Cook II

Rochester Institute of Technology (RIT) Dining is a university-owned dining service operation dedicated to providing exceptional culinary experiences to the RIT community. Serving thousands of students, faculty, and staff daily, RIT Dining focuses on creating meaningful food moments that contribute significantly to campus life. As part of RIT's commitment to fostering a diverse and inclusive environment, RIT Dining employs a broad team including full-time professionals and student workers from varied backgrounds. The operation is recognized for offering personalized service and a welcoming atmosphere, supporting team collaboration, confidence-building, and real-world skill development that pave the way for long-term success in the culinary field and related careers.

The Cook II position at RIT Dining is an integral role responsible for preparing a wide range of hot and cold food items based on specific recipes and culinary standards. This intermediate level position requires an individual who has foundational culinary knowledge and skills, capable of performing routine as well as occasionally non-routine cooking tasks. Primary responsibilities include washing produce, cutting ingredients, preparing short order grill items like hamburgers and chicken, and assembling cold foods such as delicatessen and salad bar items. The cook also maintains food quality control by ensuring food is prepared, served, and stored within appropriate temperature and time limits. Adherence to health, safety, and sanitation standards, including compliance with regional health codes and food handling regulations, is a critical aspect of this role.

Working at RIT Dining offers not only a stable work-life balance with predictable schedules and flexibility during academic breaks but also a competitive compensation range from $16.50 to $22.00 per hour. This position typically involves shifts primarily on Tuesday through Thursday afternoons and Saturdays during the day, with adjustments as needed for university events or academic calendar changes. The environment encourages professional growth through tuition assistance, career development opportunities, and a supportive team culture that values each employee's contribution. Additional benefits include comprehensive health insurance, employer-paid disability coverage, wellness resources, and a retirement plan with up to 8% employer match.

This role demands strong organizational skills, adept time management, and the ability to multi-task effectively in a fast-paced campus dining setting. Candidates must have at least a high school diploma or GED and one year of relevant culinary experience, although equivalent combinations of education and experience may be considered. The successful Cook II will demonstrate knowledge of culinary techniques, allergens, dietetic restrictions, and food sensitivities, ensuring that meals prepared meet both quality and dietary standards. This position also requires exceptional customer service skills and compliance with health and safety regulations specific to New York State, Monroe County, and RIT standards.

RIT Dining is committed to equal opportunity employment, welcoming candidates regardless of race, gender, religion, sexual orientation, veteran status, or disability status. Reasonable accommodations are provided upon request to ensure an inclusive hiring and working process. The role is non-exempt and based on campus at the Ritz location, providing an engaging work environment in a vibrant academic community. Interested applicants should be prepared to submit a resume or curriculum vitae and must be eligible to work in the United States. The hiring process may include background and motor vehicle checks. This position represents an excellent opportunity for culinary professionals seeking to advance their skills in an educational institution known for high standards and supportive workplace culture.