Chef manager jobs in Rochester, New YorkCreate job alerts

Job Description Are you a passionate, driven culinary leader ready to take the reins in a fast-paced, high-energy kitchen? We are looking for a detail-oriented, composed, proven Kitchen Manager to join our team at our Rochester, NY location. If this sounds like something that fits what you’re seeking, please APPLY TODAY FOR IMMEDIATE CONSIDERATION! For almost 40 years we have been delivering award-winning, southern cuisine and unforgettable guest experiences. As a Kitchen Manager, you'll play a key role in keeping our kitchen running smooth, our food top-notch, and our team motivated and thriving. What You’ll Do: • Oversee day-to-day back-of-house operations in a high-volume kitchen, • Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards, • Manage food inventory, ordering, and cost controls, • Ensure compliance with health, sanitation, and safety regulations, • Collaborate with front-of-house management to maintain smooth service and team synergy, • Drive a culture of accountability, positivity, and teamwork What We’re Looking For: • 3+ years of kitchen management or executive chef experience in a high-volume full-service restaurant, • Passion and a love for bold, scratch-made food (Scratch kitchen experience is required), • Strong leadership skills with a hands-on, lead-by-example style, • In-depth knowledge of food safety standards and BOH operations, • Excellent communication, time management, and problem-solving skills, • Ability to thrive in a fast-paced, team-focused environment What We Offer: • Competitive salary, Sign-on Bonus and performance-based bonus program, • Medical, telemedicine, dental, and vision insurance, • HSA, FSA, and Dependent Care FSA, • Company-paid short-term and long-term disability insurance, • Company-paid life insurance, • Generous PTO and Sick Hours, • 401 K retirement plan, • Employee assistance and training program, • Employee meal program and discounts on merch Bring the flavor. Lead the team. Be legendary. Ready to join our amazing family-oriented team? Apply today with your most updated resume to be immediately considered for our Kitchen Manager role in Rochester, NY.

Job Description Why Palmer Food Services? We offer competitive wages and a generous benefit package that contributes a significant amount to your total compensation and your personal well-being. Additionally, there are opportunities to distinguish yourself and move up in our established company through excellent performance and by contributing to our company mission, vision, and values. We value each member of our diverse and talented team - because at Palmer Food Services, our associates are our unfair advantage. What We Value: • Honesty & Integrity, • Service & Excellence, • Collaboration & Teamwork, • Family & Community, • Dependability & Loyalty, • Compassion What You Will Do: • Accompany street sales representatives on targeted account calls, serving as a culinary resource to advance new business conversations and close product add-ons., • Support and document prospecting efforts by conducting culinary demonstrations, product tastings, and concept presentations for potential customers., • Collaborate with the Business Development Manager to identify high-opportunity accounts and develop culinary-driven strategies to convert them., • Introduce and demonstrate new products to prospects and customers, translating product benefits into tangible menu and profitability advantages., • Conduct on-site culinary consultations with existing independent restaurant customers — including front-of-house waitstaff training and back-of-house operational consulting as requested — providing actionable recommendations to improve menu performance and profitability., • Perform comprehensive menu engineering — including menu analysis, item profitability assessment, placement strategy, back-of-house production efficiency, and menu costing analysis with suggested sell prices to clearly demonstrate profitability to customers, • Conduct informative facility tours of Palmer’s culinary centers for current and prospective customers., • Build long-term relationships with key accounts through regularly scheduled visits, proactive follow-ups, and consistent value-added service., • Manage all day-to-day operations of Palmer’s two fully-equipped culinary centers (Rochester and Buffalo), including sanitation, equipment maintenance, product rotation, supply inventory, overall facility presentation, and ensuring compliance with all applicable food safety, health, and sanitation standards., • Manage culinary center food and supply costs within budgetary parameters established by the Business Development Manager, • Plan and execute customer-facing events, product demonstrations, mini food shows, and culinary education sessions at the culinary centers, coordinating kitchen logistics for all internal and external culinary events, including vendor-sponsored activities., • Serve as Palmer’s primary culinary subject matter expert, maintaining deep knowledge of the full product portfolio across all categories., • Conduct regular, structured product knowledge training sessions for the street sales team to ensure reps can speak confidently about culinary applications and product differentiation., • Partner with Purchasing and Sales in the evaluation and selection of new products prior to introduction to the market., • Co-manage the Certified Angus Beef (CAB) program partnership alongside the Director of Marketing and Center of Plate Specialists. The Corporate Executive Chef is specifically accountable for CAB culinary demonstrations, customer education events, and menu consultation support. Program-level relationship management and marketing coordination remain with the Director of Marketing., • Stay current on industry trends, emerging cuisine styles, food cost pressures, and menu innovation — and proactively share relevant insights with the sales team and customers., • Work alongside the Marketing team to create digital content for Palmer’s social media channels and marketing materials, including recipe videos, cooking demonstrations, product showcases, and seasonal content., • Assist in developing and maintaining product manuals, recipe guides, flyers, menu idea sheets, and other culinary sales aids in partnership with Marketing, • Represent Palmer Food Services at trade shows, food shows, industry conventions, mini-shows, and company-sponsored events. Minimum Qualifications: • High School Diploma required., • Associate’s or Bachelor’s degree in Culinary Arts, Business, Marketing, or a related field preferred., • Minimum of 5 years of experience as an Executive Chef or Head Chef required., • Valid Drivers License, • 2+ years of experience in food service sales or a sales-facing culinary role preferred., • Demonstrated experience in menu engineering, food costing, and back-of-house operations required., • ServSafe Certification preferred (must remain current if held)., • Strong verbal and written communication skills, with the ability to present confidently to customers, prospects, and internal stakeholders., • Proficiency in Microsoft Office Suite; familiarity with social media platforms and basic video editing tools preferred., • Ability to manage a self-directed schedule while maintaining consistent alignment with Business Development Manager and DSM priorities. Salary: • $80,000 - $100,000 a year Physical Demands: • Prolonged periods on feet in kitchen and culinary environments; ability to work at a desk and computer as needed., • Must be able to lift up to 50 pounds at a time., • Regular travel to customer locations throughout Palmer’s service territory; valid driver’s license required., • Ability to work flexible hours, including occasional evenings and weekends, for food shows, events, and customer engagements. Benefits of working Full-Time at Palmer Food Services: • Medical, Dental and Vision Insurance, • Paid Benefit Time (PTO, Holiday and Sick), • 401k Retirement Plan with Employer Matching, • Eligibility for Annual Profit-Sharing Bonus, • 15% Employee Discount on Retail Grocery Items (Includes Fresh Meat & Seafood), • Associate Discounts on Warehouse Food Products, • Employee Appreciation Events, • And much more

Job Description Job Description Job title: Dining Services Office Manager Mentored by: Dining Services Director Accountable to: Elders, Staff, Guests and Employees Position Summary: This position is responsible for the planning and execution of all resident, staff and front-of-house dining services functions. Must possess knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Meadows. This position will be the administrator for all POS related work, including the systems, hardware, training and data entry for both the Briarwood and Café systems. This position is responsible for the Dining Services communication, including the creation and distribution of the “What’s Cooking” in addition to special events, religious meals, and any other items needed. Responsible for assuring that all departmental financials obligations are completed accurately and on time to assure compliance with the finance team. This is to include coding of invoices, leading to the completion of monthly inventory, and all other finance-related tasks. This position may need assisting with regular dining operations when needed. Qualifications & Education Required: • High School Graduate or equivalent is required, • HACCP/Food Safety Certified is required – St. John’s will provide, • Bachelor’s Degree in Hospitality Management is preferred., • Fluent in the English Language, • At Least 5 Years’ experience (three of which in a high management position) in a high volume restaurant, hotel or country club. Core Organizational Competencies: • St. John’s Brand Characteristics - Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues., • Teamwork - Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others., • Job Knowledge - Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends., • Planning/Organization - Demonstrates initiative; plans appropriately. Uses time, materials, resources effectively. Organizes work to ensure commitment and priorities., • Productivity - Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meets deadlines and commitments., • Quality - Consistently produces accurate, timely work which meets required quality standards. Pays attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder-driven care., • Reliability - Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner., • Demeanor (attitude) - Embraces change with optimism. Addresses concerns appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanor. Position Competencies: • Arrive on time, prepared for work., • Provide outstanding customer service to all residents, guests, volunteers, and employees., • Must have excellent customer service skills., • Knowledge of daily, weekly & monthly catering functions. Position Responsibilities: • This position is responsible for the planning and execution of all residents, staff and front-of-house dining services functions. Must possess knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Meadows., • This position will be the administrator for all POS related work, including the systems, hardware, training and data entry for both the Briarwood and Café systems., • This position is responsible for the Dining Services communication, including the creation and distribution of the “What’s Cooking” in addition to special events, religious meals, and any other items needed., • Responsible for assuring that all departmental financials obligations are completed accurately and on time to assure compliance with the finance team. This is to include coding of invoices, leading to the completion of monthly inventory, and all other finance-related tasks., • This position may need assisting with regular dining operations when needed., • Responsible for adhering to dietary standards for Hawthorne residents in accordance with all State and Federal regulations., • Responsible for adhering to New York State & Monroe County Department of Health food safety codes., • Responsible for oversight of the submittal of finance invoices and inventory in coordination with the Director of Dining and the Executive Chef., • Responsible for attending in a timely manner and actively participating in all required staff and management meetings., • Responsible for accurately determining the material costs and labor cost according to budget, and justification for any and all additions to the general operating budget of the department., • Communicate all facility policy and procedure and their changes to department staff, • Responsible for the accurate communication and execution of any and all departmental functions, including submitting financials to other departments to assure accurate budgeting., • Absolutely fluent in P.O.S. system and all applications in all areas., • Ensure cleanliness and organization of all dining rooms and dining areas., • Ensure all appropriate supplies related to functions and catering are ordered and ready., • Determine resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas., • Ensure correct planning of any and all special food service catering events with appropriate entities and proactively with Dining Service Manager, Chef, Sous Chef & Dining Service Supervisors, • Responsible for accurate coding and timely submittal to any and all invoices, billing statements, receipts to finance. Holds regular weekly staff meetings in addition to daily pre-meal and/or post-meal meetings, • Have regular and open conversations with all vendors to ensure that we are receiving all information in a timely manner., • Perform all other tasks as required by management. Physical Requirements: Body Positions: • Sitting, Standing, Squatting, Stooping and Bending Body Movements: • Walking, lifting, carrying, pulling, pushing, bending, and reaching are required in the accomplishment of tasks. Has the ability to lift 50 lbs. Exposure to Conditions: • Wet floors, steam, hot water, ovens, grease, cleaning chemicals and small flames.

Job Description Job title: Cook Mentored by: Executive Chef Accountable to: Elders, Staff, Guests and Employees Position Summary: Responsible for assisting the Executive Chef with the overall effectiveness of the kitchen of the Dining Services department; focusing on food production of the Briarwood and Hawthorne A la Carte Dining Rooms as well as the Market Café. Works with Executive Chef on selecting, training, and supervising all kitchen personnel; food purchasing, receiving, preparation, sanitation and safety through effective direction and delegation. This person shall possess and execute front of house management knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems. Work collaboratively with the Executive Chef on menu planning, production and execution of Meadows Market Café Menu’s, as well as all catering functions of the Dining Services Department. Qualifications & Education Required: • High School Graduate or equivalent is required, • HACCP/Food Safety Certified is required – St. John’s will provide, • Bachelor’s / Associate’s Degree in Culinary Arts or Hospitality Management is preferred., • Fluent in the English Language, • At Least 5 Years’ experience (3 of which in a management chef’s position) in a high-volume restaurant, hotel, country club or senior living community., • Meet and maintain St. John’s vehicle driving standards. Core Organizational Competencies: • St. John’s Brand Characteristics - Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues., • Teamwork - Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others., • Job Knowledge - Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends., • Planning/Organization - Demonstrates initiative; plans appropriately. Uses time, materials, resources effectively. Organizes work to ensure commitment and priorities., • Productivity - Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meets deadlines and commitments., • Quality - Consistently produces accurate, timely work which meets required quality standards. Pays attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder-driven care., • Reliability - Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner., • Demeanor (attitude) - Embraces change with optimism. Addresses concerns appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanorPage Break Position Competencies: • Arrive on time, prepared to work., • Perform daily dining room, kitchen and service area inspections., • Provide outstanding customer service to all residents, guests, volunteers, employees., • Must have excellent customer service skills., • Knowledge of daily, weekly & monthly catering functions. Position Responsibilities: • Responsible for adhering to dietary standards for Hawthorne residents in accordance with all State and Federal regulations., • Responsible for adhering to New York State Department of Health food safety codes., • Work with the Executive Chef on oversight of the training and Development process of all positions in the back of house., • Responsible to attend in a timely manner and actively participate in all required staff and management meetings., • Communicate all facility policy and procedure and their changes to department staff, • Actively participate, oversee and insure proper flow of service during breakfast lunch and dinner and special functions in any and all dining areas., • Work in conjunction with the Executive Chef and Café Manager on all Meadows Market Café and Catering special events menus and functions., • Oversee the proper use of all temperature logs in kitchen, dining rooms and café areas., • Ensure cleanliness and organization of all kitchens, cafe, dining room and dining areas., • Ensure all appropriate supplies relative to front of house and back of house, including all beverages, food products, etc. in all areas., • Determine resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas., • Ensure correct planning of any and all special food service catering events with appropriate entities and proactively with Dining Service Director, Dining Room Manager & Dining Service Supervisors, • Attend or hold regular weekly staff meetings in addition to daily pre-meal and/or post-meal meetings with or for Executive Chef., • Assist in pot, pan, dish, and utensil washing, and ensures that dining room staff do same., • Perform all other tasks as required by management Physical Requirements: Body Positions: • Sitting, Standing, Squatting, Stooping and Bending Body Movements: • Walking, lifting, carrying, pulling, pushing, bending, and reaching are required in the accomplishment of tasks. Has the ability to lift 50 lbs. Exposure to Conditions: • Wet floors, steam, hot water, ovens, grease, cleaning chemicals and small flames.

Job DescriptionWhy Palmer Food Services: We offer competitive wages and a generous benefit package that contributes a significant amount to your total compensation and your personal well-being. Additionally, there are opportunities to distinguish yourself and move up in our established company through excellent performance and by contributing to our company mission, vision, and values. We value each member of our diverse and talented team - because at Palmer Food Services, our associates are our unfair advantage. What we Have: • Honesty & Integrity, • Service & Excellence, • Collaboration & Teamwork, • Family & Community, • Dependability & Loyalty, • Compassion Roles and Responsibilities: • Live the company’s values by displaying our high standard characteristics and behaviors that lead to our collective success as outlined in our Values in Action., • Prepares and cooks a variety of meats, seafood, poultry, vegetables, and other food items using Palmer recipes for cooking in broilers, ovens, grills, fryers and other kitchen equipment, • Assumes 100% responsibility for quality of products served and monitors each plate that leaves the station, • Works with the Prepared Foods Manager when applicable on menu and chef case items, • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures, • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period, • Maintains a clean and sanitary workstation of entire kitchen area, • Completes required tasks within assigned time frames, • Assists in food prep assignments during off-peak periods as needed, • Performs related duties such as helping around Market and assisting with any other projects as assigned by the Prepared Foods Manager or Manager on Duty, • Opens and/or closes the kitchen properly and assists others in closing the kitchen and Market, • Ability to assist in training new hires as directed by the Prepared Foods Manager, • Performs other related duties as assigned by the Manager on Duty, • Presents a professional image to internal/external customers and vendors with appropriate dress according to the work situation while maintaining good grooming and hygiene Qualifications: • Minimum 1-4 years experience as a Line Cook – Fry and Cook, • High school diploma or equivalent, • Strong interpersonal skills, friendly, outgoing personality, • Ability to work as part of a team, • High attention to detail and accuracy, • Product knowledge, • Ability to handle direction and re-direction from MOD Salary: $17.00- $19.00/ hour Physical Demands: • Ability to work in a fast-paced retail store environment, standing on feet all day, • Excellent written and verbal communication skills, • Ability to stand on your feet for extended periods of time, • Capacity to work in a fast-paced environment with constant movement and multitasking., • Sharp vision to inspect ingredients and read recipes or orders accurately., • Ability to speak clearly and listen attentively in a noisy kitchen environment. Benefits of working Full-Time at Palmer Food Services: • Medical, Dental and Vision Insurance, • Paid Benefit Time (PTO, Holiday and Sick), • 401k Retirement Plan with Employer Matching, • Eligibility for Annual Profit-Sharing Bonus, • 15% Employee Discount on Retail Grocery Items (Includes Fresh Meat & Seafood), • Associate Discounts on Warehouse Food Products, • Employee Appreciation Events, • And much more #HP

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen.

VenuWorks in Rochester, NY seeks a Chef/Kitchen Manager to oversee all food services at Blue Cross Arena.

The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food s

NextGen Hospitality Solutions in Rochester is seeking a Kitchen Manager / Sous Chef to lead daily kitchen operations in a high-volume casual dining setting.

The Chef/Kitchen Manager is responsible for ordering, receiving, storage of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performin

Description NextGen Hospitality Solutions is excited to announce an opening for a Kitchen Manager / Sous Chef in our bustling Rochester restaurant. As a Kitchen Manager / Sous Chef, you will oversee daily kitchen operations, lead a talented team, and maintain the highest standards of food quality an

Provide ongoing leadership, performance support, and dedicated mentorship to Project Managers and Assistant Project Managers. Senior Project Manager – Commercial Ground-Up & Multi-Family – Lead Ground-Up and Multi-Family Construction for GLC Business Services.

Outback Steakhouse - 1954 West Ridge Road - Responsibilities: Follow established food safety guidelines, recipes, standards, and procedures; Maintain a clean and food-safe environment; Passionately prepare, portion, and/or cook food items according to quality specifications; Assess ingredients and i

Red Robin - 905 Holt Road - Responsibilities: Prepare food to the Red Robin standards; Cook a variety of menu items including meats, fish, poultry, vegetables, soups, and salads; Maintain safe food handling and cleanliness standards; Provide friendly service by ensuring guest satisfaction.

Chilis - - Responsibilities: Learn and execute all recipe procedures; Maintain kitchen cleanliness; Follow safety and sanitation policies; Communicate ticket times to team members; Keep food orders flowing continuously from the kitchen.

Chilis - 5 Northside Drive - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the kitc

Chilis - 960 Elmridge Center Dr - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the

Texas Roadhouse - 3065 West Ridge Road - Responsibilities: High volume restaurant experience; Understand cooking steak temperatures; Meat seasoning, searing, and cooking; Meat seasoning, searing, and grilling; Using proper safety and sanitation guidelines.

Northgate Resorts - - Responsibilities: Set up workstations with all necessary ingredients and equipment; Prepare ingredients and equipment for meal preparation; Cook food with various techniques (Sauté, grill, bake, roast, fry, etc.Clean and breakdown meal preparation areas, including cleaning al

Attend night aiming sessions with project manager or designer.

A successful Retail Construction Assistant Project Manager should have: a background in construction, property, or a related field.

SSA Attractions Group - - Responsibilities: Perform SSA EXTRA Guest Service steps to ensure a memorable guest experience; Ensure restaurant/location is adequately prepped and staffed for daily operation; Oversee kitchen duties ensuring quickservice, food service, safety and quality, merchandising a

Retail Construction Project Manager. A Rochester retail builder is looking for additional retail project managers! Local work, full benefits (401k, health, PTO, Bonus). A successful Retail Construction Project Manager should have:.

SSA Attractions Group - 2222 Saint Paul Street - Responsibilities: Deliver warm, welcoming, and memorable experiences for every guest and client; Supervise and participate in creating high-quality products for events and food service locations; Assist in menu pricing and preparation; Monitor and tra

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and

SSA Attractions Group - 1 Manhattan Square Drive - Responsibilities: Deliver warm, welcoming, and memorable experiences for every guest; Oversee kitchen duties ensuring quickservice, safety, and quality; Maintain safety logs and proper hygiene practices; Train new employees and conduct performance r

Collaborate closely with Executive Chefs, Sous Chefs, and culinary team members to deliver a seamless dining experience. As a Sous Chef, you will play a key role in delivering exceptional fine dining experiences by mastering your assigned station and ensuring every dish reflects the highest standard

Operations Manager Job Duties: Oversees operational systems, processes, and infrastructure while looking for opportunities of improvement or revision.

Supervises Stockers and Hilo driver's during second shift and third shift.Supervises, trains and evaluates Stockers and Hi Lo Drivers.Ensures friendly, efficient and professional customer service.Ensures compliance with established sales and security policies and procedures.Investigates and resolves

We have are looking for kick-ass servers for immediate placement.Job Responsibilities include but are not limited to: Creating a warm and welcoming environment for every customer Maintaining the general cleanliness and organization of the dining area Serving customers food and drinks Helping custome

The Assistant Floor Manager works closely with the Floor Manager in ensuring that all available product is out for sale, is maintained with the strictest freshness policies in accordance with Company direction and HACCP Guidelines and developing relationships with customers that drive sales goals, m

Helps patrons select food and beverages by suggesting courses, explaining the chef's specialties, identifying appropriate beverage pairings, and answering food preparation questions.

The General Manager may also be responsible for hiring and developing Department and Shift Managers to make sure that the restaurant has the right team to lead into the future. This means helping the Department Managers to set their own goals, following up on their progress, and providing coaching a

We have are looking for kick-ass servers for immediate placement.Job Responsibilities include but are not limited to: Creating a warm and welcoming environment for every customer Maintaining the general cleanliness and organization of the dining area Serving customers food and drinks Helping custome

Assistant Manager, Manager, Assistant, Restaurant, Management.

Previous managerial experience strongly preferred. The General Manager will always maintain a customer service focus, passion for results, and a desire to develop a great team.