Chef Manager

Job Details Location: Syracuse University campus (in‑person required). Remote work arrangements are limited. Pay Range: $80,000 (based on responsibilities, experience, etc.) Staff Level: S5 FLSA Status: Exempt Hours Standard university business hours: 8:30am–5:00pm (academic year); 8:00am–4:30pm (summer). Hours may vary based on operational needs. Job Type Full‑time Job Description Under general supervision from the Campus Executive Chef, the Chef Manager provides oversight and is ultimately responsible for the culinary direction of the central kitchen department. The successful candidate will bring novel, on‑trend national and international concepts to the University, understand flavors and presentation, and incorporate these skills into large and small events. They will have a broad worldview with an eye toward sustainability, using locally sourced products when possible. Education and Experience Degree in food service or culinary certificate from an 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 executive‑level culinary events in high‑impact situations. Skills and Knowledge Comprehensive understanding and ability to teach all skills related to cooking, including knife skills, cooking vegetables, proteins and grains, sauces, and world cuisine. Ability to plan, execute, and appropriately present catering menus that are interesting, healthy, sustainable, and authentically representative of ethnic cuisines. Responsibilities Provide leadership and supervision to the kitchen to ensure proper execution of agreed‑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. Physical Requirements Not applicable. Tools/Equipment Not applicable. EEO Statement Syracuse University is an equal‑opportunity institution. The University prohibits discrimination and harassment based on race, color, creed, religion, sex, gender, national origin, citizenship, ethnicity, marital status, age, disability, sexual orientation, gender identity and gender expression, veteran status, or any other status protected by applicable law. This nondiscrimination policy covers admissions, employment, and access to and treatment in University programs, services, and activities. #J-18808-Ljbffr