Lead Chef - Upscale Catering & High-Volume Kitchen

Syracuse University; City of Syracuse (NY); On-site; USD 36,000 - 40,000; Full time

Job summary

Syracuse University is seeking an experienced culinary leader for a full-time kitchen role in a high-volume catering/restaurant operation. The position requires advanced cooking techniques, staff oversight, and the ability to manage multiple events across locations.

Responsibilities include planning production, maintaining quality, and ensuring safety standards while delivering upscale menu items for varied functions. Strong organizational skills and prior supervisory experience are essential.

Qualifications

• Advanced cooking knowledge and procedures; 1-2 years formal training or equivalent work experience.
• At least 3 years additional upscale and high-volume restaurant or catering cooking experience, including management.
• Must have good organizational skills and prior experience directing and assigning work to staff.

Responsibilities

• Plan and coordinate the preparation and production of food for catered functions and restaurant service.
• Set production schedules for events at multiple locations.
• Assign tasks to cooking staff and monitor progress.
• Estimate food production quantities to minimize waste.
• Prepare and cook a variety of meats, seafood, soups, salads, desserts and more.
• Determine plate presentation and garnishes for upscale dishes.
• Instruct staff in methods and use of equipment.
• Complete weekly inventory of food products.
• Order produce, dairy, and supplies as needed for events and operations.
• Set daily specials for upscale operations.
• Maintain high sanitation and safety standards in all areas.
• Coordinate delivery of food and supplies to event rooms.
• Assist with menu development and review new cookbooks for trends.

Skills

Upscale/high-volume cooking

Leadership experience

Food safety knowledge

Education

Formal food service training

Tools

Kitchen equipment operation

Truck driving

Job description

Syracuse University is seeking an experienced culinary leader for a full-time kitchen role in a high-volume catering/restaurant operation. The position requires advanced cooking techniques, staff oversight, and the ability to manage multiple events across locations.

Responsibilities include planning production, maintaining quality, and ensuring safety standards while delivering upscale menu items for varied functions. Strong organizational skills and prior supervisory experience are essential.