Chef De Cuisine SAU Operations

RIT Dining is a dynamic and dedicated culinary operation serving the Rochester Institute of Technology community. As a university-owned establishment, it provides thousands of students, faculty, and staff with personalized culinary experiences every day across campus. The organization is known for fostering an inclusive environment that values teamwork, diversity, and growth. Employees at RIT Dining have the opportunity to collaborate with a diverse team, including students from various backgrounds, creating an empowering and welcoming atmosphere. By joining RIT Dining, employees contribute to enhancing the student experience while gaining valuable real-world skills, growing professionally, and working within a supportive and innovative community.

The role of Chef De Cuisine SAU Operations is a leadership position focused on directing the culinary staff's day-to-day operations to ensure the delivery of high-quality dining experiences that satisfy customers and uphold RIT Dining's standards. This role is responsible for overseeing and coordinating the activities and training of chefs, cooks, and other culinary workers involved in food preparation and cooking, aiming to maximize operational efficiency and profitability. The Chef De Cuisine partners with culinary staff to develop new menu ideas, innovative serving styles, and specialized equipment for unique food and catering events, staying abreast of industry trends and identifying growth opportunities for the business.

In this position, the incumbent determines production schedules and manages food and supply orders to optimize profitability while adhering to budget guidelines. The Chef De Cuisine also plans and executes culinary production for special events and catering functions, ensuring all aspects of cleanliness, sanitation, and safety policies are strictly followed by staff. Operating as a front-line supervisor, this role involves setting daily tasks, supporting staff, maintaining schedules, and promoting teamwork within the kitchen environment. Located at the Brick City and Ritz kitchens, this full-time role offers a predictable Monday through Friday schedule, 7:00 am to 3:30 pm, with adjustments made when necessary for university-wide events and academic breaks. The role is exempt from overtime provisions and comes with a competitive salary range from $62,353.20 to $75,000, reflecting the candidate's education, experience, and expertise.

At RIT Dining, the organization ensures employees receive a strong benefits package that supports health, wellness, work-life balance, and career development. These benefits include comprehensive health coverage, employer-paid disability insurance, wellness resources, tuition assistance for employees and their families, a competitive retirement plan with up to an 8% employer match, generous paid time off, 12 paid holidays, weekly meal benefits, and access to campus amenities. RIT Dining prioritizes an inclusive, supportive team environment where contributions are meaningful and impactful. The institution complies fully with New York State's Pay Transparency Act and provides reasonable accommodations as required to support individuals with disabilities. All candidates must be eligible to work in the United States. This opportunity is ideal for a seasoned culinary professional with supervisory experience seeking to advance their career in a vibrant, educational community-focused culinary operation.