Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $16.00 - $23.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
meal discounts
Job Description
Rochester Institute of Technology (RIT) is a renowned private research university located in Rochester, New York. Established with a commitment to innovation and excellence, RIT is known for its diverse academic programs and vibrant campus community. The university is deeply committed to supporting diversity, pluralism, and inclusion in the workplace, ensuring equal opportunities for all qualified individuals without discrimination based on race, gender, religion, sexual orientation, or disability. RIT provides a dynamic and supportive work environment, emphasizing professional growth and community engagement. RIT Dining plays a vital role in the campus experience, offering a variety of meal plans and dining options to accommodate the diverse student, faculty, and staff population. With a focus on quality, nutrition, and customer satisfaction, RIT Dining manages multiple dining locations on and off campus.
This position is for a Kitchen Lead at Loaded Latke Deli, a certified Kosher deli under the supervision of STAR-K Kosher Certification, situated within RIT. This role involves assisting the Sous Chef by overseeing hot or cold Kosher kitchen operations and acting as the kitchen lead in their absence. The position requires ensuring compliance with Kosher regulations while contributing to menu creation, food production scheduling, and kitchen staff management. The ideal candidate will be experienced in high-volume institutional food service settings, possess culinary certifications, and demonstrate leadership skills alongside a passion for food. The Kitchen Lead will play an essential role in maintaining food quality, sanitation, and safety standards, reducing waste, and optimizing profitability within budget guidelines. The position supports a busy dining environment that can serve 1500 to over 3000 customers daily, including faculty, staff, and students. Working hours are Monday through Thursday from 9:30 a.m. to 6 p.m. and Friday from 7:30 a.m. to 4 p.m., with occasional weekend shifts for major campus events. This full-time role demands adaptability to changing schedules and environments, with a commitment to uphold RIT’s mission and values while providing exceptional culinary and customer service experiences.
This position is for a Kitchen Lead at Loaded Latke Deli, a certified Kosher deli under the supervision of STAR-K Kosher Certification, situated within RIT. This role involves assisting the Sous Chef by overseeing hot or cold Kosher kitchen operations and acting as the kitchen lead in their absence. The position requires ensuring compliance with Kosher regulations while contributing to menu creation, food production scheduling, and kitchen staff management. The ideal candidate will be experienced in high-volume institutional food service settings, possess culinary certifications, and demonstrate leadership skills alongside a passion for food. The Kitchen Lead will play an essential role in maintaining food quality, sanitation, and safety standards, reducing waste, and optimizing profitability within budget guidelines. The position supports a busy dining environment that can serve 1500 to over 3000 customers daily, including faculty, staff, and students. Working hours are Monday through Thursday from 9:30 a.m. to 6 p.m. and Friday from 7:30 a.m. to 4 p.m., with occasional weekend shifts for major campus events. This full-time role demands adaptability to changing schedules and environments, with a commitment to uphold RIT’s mission and values while providing exceptional culinary and customer service experiences.
Job Requirements
- Degree or certification in culinary arts or equivalent experience
- Two years experience in high volume restaurant, country club, or institutional setting
- Experience with food service applications and computerized menu management systems
- 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 Junior 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
- Ability to make sound operational decisions independently
- Strong communication and interpersonal skills
- Strong time management and organizational skills
- Ability to meet multiple deadlines and manage competing priorities
- Adaptable to frequently changing environment
- Ability to follow health codes related to health, sanitation, and safety
- Extensive knowledge of allergens, food sensitivities, and dietetic restrictions
- Ability to work professionally, ethically, and with integrity
- Passion for food
- Ability to report to work on time and wear proper uniform and hair restraint
Job Qualifications
- Degree or certification in Culinary Arts or equivalent experience
- Two years experience in high volume restaurant, country club, or institutional setting
- Experience with food service applications and computerized menu management systems
- Servsafe certified or ability to obtain within six months
- Allertain certified or ability to obtain within six months
- Ability to lead, supervise, and work collaboratively with kitchen staff
- Extensive knowledge of food items, pairings, portion control, and sanitation
- Professional judgment and ability to make operational decisions independently
- Skilled at addressing diverse situations and negotiating outcomes
- Ability to learn and adapt to new systems and applications
- Demonstrated ability to deliver exceptional customer service
- Strong verbal, written, and interpersonal communication skills
- Strong time management and organizational skills
- Ability to meet multiple deadlines and manage competing priorities
- Adaptable to frequently changing environments
- Ability to follow New York State and Monroe County health codes
- Extensive knowledge of allergens, food sensitivities, and dietetic restrictions
- Ability to resolve potential diet limitations with customers and management
- Understanding and compliance with institute policies
- Professional, ethical, and integrity-driven work approach
- Passion for food
- Ability to report on time, adhere to break policy, and wear proper uniform and hair restraint
Job Duties
- Assist Sous Chef
- Oversee hot or cold Kosher food kitchen operations
- Serve as kitchen lead in absence of Sous Chef
- Comply with Kosher regulations under supervision of Rabbi
- Direct, supervise, train, and coordinate kitchen staff
- Provide input on staff performance appraisals and disciplinary actions
- Monitor food production and line setup for cooking, portioning and appearance
- Control production amounts and resolve production issues
- Assist in planning production schedules and requisitioning food supplies
- Collaborate on menu creation and themed meals
- Reduce waste and optimize profitability within budget
- Ensure adequate staff coverage
- Assist in recipe creation, documentation, and monitoring
- Ensure cleanliness, sanitation, safety, and proper food storage
- Cook entrees including proteins and sides
- Train and supervise staff and students on food procedures and equipment use
- Prepare short orders and cold food items
- Clean kitchen utensils and equipment
- Maintain sanitation and health safety standards
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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