Manager, Chef de Cuisine

University of Rochester; Frederick (MD); On-site; USD 64,000 - 96,000; Full time

Job summary

The University of Rochester's dining program seeks an experienced kitchen leader to oversee day-to-day operations, manage culinary staff, and collaborate with leadership to deliver high-quality meals for students, faculty, and staff.

This role emphasizes menu planning, food safety, budgeting, and staff mentorship to drive culinary excellence and innovation across campus dining services.

Qualifications

• Culinary Arts degree or equivalent with 5 years of professional kitchen experience, 2 in a leadership role.
• Equivalent combination of education and experience.
• Proven experience managing kitchen staff and ensuring smooth operations.

Responsibilities

• Oversees day-to-day operations of the kitchen within the dining program.
• Manages a team of culinary staff and coordinates with culinary leadership.
• Ensures compliance with food safety standards and proper allergen handling.
• Participates in menu planning, inventory, and budgeting.
• Supports staff scheduling and labor cost management.
• Leads training, development, and performance discussions.
• Supports special events, catering, and dining promotions.
• Maintains high standards of taste, presentation, and nutrition.

Skills

Food safety

Leadership

Communication

Organization

Budgeting

Time management

Staff development

Meal planning

Education

Culinary Arts degree

Equivalent training

Tools

Kitchen equipment

Job description

Job Location (Full Address):

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 (United States of America)

Range:
UR URG 111

Compensation Range:
$64,200.00 - $96,200.00

The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.

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.

Essential Functions:

• 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.
• 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 functioning properly and that maintenance issues are reported promptly. Performs quality control checks on prepared dishes to ensure they meet the University’s standards for taste, presentation, and nutritional value.
• Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. Tracks inventory levels and assists in ordering ingredients while maintaining cost-effective purchasing practices.
• Assists with procurement and production planning activities.
• Works closely with other departments within the dining program to ensure seamless meal service. Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. Fosters a positive work environment and promotes teamwork within the kitchen staff.
• Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations.
• Other duties as assigned.

Minimum Education & Experience:

• Culinary Arts degree or equivalent professional culinary training and 5 years of professional kitchen experience, 2 years of which in a leadership role required
• Or equivalent combination of education and experience Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required

Knowledge, Skills & Abilities:

• Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required
• Ability to work well under pressure, manage multiple tasks, and meet deadlines required
• Strong leadership skills with the ability to motivate, train, and mentor team members required
• Excellent communication and organizational skills required
• Understanding of budget management, food costs, and inventory control required
• Ability to work nights, weekends, or holidays as needed required
• Passion for creating innovative and high-quality meals for a broad population preferred
• Ability to lead and motivate a team of staff members preferred

Licenses and Certifications:

• ServSafe Certification within 1 year required
• AllerTrain Certification within 1 year required

The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status,or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.