Executive Chef Jobs in Rochester, NY (NOW HIRING)

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 diverse 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 functions or community outreach.
• 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.
• Assists with the development of new recipes, menu items, and special events as directed by culinary leadership.
• 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
EDUCATION & EXPERIENCE

• Culinary Arts degree or equivalent professional culinary training and
• 5 years of professional kitchen experience, 2 years of which in a leadership role required.
• Or equivalent combination of education and experience required.
• Proven 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 diverse population required.
• Ability to lead and motivate a diverse team of staff members preferred.

CERTIFICATIONS

• ServSafe Certification within 12 months of hire required.
• AllerTrain Certification within 12 months of hire required.