Rochester Institute of Technology Chef de cuisine in Rochester, New York
Chef de cuisine
Detailed Job Description:
Here is what you will need to be successful in the job:
Scheduled hours are based on business needs. Will require evenings and weekends as needed .
Additionally, flexible scheduling/work hours may be required during break week, summer and intersession. In addition, large institute events may require additional hours (such as commencement (graduation) and Imagine RIT Festival).
Provide excellent service in a friendly, sincere and courteous manner
Lead non-exempt staff irelated to RIT Catering culinary support in full compliance with all food, occupational safety rules and regulations and customer service expectations.
Ensure food cost viability for all RIT Catering events and affiliated programs through development and management of budgets based on realistic goals.
Ensure all financial related tasks are completed in a timely and accurate manner.
Employee and Labor Management
Provide leadership and direction to a non-exempt diverse culinary team. Develop and maintain a positive and collaborative working environment that promotes open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of the University.
Responsible to all customers and co-workers to provide excellent service in a friendly, sincere and courteous manner.
Plan, organize and supervise the daily Culinary operation of RIT Catering.
Plan and approve production standards and guidelines as well as create menus and recipes and prepare the cuisine of a wide range of cultures all while promoting high quality standards
Develops standard and seasonal menus, working in conjunction with production staff members
Execute menus for high profile events and be available to speak with guests regarding the menu and ingredients utilized.
Responsible for ordering and delegation of all food items for RIT Catering from RIT approved vendors. Orders should be based on menu management system recipes.
Supervise time management system for all Culinary staff
Serve as a Culinary resource to promote quality food services for all of RIT Dining
Work with RIT Catering leadership team on development of annual operating budget with an emphasis on COGS ratios relation to food, pricing and equipment.
Finance & Administration
Required Application Documents:
Cover Letter, Curriculum Vitae or Resume
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 workplace. RIT provides equal opportunity to all qualified individuals and does not discriminate based on 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 a reasonable accommodation for any part of the application and hiring process, and you wish to discuss potential accommodations related to your application for employment at RIT, please contact the Human Resources office at 585-475-2424 or email your request to Careers@rit.edu .
In compliance with Executive Order 14042, all university employees must be fully vaccinated for COVID-19 on or before December 8, 2021 or your start date (whichever is later), or have an approved medical/disability or religious accommodation.
Required Minimum Education Level:
Associates or Equivalent Experience
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.
Wage Band (https://www.rit.edu/fa/humanresources/content/staff-wage-grade-bands) :
Required Minimum Qualifications:
3-5 years supervisory experience
Serve Safe and Allertrain certification, or ability to obtain within 6 months of employment
Computers, printers, copiers, register machines, credit card machine, phone, scanners
Point of Sale systems
Menu management systems
PC on windows based platform
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong time management, organizational and multi-tasking skills.
• Good professional judgment and ability to independently make sound business decisions.
• Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.
• Works professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
• Possess a passion for food and knowledge of current food trends.
• Experience managing multiple business lines.
• Experience in performance management and development.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
• Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
• Knowledge of Kronos timekeeping software or similar system.
• Ability to work nights, weekends and holidays and be on-call as needed.
About RIT Dining
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.
RIT Catering is RIT’s self-owned and operated catering department, offering full service catering for groups of 20 to over 1,000 people. Our menu options cover continental breakfasts, hot buffet breakfasts, meeting breaks, boxed lunches, sandwich platters, buffet lunches and dinners, served lunches and dinners, hors d'oeuvres, receptions, bar services and more.
Staff Job Function:
Food and Dining Services
A, B, Night, Weekend
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 (https://www.rit.edu/fa/humanresources/sites/rit.edu.fa.humanresources/files/docs/Benefits_at_a_Glance.pdf) 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).