Sous Chef en Aux-Dining
Aux-Dining · Rochester, Estados Unidos De América · Onsite
- Professional
- Oficina en Rochester
Job Responsibilities
Major Responsibilities
- Oversees all hot and cold food kitchen operations.
- Directs, supervises, trains, and coordinates 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.
- Plans production schedules, requisition food supplies from storage, and assists culinary leadership with ordering and receiving food supplies, equipment, and tools.
- Works with the culinary leadership 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 culinary leadership 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 and leads cooking of a large variety of foods.
- Performs other duties as assigned.
College/Division
Finance & Administration
Required Application Documents
Curriculum Vitae or Resume
Employment Category
Fulltime
Additional Details
In compliance with NYS's Pay Transparency Act, the salary range for this position is listed above. Rochester Institute of Technology considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, as well as, market and organizational considerations when extending an offer. 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, please contact the Human Resources office at 585-475-2424 or email your request to [email protected]. Determinations on requests for reasonable accommodation will be made on a case-by-case basis.
Required Minimum Education Level
HS, GED
How To Apply
In order to be considered for this position, you must apply for it at: http://careers.rit.edu/internal. Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.
Wage Band
114H
Required Qualifications
Education/Experience:
- Degree/Certification in Culinary Arts (or equivalent experience) and 3 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. Experience coordinating kitchen activities.
- 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 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.
Preferred Qualifications
- Knowledge of food service production and service techniques and standards.
- Knowledge of sanitation and quality food service standards.
- Knowledge of supervisory practices and principles; ability to lead dining service workers
- Ability to effectively communicate.
- Ability to work with a variety of food service applications, computerized menu management, online ordering, point of sale hardware/software and/or event management systems.
- Ability to multi-task, manage multiple tasks simultaneously, and work with a sense of urgency.
- Possess a well-developed palette, and is familiar with different cooking techniques.
- Ability to approach customers, coworkers and subordinates in a tactful, respectful manner.
- Ability to maintain a positive attitude when working alone, with a team and under pressure.
- Good problem solving and troubleshooting skills
- Passionate focus on quality and delivering exceptional customer service.
- Demonstrate willingness to take initiative and make decisions within established guidelines.
- Ability to maintain an organized and clean workspace.
- Demonstrate professional, customer centric phone etiquette at all times
- Passionate about food; desire to continuously improve skillset.
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 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.
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 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.
Shift
A, Afternoon, Day, Night
Work Location
Henrietta Campus — 100%
Job Summary
Leads and supervises activities of kitchen staff. Oversees kitchen food preparation, quality controls, safety, sanitation, and customer service.
Current Anticipated Hours:
Current Anticipated Hours:
- Sunday-Thursday 10am-6:30pm, FRI/SAT off
