Sous Chef

University of Rochester; United States; On-site; USD 48,000 - 68,000; Full time

Job summary

University of Rochester is seeking a Chef de Partie to manage a designated kitchen section, ensuring high-quality dishes and adherence to dining standards. You will supervise junior staff, maintain cleanliness, and uphold safety practices while collaborating with culinary leadership on menus and events.

Role requires a Culinary Arts degree or equivalent training and at least 2 years of professional kitchen experience, with strong communication and teamwork skills.

Qualifications

• Culinary Arts degree or equivalent professional culinary training and 2 years of professional kitchen experience required.
• Or equivalent combination of education and experience; experience in a professional kitchen as a Chef de Partie or similar preferred.

Responsibilities

• Manages the daily operations of a designated section of the kitchen and prepares dishes to standard.
• Maintains organization, cleanliness, and food safety in the assigned area.
• Mentors junior kitchen staff and supports training for new team members.
• Assists in menu planning and supports special events and catering when needed.

Skills

Food safety

Kitchen management

Communication

Teamwork

Mentoring

Education

Culinary arts degree

2 years kitchen experience

Job description

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

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 Auxiliary Operations

Work Shift: UR - Rotating (United States of America)

Range: UR URG 107 H

Compensation Range: $23.27 - $32.60

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:

Supports the overall kitchen operations within the university dining program. Oversees a specific section of the kitchen (e.g., grill, pastry, sauces, or cold dishes), ensuring the efficient preparation, cooking, and presentation of meals for students, faculty, and staff. Works closely with the team lead and other kitchen staff to maintain high standards of food quality, safety, and hygiene while providing excellent customer service.

Essential Functions:

• Manages the daily operations of a designated section of the kitchen (e.g., grill, pastry, hot, or cold kitchen). Prepares, cooks, and presents dishes in accordance with university dining standards and menus. Ensures that all dishes are prepared with attention to detail and consistent quality. Maintains organization and cleanliness of assigned section, ensuring that equipment is cleaned and properly maintained. Assists the team in menu planning and the creation of new dishes that align with the university's dining goals and student preferences. Follows established recipes and ensures consistency in the preparation and presentation of dishes. Provides feedback to the culinary leadership on new ideas or improvements for the dining program. Participates in special events, catering functions, or other university dining activities as needed.
• Prepares ingredients, sauces, and dishes according to recipes and menus designed by culinary leadership and team. Ensures dishes are prepared to order, meeting quality and timing requirements. Monitors food stock and ensures that products are rotated to avoid wastage. Helps to ensure the timely and efficient production of meals during peak hours.
• Works collaboratively with leadership and other team members to ensure seamless kitchen operations. Oversees and mentors junior kitchen staff, including represented staff consisting of cooks and other team members in an assigned section. Provides clear communication to the kitchen team regarding daily tasks, menu items, and any special dietary requirements. Assists in training new staff and supporting their development within the kitchen.
• Adheres to all food safety standards, health and safety regulations, and sanitation procedures. Ensures proper food handling, storage, and preparation practices to minimize cross-contamination and ensure food safety. Maintains a clean and safe working environment by following strict cleanliness protocols and health department regulations.
• Monitors the inventory of ingredients and supplies in assigned section, ensuring that stock is regularly checked and replenished. Works with the culinary leadership and team to communicate any needs for ordering supplies or addressing shortages. Contributes to maintaining cost control and minimizing food waste by adhering to portion control guidelines.
• Ensures all dishes meet the University's standards for taste, presentation, and nutritional value. Addresses any customer feedback or complaints related to the food and works towards continuous improvement. Ensures that dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free options, are met consistently.
• Stays up to date with culinary trends, techniques, and dietary preferences that align with university dining goals.
• Other duties as assigned.

Minimum Education & Experience:

• Culinary Arts degree or equivalent professional culinary training and 2 years of professional kitchen experience required
• Or equivalent combination of education and experience Experience in a professional kitchen as a Chef de Partie or similar preferred

Knowledge, Skills & Abilities:

• Strong knowledge of food safety and hygiene practices required
• Experience in managing a specific kitchen section (e.g., grill, pastry, or sauces) required
• Ability to work efficiently while maintaining high-quality standards required
• Excellent communication and teamwork skills required
• Ability to mentor and train junior kitch