Chef jobs in Greece, NY - 87 jobs

Ready to sharpen your skills and get hands-on experience in a professional kitchen? As a Culinary Intern at The Country Club of Rochester, you'll work alongside our Chef de Cuisine and talented kitchen team to learn what it takes to run a fast-paced, high-energy culinary operation. This is a great opportunity to build real-world experience, practice your technique, and see what professional kitchen life is all about! What You'll Do Help prepare menu items and learn CCR's recipes and standards while developing your own culinary foundation. Support the kitchen team in plating and serving dishes that look as good as they taste. Keep things running smoothly by flagging any shortages or issues to the chefs. Maintain a clean, organized, and safe workspace Jump in on special projects or tasks from the Chef de Cuisine-no two days are exactly the same! Represent CCR with professionalism and pride as part of our culinary crew. What We're Looking For Someone who thrives in a busy, fast-paced environment A team player who's willing to help wherever needed Comfortable being on your feet and moving around for long stretches (up to 8 hours). Curious and eager to learn-bonus points if you like noticing little details that make the dining experience extra special. Experience Needed Kitchen or culinary experience is great but not required-we'll teach you! Enrollment in (or recent completion of) a culinary program is a plus Advantages of being a CCR team member include: Medical, Dental and Vision Benefits for Full Time employees! Free Long-Term Disability and Life Insurance for Full Time employees! 401k with up to 5% Employer Match available to both Full Time and Part Time Employees! Free Lunch and/or Dinner during your shift! Free Golf on Mondays! Many Employee Discounts through LifeMart!

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Jr Sous Chef Reports to: Sous Chef Who are we: For more than 50 years, SSA has partnered with cultural attractions to design the hospitality experience journey, freeing our partners to remain mission-focused. We bring together admissions, culinary, and retail with innovation and human connection to shape a seamless guest journey. Our focus is on people, innovation, and operational intelligence as a means to create special moments with lasting impact. We call it 452 Hospitality, the foundation of how we serve our partners and their communities. Responsibilities Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client. Ensure restaurant/location is adequately prepped and staffed (BOH) for daily operation. Oversight of location kitchen duties, ensuring quickservice, food service, safety and quality, availability, merchandising, and guest service standards are all met and exceeded. Oversight of safety logs, including food temperatures, rotation, and waste. Ensures proper uniform, hygiene, handwashing, and glove use with staff. Responsible for supporting SSAfety training with knife handling skills, ensuring all direct reports display proper use of knives and slicers. Creates daily prep and item lists, delegating to employees as necessary. Actively helps to support operations and fill holes as necessary to ensure smooth service. Maintains a checklist of routine or daily cleaning tasks and ongoing projects or menu planning. Assists the Sous Chef in assigning associates to duties, coaching through projects, daily task,s and guest interaction. Actively and efficiently responds to guest and client feedback, with a report to the operations manager to ensure that any potential complaints are mitigated against further occurrence. Oversees personnel duties, including but not limited to: Training new employees and issuing performance reviews. Actively managing and issuing progressive documentation to coach and counsel the employee on performance, with oversight from the operations manager. Reports employee attendance and any hour discrepancies to the payroll department. Oversees break and rest break management for BOH employees. Inspects equipment and performs routine maintenance and cleaning as necessary. Assists the team to ensure all tasks are completed in a timely manner by helping complete daily tasks as necessary. Communicates with the Sous Chef and Food Service Operations Manager(s) in regard to any issues seen with daily service or quality. Works directly with restaurant supervisor(s) to ensure respective locations are operating to standard. Remains knowledgeable of and supervises in accordance with all applicable local, state, and federal laws. Perform other tasks as deemed necessary. Maintain a clean, safe, and organized work environment. Uphold and demonstrate a complete understanding of company policies and procedures. Job Requirements Strong interpersonal and communication skills, including the ability to articulate to our General Manager and personnel. Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships with other branch managers. Exceptional problem-solving/decision-making skills combined with the ability to be organized. Demonstrates multi-tasking, detail, analytical, planning and leadership skills. Demonstrates the ability to remain flexible in a fast-paced environment. An ideal candidate is a team player, personable, professional, upbeat and energetic, takes initiative, uses tact and diplomacy. Computer knowledge and skill level for basic office functions. Physical ability to stand for extended periods and to move and handle boxes (10-35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above. Ability to work varied hours/days, including nights, weekends and holidays, as needed. IDEA + Belonging Promote an inclusive & supportive approach within the Brand team, with networking continuing at all units. Focuses on removing barriers and empowering growth and opportunity for team members at all levels. Leads by example through Sustainability/Conservation efforts; displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary. Engages with SSA/Unit in driving community effort through engagement activities and focus. On opportunities of giving back. Previous Experience 1-2 years experience in culinary This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this . SSA Group reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments) Compensation and Benefits Eligible for overtime pay. On-Demand Pay Program: Get access to a portion of earned wages before payday. Meal Plan & Employee Discounts at applicable locations. Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods). Tuition Discount through Partnership College. Up to 8 hours of Bereavement Leave. Holiday pay of 1.5× the regular rate is provided for hours worked on Christmas Day and Thanksgiving Day. Paid sick leave is provided in accordance with applicable state and local laws. Accrual rates, caps, and usage rules vary by location. Locations include: Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, Washington, D.C.. Colorado: Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year, under the Healthy Families and Workplaces Act (HFWA). Maryland: Employees accrue at least 1 hour of paid sick and safe leave for every 30 hours worked, up to 40 hours per year, as required under the Maryland Healthy Working Families Act. Washington: Employees accrue 1 hour of paid sick leave for every 40 hours worked, in accordance with the Seattle Paid Sick and Safe Time. SSA Holdings and its affiliated companies, including SSA Group, A&F Souvenir, Cinchio Solutions, and Behavioral Essentials, are equal opportunity employers. We are committed to diversity and inclusion in our hiring practices and welcome applicants from all backgrounds. A diverse team strengthens our collective impact. All California Residents: By submitting your job application, you agree you have reviewed the SSA Group California Consumer Privacy Act (CCPA) Candidate and Employee Privacy Notice ("Notice"). San Francisco Residents: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Please see the "Fair Chance Ordinance - Know Your Rights" document for more information. By submitting your job application, you agree you have reviewed the "Fair Chance Ordinance - Know Your Rights" document. We accept applications for this position on a rolling basis. Apply anytime at thessagroup.com. Applications are reviewed as received, and the position remains open until filled.

Hospitality Management Corporation is a Dallas based privately held provider of management solutions and hospitality industry services, each customized to fit our clients' unique needs. HMC's core value and mission is to provide our clients with the finest management expertise the industry has to offer with integrity, honesty, and open communication. When choosing to work for a company, HMC should be your first choice due to a well-deserved record of Honesty, Professionalism, Experience, Innovation, Flexibility, Customer Service and most importantly - Results. HMC believes that a company is only as strong as its team members. Team members are encouraged by their superiors to push themselves and are provided with the resources to ensure that success is achieved. We are currently searching for an Executive Chef for the Marriott Rochester Airport Why Work With Us? It's a fun company to work for! We recognize efforts and reward results Great benefits package, including 401K. Promotional opportunities with a growing company. Excellent incentive plan Compensation Duties and Responsibilities: Responsible for daily supervision of chefs and cooks, and delegates authority to Supervise and delegate tasks to chefs and cooks, ensuring daily food needs are met Plan and schedule personnel to meet the demands of guests and banquet functions Organize kitchen operations to maintain efficient flow and adequate staffing Ensure consistency in food quality, portion control, and presentation Control food costs and manage forecasting, requisitioning, and surplus utilization Oversee administrative functions such as forecasting, payroll, scheduling, and recruiting Motivate, train, and promote staff, fostering a reliable and skilled team Collaborate with the Director of Food & Beverage on menu creation and merchandising Implement and enforce policies for purchasing and recipe management Visit with guests to gather feedback on food quality and service Enforce company policies and procedures Experience/Skill Requirements: Must have at least two years' experience in all aspects of food preparation and/or restaurant operations. Must have the ability to create exciting and tasty food menus. Must have the ability to establish food preparation procedures which ensure consistently high quality of food. Must have effective communications skills. Must have the ability to supervise, lead and motivate employees. HMC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Mamma G's is Hiring a Talented Sous Chef Are you a highly skilled and motivated chef looking for an immediate opportunity to showcase your culinary expertise? Do you thrive in a fast-paced and dynamic kitchen environment? If you answered yes, then we want to hear from you! Mamma G's is a family owned and operated Italian restaurant located in Rochester, NY. We are seeking a talented Sous Chef to join our team and contribute to the excellence of our restaurant. With a variety of authentic Italian dishes, we offer something for everyone - from Italian paninis to pasta to fish and chips. Join our family at Mamma G's and be a part of our mission to delight our customers with delicious food. Main Responsibilities of a Sous Chef: Assist the Head Chef in managing the kitchen operations Prepare and cook food according to recipes and quality standards Supervise and train kitchen staff Ensure food safety and sanitation practices are followed Job Responsibilities: Collaborate with the Head Chef to create and execute menus Oversee food preparation and cooking processes Supervise and train kitchen staff on cooking techniques and safety procedures Ensure high quality and appealing presentation of all dishes Manage inventory, stock, and ingredient orders Maintain a clean and organized kitchen Job Requirements: Prior experience as a Sous Chef or similar role Strong knowledge of culinary techniques and kitchen equipment Excellent communication and leadership skills Ability to work in a fast-paced and high-pressure environment Attention to detail and ability to multitask Food safety and sanitation certification Perks and Benefits: 401k matching Paid training Job Types: Full-time Location: Mamma G's Ristorante Italiano, 2133 E Henrietta Rd, Rochester, NY 14623 If you are a talented and passionate Sous Chef ready to take your culinary career to the next level, apply now and join our team at Mamma G's! Work schedule Weekend availability Holidays Benefits 401(k) matching Paid training

Duties and Responsibiities: • Preparing meals and food to meet the specifications of guests in a timely manner • Properly measuring kitchen ingredients and food portions • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation • Managing the kitchen inventory and ensuring supplies are fresh and of high quality • Ensuring proper food temperatures when cooking and proper storage afterward • Keeping the workstation and kitchen equipment clean, organized and sanitized • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Skills and Qualifications: • Exceptional cooking skills • Ability to effectively manage the kitchen staff, motivate them and assign duties fairly • Familiarity with the best practices in the hotel and catering services industry • Knowledge of health and safety standards • Proficient in Microsoft Office, Point of Sale and restaurant management software • Ability to multitask and work quickly under pressure • Advanced verbal and written communication skills • Attention to detail and organizational skills Experience: Applicants should have at least 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. Many employers prefer candidates who have prior experience working as Sous Chefs or Kitchen Managers. Applicants should be able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures. Salary range: $45,000 - $65,000, depending upon education and experience.

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): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 37.5 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Day (United States of America) Range: UR SEIU 025 H Compensation Range: $19.13 - $25.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently.SUPERVISION AND DIRECTION EXERCISED:None.MACHINES AND EQUIPMENT USED:Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment.TYPICAL DUTIES:1.Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler.2. Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes.3. Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage.4. Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety.5. Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays.REQUIREMENTS:Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture 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 characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.

The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations - 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands : Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification : Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities : Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations - 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands : Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification : Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities : Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

JOIN OUR TEAM With gaming, hotel, retail and restaurant positions, you can always find what you're looking for at del Lago. Previous casino-industry experience is not required, but a friendly, positive attitude is. We'll provide all the training you'll need to succeed in your job and grow in your career. Whether it's the fun of the slots or the excitement you only find at the best gaming tables, del Lago will bring the action you're looking for. Our luxurious 205 room hotel with beds more comfy than home, services that make everyone feel like a high roller and spa treatments to soothe and rejuvenate. Wherever you're coming from, however long you plan to stay, there's only one destination in the Finger Lakes region that gives you everything you expect, and then some. Join a winning team today at del Lago Resort & Casino JOB SUMMARY ESSENTIAL DUTIES AND RESPONSIBILITIES Please paste your job description here. REQUIRED SKILLS AND ABILITIES EDUCATION AND EXPERIENCE PHYSICAL REQUIREMENTS & WORKING CONDITIONS All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability. Work With Us Churchill Downs Incorporated is an inclusive and fun place to work. We celebrate unique approaches and points of view. We believe diversity is a mindset that drives excellence. We're always learning, evolving and growing. We innovate through mutual respect of ideas and collaboration. This allows us to build a common language that inspires our team members and propels us toward the achievement of our vision. Already Work Here? Here's a link to apply internally: Employee Login

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 113 Compensation Range: $77,216.00 - $115,824.00 _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:** 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 assigned area of responsibility. Provides 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 assigned locations' culinary team. 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. Scope of responsibilities in support of the food services mission of the University includes all internal culinary operations in Residential Dining Facilities. **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 assigned dining areas. Selects and develops recipes. Ensures 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 chefs 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. 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 and controls waste. Develops and delivers food and labor target data, and understands performance metrics, data, orders, 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 P&L reports and dashboards. Oversees food inventory processes. Assists with food purchasing. Assists with budget development and forecasting by researching, gathering data, synthesizing and analyzing information, and making recommendations. Conducts inventory assessments and reviews. + 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. 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 EDICATION & EXPERIENCE** : Associate degree in Culinary Arts or equivalent such as a certificate from a leading culinary program required. 5 years of experience as an executive chef in an operation with large-scale production, 3 years of which in a leadership role required. Or equivalent combination of education and experience. **KNOWLEDGE, SKILLS & ABILITIES** : + Strong communication and interpersonal skills + Ability to manage projects, and design and implement new programs + Ability to analyze, condense, and synthesize information and provide accurate analysis and summaries + Strong organizational, time management, and problem-solving abilities. Strong attention to detail + Ability to exercise independent judgment and follow established protocols and procedures + Strong financial acumen + Compliance and policy management knowledge related to the food service industry + Knowledge of health and safety regulations + Experience working with a diverse population, including students (preferred) + Previous leadership experience, including team management (preferred) + Knowledge of allergens and sanitation regulations + Knowledge of culinary, baking, and pastry techniques + Strong customer service skills **LICENSES AND CERTIFICATE:** + Servsafe certification (Food Manager, Food Handler, Allergens, Workplace modules) required within 12 months of hire into the position + Certified Foodservice professional (CFSP), Master Certified Food Executive (MCFE), Certified Chef de Cuisine (CCC) or Certified Executive Chef (CEC) (PREFERRED). The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture 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 characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** 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 are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are 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.

Kindred Fare is a spirited, seasonally driven restaurant in Geneva, NY, known for scratch cooking and local ingredients. We're looking for a Pastry Chef to lead our dessert program and daily baking. This position is ideal for a pastry professional who takes ownership, thrives on independence, and enjoys collaborating with a talented chef team. You'll start your day early (typically between 7-9 a.m.) to create desserts, breads, and baked goods from scratch, overlapping with our prep crew mid-morning to communicate and coordinate for nightly service. You'll also have creative freedom to develop desserts for our Monday Chef's Menu and special dinners throughout the year. Requirements Responsibilities Develop and execute wholesome seasonal dessert menus for nightly service Prepare and bake pastries, breads, and desserts completely from scratch Collaborate with the chef team on daily specials, events, and the Monday Chef's Menu desserts Maintain consistency, quality, and visual appeal of all pastry offerings Manage pastry prep and daily production for dinner service Oversee ordering, inventory, and cost awareness for the pastry department Communicate with the prep team to coordinate production and storage Uphold cleanliness, organization, and food-safety standards Stay focused on guest feedback and reviews, working with the team to improve consistency and manage expectations for a great dining experience Occasionally assist the line or prep team during busy services - we all pitch in! Make occasional supply runs to local grocery stores or farm stands for seasonal ingredients. Accepting and checking daily deliveries, and managing maintenance visits that occur in the morning before prep team arrives. What we expect from you: Minimum 2 years of professional experience as a Pastry Chef, Baker, or Dessert Cook in a restaurant, hotel, bakery, or creative retail environment. Solid work history and interest in a long-term, stable role Strong foundation in scratch pastry, breads, and plated dessert work Stays current with culinary and hospitality trends Proven experience in a role with creative input and ownership, not just baking off or following preset recipes Self-motivated, dependable, and confident running your own program Comfortable working independently in the morning and collaboratively with the team once prep begins Excellent time management and organization skills in a fast-paced environment Passion for local ingredients, seasonal cooking, and thoughtful presentation Valid driver's license and personal vehicle required for local ingredient runs Schedule 20-40 hours per week, depending on the season, with May through October being our busy season. If you want to work the night shifts as a line cook and are qualified, we can provide more hours throughout the entire year. Primarily daytime hours, generally beginning between 7-9 a.m and ending between 12pm-3pm, as needed. Occasional night work for wine dinners, special events, Graduation Weekend, Mother's Day, New Year's Eve, Valentine's Day, or other busy nights when we need all hands on deck Closed on major holidays (Super Bowl, Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day). Compensation & Benefits Pay: $20-$25 per hour (based on experience) Health insurance and 401(k) with employer match Paid time off Flexible schedules since we are open 7 nights a week, your time can shift as long as you are meeting demands. Employee meal and dining discounts Opportunity to lead a creative pastry program with autonomy and input on menus Our Culture We're serious about good food, but we don't take ourselves too seriously. The Kindred kitchen is easygoing, collaborative, and full of personality. Mornings start focused and calm, and as the prep crew rolls in, the energy builds, there's music, laughter, and a steady rhythm to the day. We work hard, are committed to execute, communicate openly, and take pride in what we create. If you're someone who takes initiative, thrives on creativity, and enjoys being part of a lively team, you'll fit right in here. Salary Description $20-$25

Full-time, Part-time Description Kindred Fare is a spirited, seasonally driven restaurant in Geneva, NY, known for scratch cooking and local ingredients. We're looking for a Pastry Chef to lead our dessert program and daily baking. This position is ideal for a pastry professional who takes ownership, thrives on independence, and enjoys collaborating with a talented chef team. You'll start your day early (typically between 7-9 a.m.) to create desserts, breads, and baked goods from scratch, overlapping with our prep crew mid-morning to communicate and coordinate for nightly service. You'll also have creative freedom to develop desserts for our Monday Chef's Menu and special dinners throughout the year. Requirements Responsibilities Develop and execute wholesome seasonal dessert menus for nightly service Prepare and bake pastries, breads, and desserts completely from scratch Collaborate with the chef team on daily specials, events, and the Monday Chef's Menu desserts Maintain consistency, quality, and visual appeal of all pastry offerings Manage pastry prep and daily production for dinner service Oversee ordering, inventory, and cost awareness for the pastry department Communicate with the prep team to coordinate production and storage Uphold cleanliness, organization, and food-safety standards Stay focused on guest feedback and reviews, working with the team to improve consistency and manage expectations for a great dining experience Occasionally assist the line or prep team during busy services - we all pitch in! Make occasional supply runs to local grocery stores or farm stands for seasonal ingredients. Accepting and checking daily deliveries, and managing maintenance visits that occur in the morning before prep team arrives. What we expect from you: Minimum 2 years of professional experience as a Pastry Chef, Baker, or Dessert Cook in a restaurant, hotel, bakery, or creative retail environment. Solid work history and interest in a long-term, stable role Strong foundation in scratch pastry, breads, and plated dessert work Stays current with culinary and hospitality trends Proven experience in a role with creative input and ownership, not just baking off or following preset recipes Self-motivated, dependable, and confident running your own program Comfortable working independently in the morning and collaboratively with the team once prep begins Excellent time management and organization skills in a fast-paced environment Passion for local ingredients, seasonal cooking, and thoughtful presentation Valid driver's license and personal vehicle required for local ingredient runs Schedule 20-40 hours per week, depending on the season, with May through October being our busy season. If you want to work the night shifts as a line cook and are qualified, we can provide more hours throughout the entire year. Primarily daytime hours, generally beginning between 7-9 a.m and ending between 12pm-3pm, as needed. Occasional night work for wine dinners, special events, Graduation Weekend, Mother's Day, New Year's Eve, Valentine's Day, or other busy nights when we need all hands on deck Closed on major holidays (Super Bowl, Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day). Compensation & Benefits Pay: $20-$25 per hour (based on experience) Health insurance and 401(k) with employer match Paid time off Flexible schedules since we are open 7 nights a week, your time can shift as long as you are meeting demands. Employee meal and dining discounts Opportunity to lead a creative pastry program with autonomy and input on menus Our Culture We're serious about good food, but we don't take ourselves too seriously. The Kindred kitchen is easygoing, collaborative, and full of personality. Mornings start focused and calm, and as the prep crew rolls in, the energy builds, there's music, laughter, and a steady rhythm to the day. We work hard, are committed to execute, communicate openly, and take pride in what we create. If you're someone who takes initiative, thrives on creativity, and enjoys being part of a lively team, you'll fit right in here. Salary Description $20-$25

Full-time, Part-time Description Monitor equipment quality and order new equipment as needed Determine how much food and supplies need to be ordered by the facility Train new kitchen staff Ensure health codes and regulations are being following and held to standard If you are looking for an opportunity to enrich the lives of others and you share our passion for making a difference in people's lives, come join our team! Our residents are the reason we choose to deliver high quality care and services in a home-like setting. We offer competitive wages, benefits, training, and the opportunity for growth. We welcome you to apply & join our team today! Requirements Minimum of 1-3yrs of line cooking experience Holding yourself and staff to necessary standards Taking pride in food quality and taste Ability to multi task and think on your feet Ability to lead by example and lead a kitchen crew Good attitude and team oriented mindset Salary Description $20.00 - $26.00/hr

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): 220 Hutchison Rd, Rochester, New York, United States of America, 14620 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 500072 Food & Nutrition Svs Cafeteria Work Shift: UR - Day (United States of America) Range: UR SEIU 025 H Compensation Range: $18.39 - $24.95 The referenced pay range represents the first and last step pay rates for this job, as set forth in the applicable collective bargaining agreement. Individual pay will be set in accordance with terms of the applicable collective bargaining agreement. Responsibilities: Assists in gathering food supplies and equipment for Cooks and assists them in the preparation of food. May perform grill and broiler activities independently.SUPERVISION AND DIRECTION EXERCISED:None.MACHINES AND EQUIPMENT USED:Ovens, microwave ovens, ranges, grills, fryers, steamers, steam kettles, broilers, mixers, tilting brazing skillet, choppers, blenders, grinders, slicers, woks, tenderizers, bowls, kettles, pots, vischer cookers, vertical cutter mixer, toasters, pans, utensils, measuring cups and spoons, knives and other related equipment.TYPICAL DUTIES:1.Tends foods that are cooking and tests them for progress of cooking. May adjust cooking time and temperature and add seasonings and ingredients as directed. Prepares beverages and like items. May prepare special diet foods and short-order foods such as on grills or in broiler.2. Peels, washes, trims and cuts vegetables, fruit, meat, cheese and other foods. Measures and mixes ingredients according to computer-generated recipes.3. Prepares servings of food items. Makes up patients' trays and serves food onto a food truck or containers. Observes precautions against deterioration and degradation of prepared foods, foods awaiting preparation and leftovers awaiting proper storage.4. Removes food from carts when returned; wraps, stores, processes or discards as directed. Cleans utensils, equipment and work area, stores food in prescribed manner and follows all other instructions to maintain prescribed standards of sanitation and safety.5. Obtains and arranges food, supplies, and utensils and prepares oven, fryers and grills. May obtain food trucks, containers and trays.REQUIREMENTS:Requires knowledge of the methods of food preparation, ability to read and write English and understand and follow oral and written instructions and 1 year experience in commercial food service; or an equivalent combination of education and experience. Ability to lift items weighing approximately 40-50 pounds The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture 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 characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.

Position Summary: The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations- 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands: Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification: Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities: Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

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: Time as Reported / Per Diem Scheduled Weekly Hours: As Scheduled Department: 100105 Auxiliary Operations Work Shift: UR - Day (United States of America) Range: UR URG 111 H Compensation Range: $30.68 - $46.02 _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 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 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. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture 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 characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** 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 are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are 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.

Job DescriptionDescription: Monitor equipment quality and order new equipment as needed Determine how much food and supplies need to be ordered by the facility Train new kitchen staff Ensure health codes and regulations are being following and held to standard If you are looking for an opportunity to enrich the lives of others and you share our passion for making a difference in people's lives, come join our team! Our residents are the reason we choose to deliver high quality care and services in a home-like setting. We offer competitive wages, benefits, training, and the opportunity for growth. We welcome you to apply & join our team today! Requirements: Minimum of 1-3yrs of line cooking experience Holding yourself and staff to necessary standards Taking pride in food quality and taste Ability to multi task and think on your feet Ability to lead by example and lead a kitchen crew Good attitude and team oriented mindset