Temporary Chef, The Statler Hotel

As a university founded to be a place where “…any person can find instruction in any study,” inclusion and belonging are at the core of our values and mission. We strive to be a welcoming, caring, healthy community where students, faculty, and staff with different backgrounds, perspectives, abilities, and experiences can learn, innovate, and work in an environment of respect, and feel empowered to engage in any community conversation. As a member of the Cornell University community, it is important to recognize our shared responsibility to each other to cultivate a culture of inclusion for all. Cornell Core values

As a people manager and university leader you will model and support a culture of inclusion, belonging, and wellbeing by fostering an environment where everyone has the ability to thrive and navigate work and life’s challenges because they feel like they belong and have the tools and support they need.

While position responsibilities vary greatly, the Skills for Success and Leadership Skills for Success are foundational to what is expected of every employee and leader working at Cornell. These skills are essential for individual and organizational success. Staff Skills for Success; Leadership Skills for Success

   

The Chef de Cuisine is a member of the Statler Hotel Management Team and reports directly to the Executive Chef.  Primary responsibilities include:  Leading and supervising the BOH team during daily operations. Creates menus to be used in our dining outlets (Taverna Banfi, The Regent Lounge, and In Room Dining) Oversees food production and preparation for our outlets.  Collaborates with restaurant management to ensure we maintain our four diamond status and are always driving to be the best restaurant in the area. Train and teach our staff, students, and FOH teams about, Food Safety, Kitchen Protocols, and Cost Control.  Builds and fosters relationships with local purveyors.  Understands human resource management systems and can use them effectively.  Assists Executive chef in maintaining food costs through effective menu engineering and creation.  Assists with labor cost management though proper schedule writing and ensuring labor costs are being maintained to budgeted percentages.  

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.

• Associates Degree in a hospitality or business-related field.
• 4-6 years hotel/restaurant Leadership experience
• Training skills, must have the ability to assess skill level of students and modify training as needed.
• Strong mentoring skills, must have the ability to mentor students to act/think like managers through role modeling, supervision and feedback.
• Excellent communication and organizational skills.
• Professional demeanor indicative of what is expected in a AAA rated Four Diamond hotel.
• Ability to create experiential learning environment for students.
• Basic computer skills, including:  Word, Excel, Outlook  
• Must be able to work on feet for extended periods, lift and carry more then 50#s.
• Must be able to work a flexible work schedule including evening, weekends and holidays.
• Proven experience connecting inclusion, belonging and wellbeing practices to business goals. 

   

University Job Title:

Temporary Food Service/Kitchen Worker

   

Job Family:

Temporary Auxiliary Services

   

Level:

No Grade - Hourly

   

Pay Rate Type:

Hourly

   

Pay Range:

Refer to Posting Language

   

Remote Option Availability:

Onsite

   

Company:

   

Contact Name:

Lisa Rhoads

   

Contact Email:

ljr7@cornell.edu

   

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2026-05-14