Manager, Chef de Cuisine

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Job Location (Full Address):

26 Gibbs Str, Rochester, New York, United States of America, 14604

Opening:

Worker Subtype:

Regular

Time Type:

Full time

Scheduled Weekly Hours:

40

Department:

300801 ESM Dining/Aux Ops

Work Shift:

UR - Rotating (United States of America)

Range:

UR URG 110

Compensation Range:

$60,431.00 - $84,603.00

The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.

Responsibilities:

General Purpose: Oversees the day-to-day operations of the kitchen within the University’s dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff.

Essential Functions

• 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 (e.g., vegetarian, gluten-free), 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