Junior Sous Chef

Rochester Institute of Technology; City of Rochester (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Rochester Institute of Technology is seeking a motivated Junior Sous Chef to assist in supervising kitchen operations and food preparation. Join a vibrant culinary team that serves a diverse student body, ensuring high standards of food quality and service. This full-time position offers competitive pay and the opportunity to work in a fast-paced, educational environment.

Qualifications

• 2 years' experience in a high volume restaurant or institutional setting.
• Servsafe certification or ability to obtain within six months.
• Ability to communicate effectively with a diverse group.

Responsibilities

• Assists Sous Chef in kitchen operations and food preparation.
• Oversees Kosher food production and staff management.
• Ensures cleanliness and safety in the kitchen.

Skills

Leadership

Knowledge of food items

Professional judgment

Customer service

Time management

Organizational skills

Education

Degree/Certification in Culinary Arts

Job description

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9638BR

Finance & Administration

Aux-Dining

Job Summary

Hours of work:

• Monday thru Thursday 9:30a-6p
• Friday 7:30a-4p
• Off Saturday and Sunday
  
  

NOTE: The hours will be subject to change as business needs dictate as well as break weeks and intersession. There is occasionally required weekend work for large scale campus events such as Imagine RIT and Commencement

Job Summary:

Assists Sous Chef in leading and supervising activities for staff in addition to cooking and preparing a large variety of hot and cold foods. Comply with Kosher regulations under the supervision of our Rabbi. Will work with Sous Chef and Managers of the operation on campus. Serves as backup to Sous Chef. Assists in overseeing kitchen food preparation, quality controls, safety, sanitation, and customer service. The Junior Sous Chef allocates ~50% to 75% of the time performing cooking duties and ~25% to 50% of the time assisting the Sous Chef in leading kitchen production.

Job Responsibilities:

Major Responsibilities

Assist Sous Chef

• Oversees hot or cold Kosher food kitchen operations. Serves as kitchen lead in absence of a Sous Chef.
• Comply with Kosher regulations under the supervision of our Rabbi.
• Assists Sous Chef in directing, supervising, training, and coordinating kitchen staff. Provides input on staff performance appraisals, recognition, professional and personal training and disciplinary actions while maintaining proper records.
• Monitors food production and line setup to maintain proper cooking, portioning and appearance at all times. Control amounts produced in a reasonable and timely manner. Resolves problems affecting production, food quality and presentation.
• Assists Sous Chef in planning production schedules, requisition food supplies from storage, and with ordering.
• Works with the Sous Chef to create menus and/or themed meals and execute in collaboration with production staff.
• Reduces waste and optimizes the profitability of the food service unit working within budget guidelines.
• Ensures adequate staff coverage.
• Assists Sous Chef with creation and documentation of all recipes in the menu management system. Read, Interpret, update and follow standardized recipes. Tests and monitors accuracy of recipes.
• Ensures cleanliness, sanitation and safety of unit and equipment as well as proper storage, rotation and labeling of items. Ensures that all foods are high in quality, served and stored at proper temperatures and times.
  
  

Cooking

• Cooks entrees to include proteins and sides requiring advanced food preparation techniques. Prepares menu items according to production specification and recipes from menu management database.
• Assist in training and supervising staff and students on all food procedures for both front and back of the house of operation and on proper use, cleaning, and sanitization of equipment.
• May perform short orders such as hamburgers, chicken, eggs, and other grill items as well as prepare cold food items such as items for delicatessen/salad bar and compound salads.
• Washes, cuts, and prepares hot and cold foods.
• Cleans cooking utensils, grills, ovens, hoods, and other kitchen equipment.
• Maintains sanitation and health and safety standards. Serve as a good example for proper sanitation, cleaning and personal hygiene.
• Performs other duties as assigned.
  
  

Experience/Education:

Required Qualifications:

• Degree/Certification in Culinary Arts (or equivalent experience) and 2 years' experience in a high volume restaurant, country club, or institutional setting. Experience with a variety of food service applications and computerized menu management systems.
• Servsafe certified or ability to obtain within six months of hire.
• Allertain certified or ability to obtain within six months of hire.
• Must successfully complete Junior Sous Chef culinary skills test.
  
  

Skills

• Ability to lead, supervise, and work collaboratively with kitchen staff.
• Extensive knowledge of food items, pairings, portion control, and sanitation.
• Possess professional judgment and ability to independently make sound operational decisions.
• Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.
• Ability to learn and adapt to new systems and applications as needed.
• Demonstrated ability to deliver exceptional customer service.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong time management, organizational and multi-tasking skills.
• Ability to meet multiple deadlines and manage competing priorities.
• Must be adaptable to a frequently changing environment and ability to adhere to professional standards in stressful situations.
• Ability to follow New York State and Monroe County health codes as they relate to health, sanitation and safety.
• Extensive knowledge of allergens, food sensitivities and dietetic restrictions.
• Ability to work with the customer and management in resolving potential diet limitations of the customer.
• Understand and comply with all institute and department policies and procedures.
• Ability to work professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
• Possess a passion for food.
• Ability to report to work on time, adhere to break policy, wear proper uniform and hair restraint.
  
  

Preferred Qualifications:

Department/College Description

About RIT Dining

RIT Dining supports all meal plans both on campus and at select off campus locations. We are looking for a high energy team member that enjoys working in a busy environment serving customers. The successful candidate will need to be able to work with a diverse student work force which may include of deaf / hard of hearing, and internationals students. Hours would change for breaks, intersession and summer semester. This position may support serving from 1500 to over 3000 customers (faculty, staff and students) in any one location on a daily basis

Minimum Qualifications

Professional Area:

Employment Category: Fulltime

Staff Job Function: Wage Band: $16 - $23

Hourly/Salary Minimum: $16

Hourly/Salary Maximum: $23

How To Apply

In order to be considered for this position, you must apply for it at: http://careers.rit.edu/staff. Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.

The direct link to this posting can be found here: https://sjobs.brassring.com/

Additional Details

Rochester Institute of Technology, the 10th largest private university in the U.S., is among the world’s leading technological universities. Its 18,000 undergraduate and graduate students from all 50 states and more than 100 countries are enrolled in over 200 academic programs, including 7 interdisciplinary Ph.D. programs. A pioneer in experiential education, RIT was the first to offer undergraduate degree programs in biotechnology, information technology, software engineering, and microelectronic engineering. As home to the National Technical Institute for the Deaf, the university offers unparalleled academic opportunities and services for the deaf and hard-of-hearing. Founded in 1829, RIT has 115,000 alumni throughout the United States and around the world. RIT has been named by the Chronicle of Higher Education as one of the “Great Colleges to Work For.” RIT is a National Science Foundation ADVANCE Institutional Transformation site, and is responsive to the needs of dual-career couples through the Upstate NY Higher Education Recruitment Consortium. For more information, visit www.rit.edu/overview/rankings-and-recognition and www.rit.edu.

As a member of the RIT community employees receive a well-balanced benefits package that offers a variety of choices and access to additional employment advantages. These benefits, combined with an employee’s pay, provide a total compensation package that can be tailored to meet your needs. More on RIT’s Benefits, Health & Wellness program can be found at: https://www.rit.edu/fa/humanresources/content/benefits-health-and-wellness

RIT does not discriminate. RIT is an equal opportunity employer that promotes and values diversity, pluralism, and inclusion. For more information or inquiries, please visit RIT/TitleIX or the U.S. Department of Education at ED.Gov

Hourly/Salary Minimum: 16

Hourly/Salary Maximum:23

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Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

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  Management and Manufacturing

• Industries

  Higher Education

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