Executive Sous Chef

Location: City of Rochester

Executive Sous Chef page is loaded## Executive Sous Chef locations:
Frederick Douglasstime type:
Full time posted on:
Posted Yesterday job requisition :
R268243

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:200811 Douglass Dining/Aux Ops

Work Shift:

UR - Rotating (United States of America)
Range:

UR URG 110 HCompensation Range:$29.05 - $40.67
* 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:
** 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.
*
* Essential Functions:

*** 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…