Junior Sous Chef bei Rochester Institute of Technology
Rochester Institute of Technology · Henrietta, Vereinigte Staaten Von Amerika · Onsite
- Junior
- Optionales Büro in Henrietta
Job Responsibilities
Assist Sous Chef
- Oversees hot or cold Kosher food kitchen operations. Serves as kitchen lead in absence of a Sous Chef.
- Comply with Kosher regulations under the supervision of our Rabbi.
- 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.
College/Division
Required Application Documents
Employment Category
Additional Details
How To Apply
Wage Band
Required Qualifications
- 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.
- 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
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.
Work Location
Job Summary
- Monday thru Thursday 9:30a-6p
- Friday 7:30a-4p
- Off Saturday and Sunday
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.