Chef, Cornell Dining

Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic, and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters, including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations, including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafes, coffee shops, food courts, retail convenience stores, concessions stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates, and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining's mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.

The Chef works in direct support of the area Operations or General Manager overseeing culinary operations for their assigned unit(s), which may include retail, all-you-care-to-eat, or catering business. This role is charged with developing and implementing a unique world-class high-volume food program and customer experience that serves approximately 2000 meals per day. The Chef must support and inspire a large culinary team and regularly demonstrate culinary best-practices, provide on-the-job coaching and feedback, assess ongoing training needs, and evaluate individual and team performance that promotes diversity and inclusive workplace behaviors. The Chef will provide regular oversight of menu planning, food service quality control, recipe adherence, product ordering, and inventory levels to ensure a strong financial contribution and efficiency to the operating budget, ranging up to $1 million annually.

While position responsibilities vary, every member of our community is expected to foster a culture of belonging and a healthy work environment by communicating across differences; being cooperative, collaborative, open, and welcoming; showing respect, compassion, and empathy; engaging and supporting others regardless of background or perspective; speaking up when others are being excluded or treated inappropriately; and supporting work/life integration of oneself and others.

A successful Chef will

• Be a highly self-motivated team player who remains flexible and customer service-oriented to respond appropriately to competing demands in a dynamic, high-volume, and time-sensitive environment.
• Work collaboratively and communicate effectively with a diverse population of students, staff, and community partners.
• Show a high level of professional judgment using excellent organizational and time management skills to prioritize effectively.
• Establish a pattern of management to monitor and ensure food safety, food quality, and customer service standards as well as ensure a safe & welcoming environment for our staff.
• Develop and maintain strong and lasting relationships with our community partners, guests, clients, and other work groups to advance organizational goals and outreach initiatives
• Demonstrate culinary excellence and creativity in menu menu selection and ingredient adjustments to ensure great-tasting, high-quality, and cost-effective meal options
• Be actively involved with all staff and continually look to motivate, develop, and manage performance through regular hands-on training, daily feedback, and coaching.

Required Qualifications

• At least two years of formal culinary training, two years of college course work and/or relevant Associate's degree with at least 3 years of relevant experience or equivalent combination of education and work experience.
• Previous supervisory experience or experience in managing effective teams
• Technical/computer skills, including experience with MS Word and Office productivity tools
• Working knowledge of appropriate food and health codes
• Demonstrated skill in understanding of cultural differences.

Must be able to successfully complete a cooking demonstration, which includes a series of Culinary and Managerial skills assessments designed to evaluate potential effectiveness in the role.

This position requires a varied work schedule, including availability on nights and weekends as needed.

Preferred Qualifications

• Additional professional or educational experience or culinary certification is advantageous, especially in a collegiate of event specific setting
• Previous experience in a collegiate setting is preferred, but not required.
• Familiarity with managing in a collective bargaining/union environment and/or working with student employees is beneficial.