Chef Manager

About the role

The Chef Manager provides oversight and is ultimately responsible for the culinary direction for the central kitchen Department. The successful candidate will bring novel, on-trend national and international concepts to the University.

Responsibilities

• Provide leadership and supervision to the kitchen to ensure proper execution of agreed-upon standards.
• Train culinarians in proper culinary techniques, cooking procedures, sanitation and safety.
• Work directly with staff to enhance preparation and presentation of food.
• Collaborate with the Executive Chef to develop recipes that meet the needs of a diverse group of clients.
• Work with Executive Chef, Purchasing Agents and vendors to ensure sourcing of appropriate ingredients and hitting budgetary targets.
• Coordinate with the Executive Chef to fully responsible for all catering, ensuring cost control, and brand management.

Qualifications

• Degree in food service or culinary certificate from accredited school preferred.
• Minimum of ten years of kitchen knowledge in food preparation, presentation, sourcing and purchasing.
• Experience in a high-caliber, high-touch catering environment.
• Proven ability to train and lead a team.
• Proven ability to present well and execute high-caliber culinary events in high-impact situations.

Skills and Knowledge

• Comprehensive understanding and ability to teach all skills related to cooking including (but not limited to) knife skills, cooking vegetables, proteins and grains, sauces, all manner of culinary technique, and understanding of world cuisine.
• Ability to plan, execute, and appropriately present catering menus that are interesting to the Syracuse University community, healthy, sustainable, and authentically representative of ethnic cuisines.