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 - Day (United States of America) Range: UR URG 112 Compensation Range: $70,197.00 - $105,295.00 _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:** General Purpose: Influences every plate served to students and customers, through general planning, preparation, presentation, design, and implementation of the highest possible standards for the University campus dining. Uses a strong knowledge of culinary techniques, various cuisines, and cooking styles to provide a clear vision for menu offerings in residential and retail locations and catering services. Produces superior, nutritionally balanced, and high-quality food services to the satisfaction of diverse patrons. Devotes attention to and makes decisions having considered dietary restrictions, allergens, religious needs, and requests. Oversees the professional and line management of the culinary division and chef team. Increases the standards of catering offerings through innovation and positive change. Serves as the key spokesperson for all culinary inquiries and concerns, and remains abreast of national best practices, trends, and new advances within the industry. Monitors and ensures compliance with food safety laws and regulations, University policies and procedures, and other required articles. Possesses a solid understanding of labor and food costs to achieve financial and revenue goals. **Essential Functions:** + Oversees and manages culinary operations to meet production, presentation, and service standards. Manages production with a focus on culinary and production compliance in campus dining operations.Develops and plans menus for all dining areas in collaboration with unit chefs and managers. Selects and develops recipes as well as standardized production recipes to ensure consistent quality. Operates test kitchen for product trials and menu development. Ensure all menus represent the highest standard of quality and execution. Applies culinary expertise to food preparation and manages the final presentation and service of food. Maintains accurate counts on all food items prepared, ensuring there are no discrepancies in the amount of food needed versus the amount of food prepared. Responsible for overall inventory management related to culinary operations.Ensures efficient execution and delivery of all culinary products in line with the daily menu. Ensures menus comply with target food costs. Ensures food quality and nutrition content align with expectations and requirements. Stays informed of and communicates regional culinary market and ingredient trends. + Manages a culinary team consisting of chef leaders and culinary staff who are responsible for developing and executing culinary solutions to meet consumer needs and tastes.Oversees the training of culinary and dining employees to use best practice food production techniques, cooking techniques, menu development and planning, nutrition, and kitchen management. Coaches employees by creating a shared understanding of the department’s missions, vision, and goals. Ensures individual and team performance meets objectives and customer expectations. Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data for all culinary staff. Leads and facilitates culinary team meetings and briefings, ensuring clear communication and alignment. Oversees performance management for culinary team members, including approving hiring decisions, providing continuous supervision, addressing personnel matters, and conducting performance evaluations. + Manages food cost, procurement, and controls waste. Develops and delivers food and labor target data, focusing on margin improvement, and understanding performance metrics, data, order, and inventory trends.Manages and controls labor, resources, and materials to ensure quality, adequacy of supply, staffing levels, and cost controls within budgetary guidelines.Reviews and assesses profit and loss reports and dashboards. Oversees food inventory processes. Assists and coordinates all food purchasing. Assists with budget development and forecasting by researching, gathering data, synthesizing and analyzing information, and making recommendations. Conducts inventory assessments and reviews. Manages the food production management software. + Ensures safety and compliance with the University Sanitarian and the Environmental Health and Safety Office per Monroe County Department of Health guidelines.Develops, implements, and measures policies and directives for food safety and nutrition.Develops and monitors food safety training such as Allergens and Serv Safe Certifications, Basic Food Safety, and First Aid. Collaborates with the leadership to ensure proper equipment operation and maintenance. Ensures all food production equipment is utilized according to manufacturer’s instructions. Possesses knowledge of special diets and allergens and uses knowledge to influence decision-making. + Develops and maintains knowledge of current industry best practices. Other duties as assigned. **Minimum Education & Experience:** + Associate degree in Culinary Arts or equivalent such as a certificate from a leading culinary program and five years of experience as an executive chef in an operation with large-scale production required. + or an equivalent combination of education and experience. **Knowledge, Skills & Abilities:** + Strong communication and interpersonal skills required. + Ability to manage projects, and design and implement new programs required. + Ability to analyze, condense, and synthesize information and provide accurate analysis and summaries required. + Strong organizational, time management, and problem-solving abilities. Strong attention to detail required. + Ability to exercise independent judgment and follow established protocols and procedures required. + Strong financial acumen required. + Compliance and policy management knowledge related to the food service industry required. + Knowledge of health and safety regulations required. + Knowledge of allergens and sanitation regulations required. + Knowledge of culinary, baking, and pastry techniques required. + Strong customer service skills required. + Experience working with a diverse population, including students preferred. + Previous leadership experience, including team managementpreferred. **Licenses and Certifications:** + Servsafe certification (Food Manager, Food Handler, Allergens, Workplace modules) within 12 months of hire required. + Certified Foodservice professional (CFSP), Master Certified Food Executive (MCFE), Certified Chef de Cuisine (CCC) or Certified Executive Chef (CEC)preferred. **EOE Minorities / Females / Protected Veterans / Disabled:** The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion 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 status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations. Notice: If you are a **Current** **Employee,** please **log into myURHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world’s leading research universities, Rochester has a long tradition of breaking boundaries—always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you’re looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals At the University of Rochester, we commit to diversity, equity, and inclusion and united by a strong commitment to be ever better—Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.