Junior Sous Chef

Junior Sous Chef
9816BR
Finance & Administration
Aux-Dining

Job Summary
The current anticipated Schedule is Tuesday-Saturday 7:30am-4pm

Additionally, flexible scheduling/work hours may be required during break week, summer and intercession. In addition, large institute events may require additional hours (such as commencement (graduation) and Imagine RIT Festival).

Job Responsibilities:
Responsibilities:

• Assists Sous Chef in leading and supervising activities of kitchen staff in addition to cooking and preparing a large variety of hot and cold foods.
• Serves as backup to Sous Chef. Assists in overseeing kitchen food preparation, quality controls, safety, sanitation, and customer service.
• The Junior Sous Chef allocates time performing cooking duties 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.
• Oversees hot or cold food kitchen operations.
• 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.

Cooking

• 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.

Required Qualifications:

• Degree/Certification in Culinary Arts 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.
• Must successfully complete Junior Sous Chef culinary skills test.

Preferred Qualifications:

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 our student workforce which may include deaf/hard of hearing, and international students. Hours would change for breaks, intercession, 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.

Minimum Qualifications

• Degree/Certification in Culinary Arts 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.
• Must successfully complete Junior Sous Chef culinary skills test.

Professional Area:
Employment Category: Fulltime
Staff Job Function: Wage Band: $17 – $23
Hourly/Salary Minimum: $17
Hourly/Salary Maximum: $23

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.
The direct link to this posting can be found here: https://sjobs.brassring.com/

Additional Details

Rochester Institute of Technology, the 10th largest private university in the U.S., is among the worlds leading technological universities. Its 18,000 undergraduate and graduate students from all 50 states and more than 100 countries are enrolled in over 200 academic programs, including 7 interdisciplinary Ph.D. programs. A pioneer in experiential education, RIT was the first to offer undergraduate degree programs in biotechnology, information technology, software engineering, and microelectronic engineering. As home to the National Technical Institute for the Deaf, the university offers unparalleled academic opportunities and services for the deaf and hard-of-hearing. Founded in 1829, RIT has 115,000 alumni throughout the United States and around the world. RIT has been named by the Chronicle of Higher Education as one of the “Great Colleges to Work For.” RIT is a National Science Foundation ADVANCE Institutional Transformation site, and is responsive to the needs of dual-career couples through the Upstate NY Higher Education Recruitment Consortium. For more information, visit www.rit.edu/overview/rankings-and-recognition and www.rit.edu.

As a member of the RIT community employees receive a well-balanced benefits package that offers a variety of choices and access to additional employment advantages. These benefits, combined with an employees pay, provide a total compensation package that can be tailored to meet your needs. More on RITs Benefits, Health & Wellness program can be found at: https://www.rit.edu/fa/humanresources/content/benefits-health-and-wellness

RIT does not discriminate. RIT is an equal opportunity employer that promotes and values diversity, pluralism, and inclusion. For more information or inquiries, please visit RIT/TitleIX or the U.S. Department of Education at ED.Gov

Hourly/Salary Minimum: 17
Hourly/Salary Maximum:23

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