Chef de Cuisine

Job Title

Oversees the day-to-day operations of the kitchen within the University's dining program. Serves as a team lead for a group of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Leads menu creation, development, and implementation in order to provide nutritious and high-quality meals to students, faculty, and staff. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination, inventory, and budgeting.

Responsibilities

Supervises and leads day-to-day operations of 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. May assist with staff scheduling to ensure adequate coverage. Supports planning and executing special events, catering services, and dining program promotions.

Collaborates with culinary leadership and staff in menu creation, development and planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. Creates and adapts menus based on seasonal availability, dietary restrictions, and student preferences. Oversees the creation of special event menus, catering, and themed meals for university functions or community outreach. Implements changes to menu offerings based on feedback received.

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 3 years of professional kitchen experience required.
• Or equivalent combination of education and experience.
• 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.