Rochester Institute of Technology
Job Summary: The current anticipated schedule is Tuesday–Saturday 7:30 am–4:00 pm. Flexible scheduling and additional hours may be required during break weeks, the summer, and intercession periods. Large institute events–such as commencement, graduation, and the Imagine RIT Festival—may also require overtime.
Responsibilities
Assist the Sous‑Chef in leading and supervising kitchen staff, cooking and preparing a large variety of hot and cold foods.
Serve as backup to the Sous‑Chef and help oversee food preparation, quality control, safety, sanitation, and customer service.
Perform cooking duties while supporting the Sous‑Chef in leading kitchen activities.
Oversee hot or cold food kitchen operations and ensure adequate staff coverage.
Assist 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; resolve problems affecting quality and presentation.
Help plan production schedules, requisition food supplies from storage, and handle ordering.
Collaborate with the Sous‑Chef to create menus and thematic meals and execute them with production staff.
Reduce waste and optimize the profitability of the food‑service unit while working within budget guidelines.
Assist in creating and documenting all recipes in the menu‑management system.
Read, interpret, update and follow standardized recipes; test and monitor their accuracy.
Maintain cleanliness, sanitation, and safety of the unit and equipment, and ensure proper storage, rotation, and labeling of items.
Ensure foods are high in quality, served, and stored at proper temperatures and times.
Cook entrées that include proteins and sides requiring advanced preparation techniques.
Prepare menu items according to production specifications and recipes from the menu‑management database.
Assist in training and supervising staff and students on all food procedures and proper use, cleaning, and sanitization of equipment.
Perform short orders such as hamburgers, chicken, eggs, and other grill items, and prepare cold foods for the deli/salad bar.
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 and serve as an example of proper hygiene.
Perform other duties as assigned.
Required Qualifications
Degree or certification in Culinary Arts and at least 2 years of 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 certification within six months of hire.
Must successfully complete the Junior Sous‑Chef culinary skills test.
Employment Details Company: Rochester Institute of Technology Dining Employment Category: Full‑time Staff Job Function: Food Service – Operations Wage Band: $17–$23 per hour (minimum $17, maximum $23)
Equal Opportunity Statement RIT does not discriminate. RIT is an equal‑opportunity employer that promotes and values diversity, pluralism, and inclusion.
How to Apply To apply, visit http://careers.rit.edu/staff
#J-18808-Ljbffr
Responsibilities
Assist the Sous‑Chef in leading and supervising kitchen staff, cooking and preparing a large variety of hot and cold foods.
Serve as backup to the Sous‑Chef and help oversee food preparation, quality control, safety, sanitation, and customer service.
Perform cooking duties while supporting the Sous‑Chef in leading kitchen activities.
Oversee hot or cold food kitchen operations and ensure adequate staff coverage.
Assist 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; resolve problems affecting quality and presentation.
Help plan production schedules, requisition food supplies from storage, and handle ordering.
Collaborate with the Sous‑Chef to create menus and thematic meals and execute them with production staff.
Reduce waste and optimize the profitability of the food‑service unit while working within budget guidelines.
Assist in creating and documenting all recipes in the menu‑management system.
Read, interpret, update and follow standardized recipes; test and monitor their accuracy.
Maintain cleanliness, sanitation, and safety of the unit and equipment, and ensure proper storage, rotation, and labeling of items.
Ensure foods are high in quality, served, and stored at proper temperatures and times.
Cook entrées that include proteins and sides requiring advanced preparation techniques.
Prepare menu items according to production specifications and recipes from the menu‑management database.
Assist in training and supervising staff and students on all food procedures and proper use, cleaning, and sanitization of equipment.
Perform short orders such as hamburgers, chicken, eggs, and other grill items, and prepare cold foods for the deli/salad bar.
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 and serve as an example of proper hygiene.
Perform other duties as assigned.
Required Qualifications
Degree or certification in Culinary Arts and at least 2 years of 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 certification within six months of hire.
Must successfully complete the Junior Sous‑Chef culinary skills test.
Employment Details Company: Rochester Institute of Technology Dining Employment Category: Full‑time Staff Job Function: Food Service – Operations Wage Band: $17–$23 per hour (minimum $17, maximum $23)
Equal Opportunity Statement RIT does not discriminate. RIT is an equal‑opportunity employer that promotes and values diversity, pluralism, and inclusion.
How to Apply To apply, visit http://careers.rit.edu/staff
#J-18808-Ljbffr