Campus Dining Chef II — High-Volume Cuisine Lead

Cornell University; Ithaca (MI); On-site; USD 74,000 - 82,000; Full time

Job summary

Cornell University seeks a Chef II to lead culinary operations in a high-volume unit on campus in Ithaca, NY. The role oversees a large team of cooks, plans menus, ensures food safety, and maintains cost-effective, high-quality meal service for thousands daily.

Requires at least two years formal culinary training, supervisory experience, and knowledge of health codes. The position includes nights/weekends, a competitive pay range, and opportunities for training and advancement within Cornell

Qualifications

• Two years formal culinary training, two years of college coursework and/or an Associate’s degree with at least 3 years of relevant experience or equivalent combination.
• 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.

Responsibilities

• Be actively involved with all staff and continually look to motivate, develop, and manage performance through regular hands-on training, daily feedback, and coaching.
• Develop and maintain strong and lasting relationships with our community partners, guests, clients, and other work groups to advance organizational goals and outreach initiatives.
• Demonstrate culinary excellence and creativity in their menu selection and ingredient adjustments to ensure great-tasting, high-quality, and cost-effective meal options
• Establish a pattern of management to monitor and ensure food safety, food quality, and customer service standards as well as ensure a safe & welcoming environment for our staff.

Skills

Culinary training

Supervisory experience

MS Word

Food safety

Cultural competency

Education

Two years culinary training / Associate’s degree

Job description

Cornell University seeks a Chef II to lead culinary operations in a high-volume unit on campus in Ithaca, NY. The role oversees a large team of cooks, plans menus, ensures food safety, and maintains cost-effective, high-quality meal service for thousands daily.

Requires at least two years formal culinary training, supervisory experience, and knowledge of health codes. The position includes nights/weekends, a competitive pay range, and opportunities for training and advancement within Cornell