Menu Innovation and Training Chef bei Aux-Dining
Aux-Dining · Rochester, Vereinigte Staaten Von Amerika · Onsite
- Senior
- Optionales Büro in Rochester
Job Responsibilities
- Responsible to provide excellent service in a friendly, sincere and courteous manner.
- Work closely with the manager to maintain a high level of customer satisfaction.
- Collaborate closely with the unit leadership team and others throughout the recipe process, from testing to finalizing in the Menu Management System.
- Coordinate and execute all tastings, recipe revamps, and further testing to ensure they meet the desired standards.
- Facilitate input, testing, and customer feedback on recipes and menus, acting as a liaison with unit chefs to provide culinary research and development solutions and improvements for unit operations.
- Maintain extensive knowledge of "The Big Nine" allergens, food sensitivities, and dietary restrictions when testing and creating allergen meal recipes.
- Plan and execute basic and advanced culinary training for all levels of culinary staff within RIT Dining.
- Assist with menu development focusing on food safety, knife skills, and culinary techniques.
- Stay current with culinary trends and incorporate them into menu offerings.
- Research ingredients, flavors, and cooking techniques to continuously enhance the dining experience.
- Enters all unit recipes into the menu management system and continue to work on accuracy of standards and naming conventions both in recipe names and portion sizes.
- Assist Corporate Executive Chef and Registered Dietitian Ensures that ingredient, nutrition, allergen and trait information is accurate for all items in the menu management system
- Build and maintain rapport with management and culinary staff in each dining unit to ensure the recipe testing and submission process is efficient as possible.
- Responsible to enter initial recipe that units submitted into menu management system
- Assist and work closely with Registered Dietitian and corporate executive chef developing menu for allergen meal
- Assist Registered Dietitian with Allergen audit and recipes audit
College/Division
Required Application Documents
Employment Category
Additional Details
Required Minimum Education Level
How To Apply
Wage Band
Required Qualifications
Experience Required:
- Minimum 5 years in a high-volume culinary environment such as a restaurant, country club, or institutional setting.
- Hands-on experience with menu development, food safety, culinary training, and computerized menu management systems.
Key Skills & Competencies:
- Menu Planning & Innovation: Ability to create diverse, balanced menus for various dietary needs and special events.
- Food Safety Expertise: Deep understanding of hygiene standards and food safety regulations.
- Training & Leadership: Skilled in training beginner to intermediate culinary staff, mentoring, and fostering team collaboration.
- Culinary Techniques: Proficient in a wide range of cooking methods and current culinary trends.
- Allergen Awareness: Strong knowledge of allergens and dietary restrictions, with experience in safe recipe development.
- Sustainability Practices: Commitment to reducing food waste and supporting institutional sustainability goals.
- Communication & Adaptability: Excellent interpersonal skills, ability to work with diverse groups, and adapt to changing environments.
- Administrative & Technical Skills: Comfortable with food service applications, recipe systems, and learning new technologies.
- Compliance: Familiarity with New York State and Monroe County health codes and institutional policies.
- Serve Safe and Allertrain or ability to obtain within 6 months of employment
- Certified allergen trainer or ability to obtain within 6 months of employment
Department/College Description
RIT Dining supports all meal plans on 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 our fulltime staff and 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 the Dining department that produces 18,000+ transactions per day between 20 locations on a daily basis.
Shift
Work Location
Job Summary
Are you a creative chef who loves to teach, experiment, and bring bold culinary ideas to life? This exciting role works closely with our Corporate Executive Chef to lead recipe development and culinary training across RIT Dining. While the Corporate Executive Chef focuses on mentoring our highly experienced chefs, you’ll take the lead in training beginner to intermediate culinary staff—helping them build strong foundational skills and grow their confidence in the kitchen.
You’ll guide collaborative recipe testing with chefs from all dining units, turning imaginative concepts into precise, scalable recipes for everything from intimate meals to large-scale productions. You’ll manage recipe input into our Menu Management System, ensuring every detail—from ingredient quantities to cooking instructions—is accurate, clear, and aligned with RIT Dining’s standards.
Beyond the kitchen, you’ll design and deliver engaging training programs that cover knife safety, culinary techniques, global cuisines, and live cooking demos. You’ll also support allergen awareness training in partnership with our Registered Dietitian, helping create a safe and inclusive dining experience for all.
If you’re a chef who thrives on creativity, enjoys connecting with people, and can balance culinary artistry with administrative precision, this role is your perfect recipe for success!
The work hours for this position are as followed:
Monday - Friday 9:00 am - 5:30 p.m
