Junior Sous Chef na Aux-Dining

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.

Finance & Administration

Curriculum Vitae or Resume

Fulltime

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.

HS, GED

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.

113H

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.

A, Afternoon, Weekend

Henrietta Campus — 100%