Junior Sous Chef

Position Title

Junior Sous Chef

Requisition Number

9839BR

College/Division

Finance & Administration

Required Application Documents

Curriculum Vitae or Resume

Employment Category

Fulltime

Additional Details

In 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 585-475-2424 or email your request to hr@rit.edu. Determinations on requests for reasonable accommodation will be made on a case-by-case basis.

How To Apply

In order to be considered for this position, you must apply for it at: http://careers.rit.edu/staff. Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.

Required Qualifications

Experience/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 Description

About RIT Dining

RIT 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 basis.

About Loaded Latke Deli

We are a certified Kosher deli under the supervision of STAR-K Kosher Certification. We serve traditional hand-crafted sandwiches with premium meats, house-made bagel chips, matzo ball soup, potato salad, latkes, pickles, and Dr. Brown's beverages.

Job Summary

Hours 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 Commencement

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. 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.