Chef, Cornell Dining

About the role

The Chef II position within Student & Campus Life (SCL) at Cornell University is responsible for developing and implementing a high-volume food program and customer experience. This role oversees culinary operations for assigned units, including retail, all-you-care-to-eat, or catering businesses, serving approximately 2000 meals per day.

Responsibilities

• Develop and implement a unique world-class high-volume food program and customer experience
• Support and inspire a large culinary team
• Provide on-the-job coaching and feedback, assess ongoing training needs, and evaluate individual and team performance
• Oversee menu planning, food service quality control, recipe adherence, product ordering, and inventory levels
• Ensure food safety, food quality, and customer service standards
• Maintain a safe and welcoming environment for staff
• Establish strong relationships with community partners, guests, clients, and other work groups
• Manage performance through regular hands-on training, daily feedback, and coaching

Requirements

• At least two years of formal culinary training, two years of college course work and/or relevant Associate’s degree with at least 3 years of relevant experience or equivalent combination of education and work experience
• Previous supervisory experience or experience in managing effective teams
• Technical/computer skills, including experience with MS Word and Office productivity tools
• Working knowledge of appropriate food and health codes
• Demonstrated skill in understanding of cultural differences

Qualifications

• Highly self-motivated team player with flexibility and customer service orientation
• Ability to work in a dynamic, high-volume, and time-sensitive environment
• Effective communication and collaboration skills with diverse populations
• Strong management and leadership abilities
• Ability to establish and maintain strong relationships with community partners, guests, clients, and other work groups
• Active involvement in staff development and performance management

Skills

• Culinary excellence and creativity in menu selection and ingredient adjustments
• Understanding of cultural differences and ability to adapt to diverse environments
• Effective time management and organizational skills
• Proven ability to lead and mentor a team
• Knowledge of food safety and quality standards

Benefits

This position offers competitive compensation, including a salary range of $72,209.00 - $82,132.00, and benefits that may include health insurance, retirement plans, and paid time off.

Pay

The starting salary for this position is $72,209.00 - $82,132.00 annually.

Schedule

The position requires a varied work schedule, including availability on nights and weekends as needed.