Chef Manager
Syracuse University
Chef Manager
With general supervision from the Campus Executive Chef, the Chef Manager provides oversight and is ultimately responsible for the culinary direction for the central kitchen Department. The successful candidate will bring novel, on-trend national and international concepts to the University. The candidate will understand flavors and presentation and incorporate those skills into large and small events. The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available.
Degree in food service or culinary certificate from accredited school preferred. Minimum of ten years of kitchen knowledge in food preparation, presentation, sourcing and purchasing. Experience in a high-caliber, high-touch catering environment. Proven ability to train and lead a team. Proven ability to present well and executive high-caliber culinary events in high-impact situations.
Must have a comprehensive understanding and ability to teach all skills related to cooking including (but not limited to) knife skills, cooking vegetables proteins and grains, sauces, all manner of culinary technique and understanding of world cuisine. Ability to plan, execute, and appropriately present catering menus that are interesting to the Syracuse University community, healthy, sustainable and authentically representative of ethnic cuisines.
Provide leadership and supervision to the kitchen to ensure proper execution of to agree upon standards. Train culinarians in proper culinary techniques, cooking procedures, sanitation and safety. Work directly with staff to enhance preparation and presentation of food. In collaboration with the Executive Chef, develop recipes that meet the needs of a diverse group of clients. Work with Executive Chef, Purchasing Agents and vendors to ensure sourcing of appropriate ingredients and hitting budgetary targets. In coordination with the Executive Chef, fully responsible for all catering, ensuring cost control, and brand management.
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