Rochester Institute of Technology Junior Sous Chef-Crossroads in Rochester, New York
Junior Sous Chef-Crossroads
Sunday 9:30am - 6:00pm
Monday thru Thursday 10:00am - 6:30pm
Friday and Saturday - OFF
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
Assists Sous Chef in leading and supervising activities for Crossroads staff in addition to cooking and preparing a large variety of hot and cold foods. Will work with Chef d'Cuisine and Manager of the operation in 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 activities.
Junior Sous Chefs are utilized only in larger operations or where the food complexity and number of platforms is varied.
Assist Sous Chef
Oversees hot or cold food kitchen operations. Serves as kitchen lead in absence of a Sous Chef.
Assists Sous Chef in directing, supervising, training, and coordinating kitchen staff. Provides input on staff performance appraisals, recognition, professional and personal training and disciplinary actions while maintaining proper records.
Monitors food production and line setup to maintain proper cooking, portioning and appearance at all times. Control amounts produced in a reasonable and timely manner. Resolves problems affecting production, food quality and presentation.
Assists Sous Chef in planning production schedules, requisition food supplies from storage, and with ordering.
Works with the Sous Chef to create menus and/or themed meals and execute in collaboration with production staff.
Reduces waste and optimizes the profitability of the food service unit working within budget guidelines.
Ensures adequate staff coverage.
Assists Sous Chef with creation and documentation of all recipes in the menu management system. Read, Interpret, update and follow standardized recipes. Tests and monitors accuracy of recipes.
Ensures cleanliness, sanitation and safety of unit and equipment as well as proper storage, rotation and labeling of items. Ensures that all foods are high in quality, served and stored at proper temperatures and times.
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.
May perform 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.
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 . COVID 19: Please familiarize yourself with the requirements of the RIT Safety Plan (https://www.rit.edu/ready/rit-safety-plan) . Information on the responsibility for each employee can be found on the RIT Ready website (https://www.rit.edu/ready/) . As per the RIT Employee COVID-19 Vaccination Policy (https://www.rit.edu/fa/humanresources/content/rit-mandatory-employee-covid-19-vaccination-policy) , all university employees must be fully vaccinated for COVID-19 which may include receiving a booster dose prior to their start date, or have an approved medical/disability or religious accommodation (see above).
Required Minimum Education Level:
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) :
3 years of varied cooking experience including high volume and fine dining
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.
Possess a passion for food
Basic computer skills including Microsoft outlook and menu management systems
General knowledge of kitchen equipment including but not limited to: 20 Qt mixer, Convection oven, turbo chef, combi oven, steam kettle, charcoal grill, fryer, dishwasher, knife skills
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.
A, Afternoon, Weekend
What do we believe at RIT?:
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).
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