Chef Manager

Syracuse University is committed to delivering an exceptional student experience through vibrant, engaged campus communities. This position is based at the above campus location and requires regular in‑person presence to support our students, collaborate with colleagues, and contribute to our thriving academic environment. Syracuse University values the collaboration, mentorship, and spontaneous connections that happen when our community works together on campus.

Remote work arrangements are limited in accordance with University policy.

$80,000

Pay rates at Syracuse University are based on a combination of factors including, but not limited to, the job responsibilities; the candidate’s education, training, work experience and key competencies; the university’s strategic priorities; internal peer equity; applicable federal, state, local laws, grant funding and contractual requisites; and external market analyses.

S5

Exempt

Standard University business hours.

8:30am – 5:00pm (academic year)

8:00am – 4:30pm (summer)

Hours may vary based on operational needs.

Full‑time

Unionized Position Code Not Applicable

With general supervision from the Campus Executive Chef, the Chef Manager provides oversight and is ultimately responsible for the culinary direction for the central kitchen Department. The successful candidate will bring novel, on‑trend national and international concepts to the University. The candidate will understand flavors and presentation and incorporate those skills into large and small events. The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available.

• Degree in food service or culinary certificate from accredited school preferred.
• Minimum of ten years of kitchen knowledge in food preparation, presentation, sourcing and purchasing.
• Experience in a high‑caliber, high‑touch catering environment.
• Proven ability to train and lead a team.
• Proven ability to present well and executive high‑caliber culinary events in high‑impact situations.

• Must have a comprehensive understanding and ability to teach all skills related to cooking including (but not limited to) knife skills, cooking vegetables proteins and grains, sauces, all manner of culinary technique and understanding of world cuisine.
• Ability to plan, execute, and appropriately present catering menus that are interesting to the Syracuse University community, healthy, sustainable and authentically representative of ethnic cuisines.

• Provide leadership and supervision to the kitchen to ensure proper execution of to agree upon standards.
• Train culinarians in proper culinary techniques, cooking procedures, sanitation and safety.
• Work directly with staff to enhance preparation and presentation of food.
• In collaboration with the Executive Chef, develop recipes that meet the needs of a diverse group of clients.
• Work with Executive Chef, Purchasing Agents and vendors to ensure sourcing of appropriate ingredients and hitting budgetary targets.
• In coordination with the Executive Chef, fully responsible for all catering, ensuring cost control, and brand management.

Not Applicable

Not Applicable

In addition to completing an online application, please attach a resume and cover letter.

Syracuse University is a private, international research university with distinctive academics, diversely unique offerings, and an undeniable spirit. Located in the geographic heart of New York State, with a global footprint, and over 150 years of history, Syracuse University offers a quintessential college experience.

The scope of Syracuse University is a testament to its strengths: a pioneering history dating back to 1870; a choice of more than 200 majors, 100 minors, and 200 advanced degree programs offered across the University’s 13 schools and colleges; over 15,000 undergraduates and over 6,000 graduate students; more than a quarter of a million alumni in 160 countries; and a student…