Rochester Institute of Technology Cook II in Rochester, New York
Detailed Job Description:
Please note: There are currently 3 Cook positions Open
2 positions: Work Schedule:
Monday – Friday 12:00 pm - 8:30 pm
1 Position: Work Schedule
Executes advanced hot food preparation in RIT Dining locations. The primary responsibility (>60% of the job) is to cook full entrees that requires advanced food preparation techniques. Provides mentorship and acts as a resource to Cook I. Ensures quality food preparation, safety, sanitation, and customer service.
Cooks entrees to include proteins and sides requiring advanced food preparation techniques.
Prepares 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.
Provides support to Junior Sous Chefs or Sous Chefs on special projects. Continuously provides input into development of menus.
May perform similar cooking duties as Cook I such as short orders such as hamburgers, chicken, eggs, and other grill items as well as prepare cold food items such as items for delicatessen/salad bar and compound salads.
Washes, cuts, and prepares hot and cold foods.
Ensures all prepared food is satisfactory in quality and quantity prepared, and served and stored at proper temperatures and times.
Assists in maintaining proper labeling, rotation, and storage of food items.
Cleans cooking utensils, grills, ovens, hoods, and other kitchen equipment.
Maintains sanitation and health and safety standards. Serve as a good example for proper sanitation, cleaning and personal hygiene.
Performs other duties as assigned.
Finance & Administration
Required Application Documents:
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 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, 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.
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 at https://www.rit.edu/fa/humanresources/content/staff-wage-grade-bands :
Required Minimum Qualifications:
High School Diploma or GED and 1 year of experience in a high volume restaurant, country club, or institutional setting.
Servsafe certified or ability to obtain within six months of hire.
Must successfully complete Cook II culinary skills test.
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 bring creativity to the development of menus in conjunction with culinary leadership.
Ability to follow New York State and Monroe County health codes as they relate to health, sanitation and safety.
Possess an awareness and basic 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.
Ability to execute entrees required advanced culinary techniques.
Ability to mentor and lead less experienced kitchen staff.
Possess a passion for food.
Ability to report to work on time, adhere to break policy, wear proper uniform and hair restraint.
As a member of the RIT community you'll receive a well-balanced benefits package that offers a variety of choices and access to additional employment advantages. These benefits, combined with your pay, provide a total compensation package that can be tailored to meet your needs. For more information, go to: www.rit.edu/benefits .
About RIT Dining Services
Dining Services 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.
Please note: Hours subject to location business needs. 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).
Staff Job Function:
Food and Dining Services