Head Chef – Campus Dining & Menu Leadership

Campus Auxiliary Services, SUNY Geneseo; Village of Geneseo (NY); On-site; USD 65,000 - 67,000; Full time

Benefits offered by this job

Health and wellness coverage

Retirement with employer match

Life/Disability Insurance

Generous paid time off

13 paid holidays

Complimentary dining on campus

Job summary

Campus Auxiliary Services at SUNY Geneseo seeks a Head Chef to lead culinary operations across on-campus dining venues, from menu development to execution and service. You will manage labor,train staff, ensure high food quality and safety, and coordinate with nutrition staff and campus partners.

The role emphasizes strong leadership, budget understanding, and collaboration. Reports to Senior Dining Manager; exempt; pay range $65,000–$67,000 per year; generous benefits are provided.

Qualifications

• Two-year degree specializing in culinary services, food service or equivalent education/experience.
• Chef experience in a large-scale dining venue. Knowledge of cooking techniques, ingredients, and flavor combinations.
• Or equivalent combination of education and experience.
• ServSafe certification preferred.

Responsibilities

• Direct and produce all aspects of food cooking, menu creation and culinary production.
• Maintain daily production levels and quality.
• Create diverse menus and plan orders while solving shortages or costs.
• Work within food and labor budgets to control costs.

Skills

Strong culinary skills

Menu creation

Attention to detail

Strong communication

Effective leadership

Computer literacy (Word, Excel, POS)

Budget awareness

Problem solving

Customer service

Education

Two-year culinary degree

Chef experience in large-scale dining

Equivalent education/experience

ServSafe certification preferred

Tools

Word

Excel

Email

POS systems

Job description

Campus Auxiliary Services at SUNY Geneseo seeks a Head Chef to lead culinary operations across on-campus dining venues, from menu development to execution and service. You will manage labor,train staff, ensure high food quality and safety, and coordinate with nutrition staff and campus partners.

The role emphasizes strong leadership, budget understanding, and collaboration. Reports to Senior Dining Manager; exempt; pay range $65,000–$67,000 per year; generous benefits are provided.