Rochester Institute of Technology
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. Complies with Kosher regulations under the supervision of the Rabbi. Works with Sous Chef and Managers of the operation on campus and 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. Hours of Work
Monday–Thursday 9:30 a.m. – 6 p.m. Friday 7:30 a.m. – 4 p.m. Off Saturday and Sunday Note: Hours may change as business needs dictate, including break weeks and intersessions. Occasional weekend work may be required for large‑scale campus events such as Imagine RIT and Commencement. Job Responsibilities
Major Responsibilities
Oversee hot or cold Kosher food kitchen operations; serve as kitchen lead in the absence of a Sous Chef. Comply with Kosher regulations under the supervision of the Rabbi. Assist Sous Chef in directing, supervising, training, and coordinating kitchen staff; provide input on staff performance appraisals, recognition, professional and personal training, and disciplinary actions while maintaining proper records. Monitor food production and line setup to maintain proper cooking, portioning and appearance at all times; control amounts produced in a reasonable and timely manner; resolve problems affecting production, food quality and presentation. Assist Sous Chef in planning production schedules, requisitioning food supplies from storage, and ordering. Work with the Sous Chef to create menus and/or themed meals and execute in collaboration with production staff. Reduce waste and optimize the profitability of the food service unit working within budget guidelines. Ensure adequate staff coverage. Assist Sous Chef with creation and documentation of all recipes in the menu management system; read, interpret, update and follow standardized recipes; test and monitor accuracy of recipes. Ensure cleanliness, sanitation and safety of unit and equipment; enforce proper storage, rotation and labeling of items; ensure all foods are high in quality, served and stored at proper temperatures and times. Cooking
Cook entrees to include proteins and sides requiring advanced food preparation techniques; prepare 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 delicatessen/salad bar and compound salads. Wash, cut, and prepare hot and cold foods. Clean cooking utensils, grills, ovens, hoods, and other kitchen equipment. Maintain sanitation and health and safety standards; serve as a good example for proper sanitation, cleaning and personal hygiene. Perform other duties as assigned. Experience / Education
Required Qualifications
Degree or 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. Professional judgment and ability to independently make sound operational decisions. Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders. Adaptable to new systems and applications as needed. Exceptional customer service delivery. Strong communication skills (verbal, written, interpersonal). Strong time management, organization and multi-tasking skills. Ability to meet multiple deadlines and manage competing priorities. Ability to work in a frequently changing environment and adhere to professional standards in stressful situations. Knowledge of New York State and Monroe County health codes related to health, sanitation and safety. Extensive knowledge of allergens, food sensitivities and dietetic restrictions. Ability to resolve customer diet limitations with the customer and management. Compliance with institute and department policies and procedures. Professional, ethical conduct and integrity; uphold the vision, mission and core values of the University. Passion for food. Reliability in attendance, break policy, uniform, and hair restraint. Preferred Qualifications
None specified. Department / College Description
About RIT Dining
RIT Dining supports all meal plans both on campus and at select off-campus locations. We seek a high-energy team member who enjoys working in a busy environment serving customers. The successful candidate will work with our student workforce, which may include deaf / hard-of-hearing, and international students. Hours may change for breaks, intersession and summer semesters. The position may support serving from 1,500 to over 3,000 customers (faculty, staff and students) in any one location on a daily basis. About Loaded Latke Deli
We are a certified Kosher deli under the supervision of STAR-K Kosher Certification, serving traditional hand‑crafted sandwiches with premium meats, house‑made bagel chips, matzo ball soup, potato salad, latkes, pickles, and Dr. Brown’s beverages. Minimum Qualifications
None specified beyond those listed above. Employment Category
Full-time Salary
Hourly/Salary minimum: $16; maximum: $23 How to Apply
Apply at
http://careers.rit.edu/staff
or search for the position on the Rochester Institute of Technology website. You may also visit https://sjobs.brassring.com/ for the direct link to the posting. Legal Information
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.
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Assists Sous Chef in leading and supervising activities for staff in addition to cooking and preparing a large variety of hot and cold foods. Complies with Kosher regulations under the supervision of the Rabbi. Works with Sous Chef and Managers of the operation on campus and 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. Hours of Work
Monday–Thursday 9:30 a.m. – 6 p.m. Friday 7:30 a.m. – 4 p.m. Off Saturday and Sunday Note: Hours may change as business needs dictate, including break weeks and intersessions. Occasional weekend work may be required for large‑scale campus events such as Imagine RIT and Commencement. Job Responsibilities
Major Responsibilities
Oversee hot or cold Kosher food kitchen operations; serve as kitchen lead in the absence of a Sous Chef. Comply with Kosher regulations under the supervision of the Rabbi. Assist Sous Chef in directing, supervising, training, and coordinating kitchen staff; provide input on staff performance appraisals, recognition, professional and personal training, and disciplinary actions while maintaining proper records. Monitor food production and line setup to maintain proper cooking, portioning and appearance at all times; control amounts produced in a reasonable and timely manner; resolve problems affecting production, food quality and presentation. Assist Sous Chef in planning production schedules, requisitioning food supplies from storage, and ordering. Work with the Sous Chef to create menus and/or themed meals and execute in collaboration with production staff. Reduce waste and optimize the profitability of the food service unit working within budget guidelines. Ensure adequate staff coverage. Assist Sous Chef with creation and documentation of all recipes in the menu management system; read, interpret, update and follow standardized recipes; test and monitor accuracy of recipes. Ensure cleanliness, sanitation and safety of unit and equipment; enforce proper storage, rotation and labeling of items; ensure all foods are high in quality, served and stored at proper temperatures and times. Cooking
Cook entrees to include proteins and sides requiring advanced food preparation techniques; prepare 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 delicatessen/salad bar and compound salads. Wash, cut, and prepare hot and cold foods. Clean cooking utensils, grills, ovens, hoods, and other kitchen equipment. Maintain sanitation and health and safety standards; serve as a good example for proper sanitation, cleaning and personal hygiene. Perform other duties as assigned. Experience / Education
Required Qualifications
Degree or 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. Professional judgment and ability to independently make sound operational decisions. Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders. Adaptable to new systems and applications as needed. Exceptional customer service delivery. Strong communication skills (verbal, written, interpersonal). Strong time management, organization and multi-tasking skills. Ability to meet multiple deadlines and manage competing priorities. Ability to work in a frequently changing environment and adhere to professional standards in stressful situations. Knowledge of New York State and Monroe County health codes related to health, sanitation and safety. Extensive knowledge of allergens, food sensitivities and dietetic restrictions. Ability to resolve customer diet limitations with the customer and management. Compliance with institute and department policies and procedures. Professional, ethical conduct and integrity; uphold the vision, mission and core values of the University. Passion for food. Reliability in attendance, break policy, uniform, and hair restraint. Preferred Qualifications
None specified. Department / College Description
About RIT Dining
RIT Dining supports all meal plans both on campus and at select off-campus locations. We seek a high-energy team member who enjoys working in a busy environment serving customers. The successful candidate will work with our student workforce, which may include deaf / hard-of-hearing, and international students. Hours may change for breaks, intersession and summer semesters. The position may support serving from 1,500 to over 3,000 customers (faculty, staff and students) in any one location on a daily basis. About Loaded Latke Deli
We are a certified Kosher deli under the supervision of STAR-K Kosher Certification, serving traditional hand‑crafted sandwiches with premium meats, house‑made bagel chips, matzo ball soup, potato salad, latkes, pickles, and Dr. Brown’s beverages. Minimum Qualifications
None specified beyond those listed above. Employment Category
Full-time Salary
Hourly/Salary minimum: $16; maximum: $23 How to Apply
Apply at
http://careers.rit.edu/staff
or search for the position on the Rochester Institute of Technology website. You may also visit https://sjobs.brassring.com/ for the direct link to the posting. Legal Information
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.
#J-18808-Ljbffr