. The position requires hands-on involvement in daily kitchen management, including maintaining cleanliness, monitoring ingredient inventories, portion control, and ensuring dishes meet the university’s high standards.
This role provides an excellent opportunity for culinary professionals seeking to grow and refine their skills within a respected institution. It offers exposure to a vibrant kitchen environment where new culinary trends and dietary preferences are embraced. The university values employees who are capable of mentoring and training junior kitchen staff while maintaining a focus on food safety and customer satisfaction. The Chef de Partie must have the ability to work efficiently during peak meal times and adapt to the needs of special events and catering functions.
Prospective candidates should have at least two years of professional kitchen experience along with formal culinary training, such as a degree in Culinary Arts or equivalent professional culinary education. Experience as a Chef de Partie or similar capacity in managing kitchen sections is preferred. Certifications such as ServSafe and AllerTrain are required within the first 12 months of employment, emphasizing the university’s commitment to health, safety, and allergy awareness. This position requires strong communication skills, teamwork, and a willingness to work various shifts including nights, weekends, and holidays as needed.
By joining the University of Rochester’s dining services team, employees become part of a community dedicated to excellence and Ever Better standards, fostering an inclusive work culture that supports professional development and personal growth. Those passionate about culinary arts and eager to contribute to a supportive and diverse educational institution will find this role rewarding and impactful.
The University of Rochester’s dining services play an essential role in supporting the campus community's daily life by providing high-quality food options and excellent customer service. Within this dynamic environment, the university is seeking a skilled professional to fill the role of Chef de Partie. This role is integral to the successful operation of the university’s extensive dining program that serves students, faculty, and staff. Reporting to the culinary leadership, the Chef de Partie will be responsible for managing a specific section of the kitchen, such as the grill, pastry, sauces, or cold dishes. This position offers an hourly pay range of $23.06 to $32.29, depending on a candidate’s experience and qualifications.
The Chef de Partie will oversee the preparation, cooking, and presentation of meals with a strong focus on quality, consistency, safety, and hygiene. Collaboration is key in this role as the Chef will work closely with team leads and other kitchen staff to streamline kitchen operations and promote creativity in menu planning. The position requires hands-on involvement in daily kitchen management, including maintaining cleanliness, monitoring ingredient inventories, portion control, and ensuring dishes meet the university’s high standards.
This role provides an excellent opportunity for culinary professionals seeking to grow and refine their skills within a respected institution. It offers exposure to a vibrant kitchen environment where new culinary trends and dietary preferences are embraced. The university values employees who are capable of mentoring and training junior kitchen staff while maintaining a focus on food safety and customer satisfaction. The Chef de Partie must have the ability to work efficiently during peak meal times and adapt to the needs of special events and catering functions.
Prospective candidates should have at least two years of professional kitchen experience along with formal culinary training, such as a degree in Culinary Arts or equivalent professional culinary education. Experience as a Chef de Partie or similar capacity in managing kitchen sections is preferred. Certifications such as ServSafe and AllerTrain are required within the first 12 months of employment, emphasizing the university’s commitment to health, safety, and allergy awareness. This position requires strong communication skills, teamwork, and a willingness to work various shifts including nights, weekends, and holidays as needed.
By joining the University of Rochester’s dining services team, employees become part of a community dedicated to excellence and Ever Better standards, fostering an inclusive work culture that supports professional development and personal growth. Those passionate about culinary arts and eager to contribute to a supportive and diverse educational institution will find this role rewarding and impactful.
Job Requirements
- culinary arts degree or equivalent professional culinary training
- two years of professional kitchen experience
- equivalent combination of education and experience considered
- experience in a professional kitchen as Chef de Partie preferred
- strong knowledge of food safety and hygiene practices
- experience managing a specific kitchen section such as grill, pastry, or sauces
- ability to work efficiently maintaining high-quality standards
- excellent communication and teamwork skills
- ability to mentor and train junior kitchen staff
- ability to work nights, weekends, or holidays as needed
- ServSafe certification within 12 months of hire
- AllerTrain certification within 12 months of hire
Job Qualifications
- culinary arts degree or equivalent professional culinary training
- two years of professional kitchen experience
- professional experience as a Chef de Partie or similar preferred
- strong knowledge of food safety and hygiene practices
- experience managing a specific kitchen section such as grill, pastry, or sauces
- ability to work efficiently while maintaining high-quality standards
- excellent communication and teamwork skills
- ability to mentor and train diverse junior kitchen staff
- ability to work nights, weekends, or holidays as needed
- 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 such as grill, pastry, hot, or cold kitchen
- prepares, cooks, and presents dishes in accordance with university dining standards and menus
- maintains organization and cleanliness of assigned section, ensuring equipment is cleaned and maintained
- assists in menu planning and creation of new dishes aligned with university dining goals
- follows established recipes to ensure consistency in preparation and presentation
- provides feedback to culinary leadership on new ideas or program improvements
- participates in special events and catering functions as needed
- prepares ingredients, sauces, and dishes according to recipes and menu requirements
- ensures dishes are prepared to order meeting quality and timing standards
- monitors food stock and rotates products to avoid waste
- helps ensure timely and efficient meal production during peak hours
- works collaboratively with leadership and team members to ensure smooth kitchen operations
- oversees and mentors junior kitchen staff including cooks
- communicates daily tasks, menu items, and special dietary requirements to kitchen team
- assists in training new staff and supports their development
- adheres to food safety standards, health and safety regulations, and sanitation procedures
- ensures proper food handling, storage, and preparation to minimize cross-contamination
- maintains clean and safe working environment following cleanliness protocols and health regulations
- monitors inventory of ingredients and supplies in assigned section
- communicates supply needs and addresses shortages with leadership
- contributes to cost control and minimizing food waste by following portion control guidelines
- ensures dishes meet university standards for taste, presentation, and nutritional value
- addresses customer feedback and complaints related to food
- ensures dietary needs such as vegetarian, vegan, gluten-free, or allergen-free options are consistently met
- stays updated with culinary trends, techniques, and dietary preferences aligned with university dining goals
- performs other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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