The Association of Technology, Management and Applied Engineering
Junior Sous Chef
The Association of Technology, Management and Applied Engineering, Rochester, New York, United States
Junior Sous Chef
Job Summary Assists the Sous Chef in leading and supervising kitchen staff, cooking and preparing a wide variety of hot and cold foods. The role requires compliance with Kosher regulations under the supervision of a Rabbi and serves as a backup to the Sous Chef. Approximately 50–75% of the time is devoted to cooking duties, with the remainder spent supporting kitchen production, quality control, safety, sanitation, and customer service.
Hours of Work
Monday–Thursday 9:30 a.m. – 6:00 p.m.
Friday 7:30 a.m. – 4:00 p.m.
Saturday and Sunday off
Hours may change based on business needs, break weeks, or intersession schedules. Occasional weekend work may be required for large campus events such as Imagine RIT and Commencement.
Job Responsibilities
Assist Sous Chef
Oversee hot or cold Kosher food kitchen operations and serve as kitchen lead in the absence of a Sous Chef.
Comply with Kosher regulations under the supervision of the Rabbi.
Direct, supervise, train, and coordinate kitchen staff; provide input on performance appraisals, recognition, professional and personal training, disciplinary actions, and maintain proper records.
Monitor food production and line setup to maintain proper cooking, portioning, and appearance; control production volumes and resolve quality or presentation issues.
Assist in planning production schedules, requisitioning food supplies, and ordering.
Collaborate with the Sous Chef to create menus and themed meals and execute them with production staff.
Reduce waste and optimize profitability within budget guidelines.
Ensure adequate staff coverage.
Assist in creating and documenting recipes in the menu‑management system, reading, interpreting, updating, and following standardized recipes; test recipe accuracy.
Maintain cleanliness, sanitation, safety, and proper storage, rotation, and labeling of items; ensure foods are served and stored at appropriate temperatures.
Cooking
Prepare entrees, proteins, and sides using advanced food preparation techniques; follow production specifications and recipes from the database.
Assist in training and supervising staff and students on all food procedures, front‑ and back‑of‑the‑house operations, and proper use of cleaning and sanitizing equipment.
Perform short orders such as burgers, chicken, eggs, and grill items; prepare cold foods for delicatessen, salad bar, and compound salads.
Wash, cut, and prepare hot and cold foods.
Clean cooking utensils, grills, ovens, hoods, and other equipment.
Maintain sanitation and health and safety standards; serve as a model of proper hygiene.
Perform other duties as assigned.
Required Qualifications Experience/Education
Degree or certification in Culinary Arts (or equivalent experience) with at least 2 years’ experience in a high‑volume restaurant, country club, or institutional setting.
Experience with computerized menu‑management systems.
ServSafe certified or ability to obtain certification within six months of hire.
Allertain certified or ability to obtain certification within six months of hire.
Successful completion of the Junior Sous Chef culinary skills test.
Skills
Ability to lead, supervise, and collaborate with kitchen staff.
Extensive knowledge of food items, pairings, portion control, and sanitation.
Strong decision‑making and problem‑solving skills.
Excellent communication (verbal, written, interpersonal).
Strong time‑management, organization, and multi‑tasking abilities.
Adaptability to a frequently changing environment and ability to uphold professional standards under stress.
Knowledge of New York State and Monroe County health regulations.
Knowledge of allergens, food sensitivities, and dietary restrictions.
Ability to resolve dietary limitations with customers and management.
Compliance with institutional policies and procedures.
Professional, ethical conduct with integrity; alignment with the University’s vision, mission, and core values.
Passion for food.
Dependable attendance, adherence to break policy, proper uniform and hair restraint.
How To Apply In order to be considered for this position, please apply at
http://careers.rit.edu/staff
by entering the job title or BR number in the keyword search field.
Additional Details In compliance with NYS’s Pay Transparency Act, the salary range for this position has been listed. Rochester Institute of Technology considers a variety of factors—scope and responsibilities, work experience, education, key skills, internal equity, and market conditions—when extending offers. The hiring process may require a criminal background check and/or motor vehicle records check, and any verbal or written offer is contingent upon satisfactory results. RIT is an equal opportunity employer that does not discriminate based on race, color, creed, age, marital status, sex, gender, sexual orientation, gender identity or expression, national origin, veteran status, or disability. RIT provides reasonable accommodations for applicants with disabilities under applicable laws. For accommodation requests, contact Human Resources at 585‑475‑2424 or email
hr@rit.edu .
Job ID: 81913630
#J-18808-Ljbffr
Job Summary Assists the Sous Chef in leading and supervising kitchen staff, cooking and preparing a wide variety of hot and cold foods. The role requires compliance with Kosher regulations under the supervision of a Rabbi and serves as a backup to the Sous Chef. Approximately 50–75% of the time is devoted to cooking duties, with the remainder spent supporting kitchen production, quality control, safety, sanitation, and customer service.
Hours of Work
Monday–Thursday 9:30 a.m. – 6:00 p.m.
Friday 7:30 a.m. – 4:00 p.m.
Saturday and Sunday off
Hours may change based on business needs, break weeks, or intersession schedules. Occasional weekend work may be required for large campus events such as Imagine RIT and Commencement.
Job Responsibilities
Assist Sous Chef
Oversee hot or cold Kosher food kitchen operations and serve as kitchen lead in the absence of a Sous Chef.
Comply with Kosher regulations under the supervision of the Rabbi.
Direct, supervise, train, and coordinate kitchen staff; provide input on performance appraisals, recognition, professional and personal training, disciplinary actions, and maintain proper records.
Monitor food production and line setup to maintain proper cooking, portioning, and appearance; control production volumes and resolve quality or presentation issues.
Assist in planning production schedules, requisitioning food supplies, and ordering.
Collaborate with the Sous Chef to create menus and themed meals and execute them with production staff.
Reduce waste and optimize profitability within budget guidelines.
Ensure adequate staff coverage.
Assist in creating and documenting recipes in the menu‑management system, reading, interpreting, updating, and following standardized recipes; test recipe accuracy.
Maintain cleanliness, sanitation, safety, and proper storage, rotation, and labeling of items; ensure foods are served and stored at appropriate temperatures.
Cooking
Prepare entrees, proteins, and sides using advanced food preparation techniques; follow production specifications and recipes from the database.
Assist in training and supervising staff and students on all food procedures, front‑ and back‑of‑the‑house operations, and proper use of cleaning and sanitizing equipment.
Perform short orders such as burgers, chicken, eggs, and grill items; prepare cold foods for delicatessen, salad bar, and compound salads.
Wash, cut, and prepare hot and cold foods.
Clean cooking utensils, grills, ovens, hoods, and other equipment.
Maintain sanitation and health and safety standards; serve as a model of proper hygiene.
Perform other duties as assigned.
Required Qualifications Experience/Education
Degree or certification in Culinary Arts (or equivalent experience) with at least 2 years’ experience in a high‑volume restaurant, country club, or institutional setting.
Experience with computerized menu‑management systems.
ServSafe certified or ability to obtain certification within six months of hire.
Allertain certified or ability to obtain certification within six months of hire.
Successful completion of the Junior Sous Chef culinary skills test.
Skills
Ability to lead, supervise, and collaborate with kitchen staff.
Extensive knowledge of food items, pairings, portion control, and sanitation.
Strong decision‑making and problem‑solving skills.
Excellent communication (verbal, written, interpersonal).
Strong time‑management, organization, and multi‑tasking abilities.
Adaptability to a frequently changing environment and ability to uphold professional standards under stress.
Knowledge of New York State and Monroe County health regulations.
Knowledge of allergens, food sensitivities, and dietary restrictions.
Ability to resolve dietary limitations with customers and management.
Compliance with institutional policies and procedures.
Professional, ethical conduct with integrity; alignment with the University’s vision, mission, and core values.
Passion for food.
Dependable attendance, adherence to break policy, proper uniform and hair restraint.
How To Apply In order to be considered for this position, please apply at
http://careers.rit.edu/staff
by entering the job title or BR number in the keyword search field.
Additional Details In compliance with NYS’s Pay Transparency Act, the salary range for this position has been listed. Rochester Institute of Technology considers a variety of factors—scope and responsibilities, work experience, education, key skills, internal equity, and market conditions—when extending offers. The hiring process may require a criminal background check and/or motor vehicle records check, and any verbal or written offer is contingent upon satisfactory results. RIT is an equal opportunity employer that does not discriminate based on race, color, creed, age, marital status, sex, gender, sexual orientation, gender identity or expression, national origin, veteran status, or disability. RIT provides reasonable accommodations for applicants with disabilities under applicable laws. For accommodation requests, contact Human Resources at 585‑475‑2424 or email
hr@rit.edu .
Job ID: 81913630
#J-18808-Ljbffr