Executive Sous Chef Job at University of Rochester (Rochester)

Job Description

Supports culinary leadership in the oversight of all aspects of kitchen operations within the University dining program. Manages food preparation, maintains kitchen standards, ensures high-quality meals, and supervises kitchen staff. Creates a positive, efficient, and safe kitchen environment, promoting a high level of customer satisfaction and student engagement.

Job Responsibility

Assists in managing daily kitchen operations, ensuring the smooth and efficient preparation of meals for students, faculty, and staff
Collaborates with the culinary leadership to plan menus that cater to diverse dietary preferences and meet nutritional standards
Oversees food preparation and cooking procedures, ensuring consistency, quality, and presentation of dishes
Assists in managing inventory and food ordering to ensure the kitchen has adequate supplies while minimizing waste
Monitors production to maintain product integrity and meet purchasing agreements
Independently executes daily menus and event operations
Actively participates in pop-up events and special programming initiatives
Engages directly with students to address allergen concerns and dietary inquiries
Participates in special events, catering services, or other university-related dining activities as needed
Leads, directs, and manages the performance of kitchen staff, including represented staff consisting of line cooks, prep cooks, and dishwashers
Provides direct supervision and coaching to ensure staff are working efficiently and collaboratively as a cohesive and effective team
Enhances performance quality by setting clear standards, monitoring progress, providing feedback, and identifying training needs
Implements improvement plans, develops performance expectations for a culture of continuous growth and development, and aligns performance results with University-wide goals and objectives
Completes performance evaluations
Assists with managing payroll, employee timecards, and training programs
Assists with scheduling and delegating tasks to kitchen staff to ensure optimal workflow and coverage
Provides constructive feedback and support to team members, ensuring a positive and efficient work environment
Maintains a strong focus on teamwork, communication, and staff development
Ensures adherence to all food safety and sanitation guidelines, including proper handling, storage, and preparation of food
Monitors kitchen cleanliness and organization, ensuring all equipment and work areas meet university and health department standards
Performs regular checks of kitchen supplies and equipment to ensure they are functioning correctly and safely
Reviews dishes and meals to ensure they meet the University’s standards for quality, portion control, and presentation
Collaborates with the Executive Chef to innovate and introduce new dishes or seasonal offerings
Responds to feedback from students, faculty, and staff to continually improve menu options and dining experiences
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
Stays up to date with culinary trends, techniques, and dietary preferences that align with university dining goals
Other duties as assigned

Requirements

Culinary Arts degree or equivalent professional culinary training
3 years of professional kitchen experience, 1 year of which in a leadership role required
Or equivalent combination of education and experience required
Experience managing kitchen staff and fostering a positive team environment required
Strong knowledge of food safety regulations, kitchen best practices required
Ability to work under pressure required
Excellent communication, organizational, and time-management skills required
Flexibility and adaptability to accommodate the unique needs of the university dining program required
Ability to work nights, weekends, or holidays as needed required
ServSafe Certification within 12 months of hire required
AllerTrain Certification within 12 months of hire required

Nice to have

Passion for creating innovative and high-quality meals for a diverse population preferred
Ability to lead and motivate a diverse team of staff members preferred

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