Job ResponsibilitiesMajor ResponsibilitiesAssist 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.
Additional DetailsIn compliance with NYS's Pay Transparency Act, the salary range for this position is listed above. Rochester Institute of Technology considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, as well as, market and organizational considerations when extending an offer. The hiring process for this position may require a criminal background check and/or motor vehicle records check. Any verbal or written offer made is contingent on satisfactory results, as determined by Human Resources. RIT does not discriminate. RIT promotes and values diversity, pluralism and inclusion in the work place. RIT provides equal opportunity to all qualified individuals and does not discriminate on the basis of race, color, creed, age, marital status, sex, gender, religion, sexual orientation, gender identity, gender expression, national origin, veteran status or disability in its hiring, admissions, educational programs and activities. RIT provides reasonable accommodations to applicants with disabilities under the Rehabilitation Act, the Americans with Disabilities Act, the New York Human Rights Law, or similar applicable law. If you need reasonable accommodation for any part of the application and hiring process, please contact the Human Resources office at 585-###-#### or email your request to ...@rit.edu. Determinations on requests for reasonable accommodation will be made on a case-by-case basis.How To ApplyIn order to be considered for this position, you must apply for it at: Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.Required QualificationsExperience/Education:
- 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.
Department/College DescriptionAbout RIT DiningRIT 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 basisWhat do we believe at RIT?Rochester Institute of Technology is a diverse and collaborative community of engaged, socially conscious, and intellectually curious minds. Through creativity and innovation, and an intentional blending of technology, the arts and design, we provide exceptional individuals with a wide range of academic opportunities, including a leading research program and an internationally recognized education for deaf and hard-of-hearing students. We are dedicated to building a diverse community, one where employees feel a sense of belonging, and are valued for their contributions and the perspectives they bring.As a member of the RIT community, you'll receive a comprehensive employee benefits package that offers multiple options and access to additional employment advantages. You can tailor your benefit elections to meet your needs (affordable medical/dental/vision benefits; paid vacation/sick time/retirement saving plan with exceptional employer match; and tuition assistance for you and your family, to name a few).Job SummaryHours 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 CommencementJob 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.