Sous Chef

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 - Rotating (United States of America)

Range:

UR URG 107 H

Compensation Range:

$23.27 - $32.60

Responsibilities:

Supports the overall kitchen operations within the university dining program. Oversees a specific section of the kitchen (e.g., grill, pastry, sauces, or cold dishes), ensuring the efficient preparation, cooking, and presentation of meals for students, faculty, and staff. Works closely with the team lead and other kitchen staff to maintain high standards of food quality, safety, and hygiene while providing excellent customer service.

Essential Functions:

• Manages the daily operations of a designated section of the kitchen (e.g., grill, pastry, hot, or cold kitchen). Prepares, cooks, and presents dishes in accordance with university dining standards and menus. Ensures that all dishes are prepared with attention to detail and consistent quality. Maintains organization and cleanliness of assigned section, ensuring that equipment is cleaned and properly maintained. Assists the team in menu planning and the creation of new dishes that align with the university’s dining goals and student preferences. Follows established recipes and ensures consistency in the preparation and presentation of dishes. Provides feedback to the culinary leadership on new ideas or improvements for the dining program. Participates in special events, catering functions, or other university dining activities as needed.
• Prepares ingredients, sauces, and dishes according to recipes and menus designed by culinary leadership and team. Ensures dishes are prepared to order, meeting quality and timing requirements. Monitors food stock and ensures that products are rotated to avoid wastage. Helps to ensure the timely and efficient production of meals during peak hours.
• Works collaboratively with leadership and other team members to ensure seamless kitchen operations. Oversees and mentors junior kitchen staff, including represented staff consisting of cooks and other team members in an assigned section. Provides clear communication to the kitchen team regarding daily tasks, menu items, and any special dietary requirements. Assists in training new staff and supporting their development within the kitchen.
• Adheres to all food safety standards, health and safety regulations, and sanitation procedures. Ensures proper food handling, storage, and preparation practices to minimize cross-contamination and ensure food safety. Maintains a clean and safe working environment by following strict cleanliness protocols and health department regulations.
• Monitors the inventory of ingredients and supplies in assigned section, ensuring that stock is regularly checked and replenished. Works with the culinary leadership and team to communicate any needs for ordering supplies or addressing shortages. Contributes to maintaining cost control and minimizing food waste by adhering to portion control guidelines.
• Ensures all dishes meet the University’s standards for taste, presentation, and nutritional value. Addresses any customer feedback or complaints related to the food and works towards continuous improvement. Ensures that dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free options, are met consistently.
• Stays up to date with culinary trends, techniques, and dietary preferences that align with university dining goals.
• Other duties as assigned.

Minimum Education & Experience:

• Culinary Arts degree or equivalent professional culinary training and 2 years of professional kitchen experience required
• Or equivalent combination of education and experience Experience in a professional kitchen as a Chef de Partie or similar preferred

Knowledge, Skills & Abilities:

• Strong knowledge of food safety and hygiene practices required
• Experience in managing a specific kitchen section (e.g., grill, pastry, or sauces) required
• Ability to work efficiently while maintaining high-quality standards required
• Excellent communication and teamwork skills required
• Ability to mentor and train junior kitchen staff required
• Ability to work nights, weekends, or holidays as needed required

Licenses and Certifications:

• ServSafe Certification within 1 year required
• AllerTrain Certification within 1 year 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.