Manager, Chef de Cuisine

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 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…