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: 735 Library Rd, Rochester, New York, United States of America, 14627. Opening Worker Subtype: Regular. Time Type: Full time. Scheduled Weekly Hours: 40. Department: 100105 UR Hospitality Services. Work Shift: UR - Rotating.

Responsibilities

• 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.
• 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 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