Lead Sous Chef, Campus Dining & Growth

Rochester Institute of Technology; Monroe Hall (VA); On-site; USD 27,069 - 31,753; Full time

Benefits offered by this job

Health coverage

Tuition assistance

Retirement plan

Paid time off

Weekly meal benefits

Job summary

Rochester Institute of Technology is seeking a campus culinary professional to wash, cut, and prepare hot and cold foods, ensuring quality and safety standards. You will support menu execution, maintain proper storage, and uphold sanitation guidelines in a fast-paced dining operation.

The role emphasizes teamwork, customer service, and adherence to health codes, with a schedule on campus and competitive hourly compensation. Opportunities for growth exist within RIT Dining.

Qualifications

• Degree or certification in culinary arts.
• Minimum of 3 years of related experience.
• Equivalent combination of education and experience may be considered.

Responsibilities

• Washes, prepares, and cooks foods to spec and serves at proper temperatures.
• Maintains sanitation, labeling, rotation, and storage of food items.
• Prepares menu items per leadership specifications; handles grill and cold foods.
• Cleans and sanitizes utensils and kitchen equipment.
• Other duties as assigned.

Skills

Culinary knowledge

Food safety

Time management

Customer service

Multi-tasking

Education

Degree/Certification in Culinary Arts

Job description

Rochester Institute of Technology is seeking a campus culinary professional to wash, cut, and prepare hot and cold foods, ensuring quality and safety standards. You will support menu execution, maintain proper storage, and uphold sanitation guidelines in a fast-paced dining operation.

The role emphasizes teamwork, customer service, and adherence to health codes, with a schedule on campus and competitive hourly compensation. Opportunities for growth exist within RIT Dining.