Chef Supervisor

Syracuse University; City of Syracuse (NY); On-site; USD 69,000 - 84,000; Full time

Job summary

Syracuse University Campus Dining is seeking a Chef Supervisor to lead the daily culinary and kitchen operations at an assigned campus location. You will direct food production, ensure recipes and plating meet standards, and supervise a diverse team of union, student, and part-time staff.

Regular coaching and presence in the kitchen are essential. The role requires an Associate degree in Culinary Arts or equivalent, ServSafe certification (or within 90 days), and strong leadership,

Qualifications

• Associate degree in Culinary Arts, Hospitality, or Restaurant Management or equivalent supervisory culinary experience.
• ServSafe certification required (or obtainable within 90 days of hire).
• Strong leadership, communication, and organizational skills.

Responsibilities

• Direct daily culinary and kitchen operations for the assigned Campus Dining location.
• Ensure recipes, portioning, sanitation, and brand standards are followed.
• Maintain inventory and manage food cost; supervise kitchen staff.
• Plan menus and production schedules with Executive Chef.
• Train staff on culinary techniques and food safety.

Skills

Leadership

Culinary Skills

Communication

Menu Planning

Food Safety - ServSafe

Education

Associate degree in Culinary Arts, Hospitality, or Restaurant Management

Job description

Syracuse University is committed to delivering an exceptional student experience through vibrant, engaged campus communities. This position is based at the above campus location and requires regular in-person presence to support our students, collaborate with colleagues, and contribute to our thriving academic environment. Syracuse University values the collaboration, mentorship, and spontaneous connections that happen when our community works together on campus. Remote work arrangements are limited in accordance with University policy.

Pay Range

Pay Range $69,200 - $84,000

Staff Level S4

FLSA Status

FLSA Status Exempt

Hours

Standard University business hours.
8:30am – 5:00pm (academic year)
8:00am – 4:30pm (summer)

Hours may vary based on operational needs.

Job Type

Job Type Full-time

Unionized Position Code Not Applicable

Job Description

Syracuse University Campus Dining operates more than 30 on-campus eateries, including multiple ‘All You Care to Eat’ dining rooms, cafés, coffee houses, national brand food courts, and retail convenience stores.
The Chef Supervisor leads the daily culinary and kitchen operations of an assigned Campus Dining location, directing food production, recipe execution, and sanitation standards while supervising a team of union, student, and part-time kitchen employees. Working in partnership with campus dining leadership, the Chef Supervisor hires, trains, schedules, and evaluates kitchen staff; plans and executes menus; and manages food cost, inventory, and quality standards across the unit.

Education and Experience

• Associate degree in Culinary Arts, Hospitality, or Restaurant Management and/or a combination of supervisory and professional culinary/kitchen experience equal to 5 years or more.

Skills and Knowledge

• Excellent leadership and communication skills, both written and oral, with the ability to actively listen and navigate difficult conversations skillfully.
• Strong culinary skills, including knife handling, food preparation techniques, recipe standardization, and menu execution; ServSafe Food Protection Manager certification required (or ability to obtain within 90 days of hire).
• Well-developed analytical and organizational skills, with the ability to make sound, timely decisions in a fast-paced kitchen environment.
• Must be able to support all kitchen areas of Campus Dining, including flexible/rotating work shift times.

Responsibilities

Kitchen Operations & Culinary Standards:

• Direct daily culinary and kitchen operations for the assigned Campus Dining location.
• Ensure food is prepared according to standardized recipes, portioning, and plating standards, and that sanitation, food safety, and brand standards are consistently upheld.
• Maintain continuous, visible presence in the kitchen to support staff and reinforce quality and customer service standards.
• Maintain proper inventory of food products and usage levels to support safe, efficient kitchen operations.
• Order and store food and supplies based on planned menus and recipes, forecasting needs and processing invoices and direct purchases.
• Track unit data metrics; including patron counts, labor, and food cost to control expenses and support department budget goals.
• Adjust menu cycles as needed to ensure variety and freshness that meet customer satisfaction demands.
• Works with procurement to ensure the highest quality of contracted products are maintained. Communicates purveyor issues to regional procurement.

Training & Menu Development:

• Plan menus and production schedules in coordination with the Executive Chef.
• Conduct employee training on culinary techniques, recipe execution, and food safety.
• Research, test, and help standardize recipes, and participate in menu tastings and culinary planning initiatives.
• Continuous training of all kitchen personnel in food preparation, operation of equipment and utensils, and cooking methods.
• This training is based on local health department sanitation, safety, HACCP , and recipe standards.

Customer Service & Issue Resolution:

• Monitor customer feedback and satisfaction within the unit.
• Investigate and resolve food quality, service, or product concerns, escalating and coordinating with campus partners as needed to bring issues to full resolution.
• Establishes and maintains cleaning schedules of equipment and work areas.
• Ensures that all personnel follow and completes all maintenance and cleaning responsibilities.

Other Duties as Assigned:

• Support other Campus Dining kitchens and/or the Catering Services Department at events as needed.
• Work cooperatively with others to achieve department and University-wide objectives.

Physical Requirements

• Prolonged walking and standing.
• Frequent pushing, twisting; occasional stooping and reaching overhead.
• Some kneeling, crouching, and stair climbing.
• Lifting and carrying 50 pounds.
• Exposure to heat, sharp tools, and commercial kitchen equipment.

Tools/Equipment

Not Applicable

About Syracuse University

Syracuse University is a private, international research university with distinctive academics, diversely unique offerings, and an undeniable spirit. Located in the geographic heart of New York State, with a global footprint, and over 150 years of history, Syracuse University offers a quintessential college experience.
The scope of Syracuse University is a testament to its strengths: a pioneering history dating back to 1870; a choice of more than 200 majors, 100 minors, and 200 advanced degree programs offered across the University’s 13 schools and colleges; over 15,000 undergraduates and over 6,000 graduate students; more than a quarter of a million alumni in 160 countries; and a student population from all 50 U.S. states and 123 countries. For more information, please visit http://www.syracuse.edu.

About the Syracuse area

Syracuse is a medium-sized city situated in the geographic center of New York State approximately 250 miles northwest of New York City. The metro‑area population totals approximately 500,000. The area offers a low cost of living and provides many social, cultural, and recreational options, including parks, museums, festivals, professional regional theater, and premier shopping venues. Syracuse and Central New York present a wide range of seasonal recreation and attractions ranging from water skiing and snow skiing, hiking in the Adirondacks, touring the historic sites, visiting wineries along the Finger Lakes, and biking on trails along the Erie Canal.

EEO Statement

Syracuse University is an equal-opportunity institution. The University prohibits discrimination and harassment based on race, color, creed, religion, sex, gender, national origin, citizenship, ethnicity, marital status, age, disability, sexual orientation, gender identity and gender expression, veteran status, or any other status protected by applicable law to the extent prohibited by law. This nondiscrimination policy covers admissions, employment, and access to and treatment in University programs, services, and activities.

Commitment to Supporting and Hiring Veterans

Syracuse University has a long history of engaging veterans and the military-connected community through its educational programs, community outreach, and employment programs. After World War II, Syracuse University welcomed more than 10,000 returning veterans to our campus, and those veterans literally transformed Syracuse University into the national research institution it is today. The University’s contemporary commitment to veterans builds on this historical legacy, and extends to both class‑leading initiatives focused on making an SU degree accessible and affordable to the post‑9/11 generation of veterans, and also programs designed to position Syracuse University as the employer of choice for military veterans, members of the Guard and Reserve, and military family members.

Commitment to a Respectful and Welcoming Community

Syracuse University fosters a welcoming learning environment where students, faculty, administrators, staff, curriculum, social activities, governance, and all aspects of campus life reflect a broad range of perspectives and experiences. The University community values the many similarities and differences among individuals and groups. At Syracuse, we are committed to preparing students to engage with and appreciate the richness of backgrounds, beliefs, and experiences that shape our society. To achieve this, we strive to cultivate a community that respects and encourages open dialogue, understanding, and mutual respect.