Junior Sous Chef

Rochester Institute of Technology (RIT) Dining is a university-owned food service operation that serves thousands of students, faculty, and staff every day. It is dedicated to creating personalized culinary experiences while fostering growth opportunities for its employees, including both full-time staff members and student workers. RIT Dining emphasizes a diverse and inclusive work environment where team members from varied backgrounds collaborate to deliver exceptional service and meaningful moments across campus. The organization values work-life balance, professional development, and employee well-being, making it an attractive workplace for culinary professionals seeking a supportive, dynamic setting.

The Junior Sous Chef position at RIT Dining is a senior-level role within its culinary operations, designated as Level 3 with considerable knowledge and skills. This role involves performing complex cooking tasks and project work that requires analysis and troubleshooting. The Junior Sous Chef acts as a mentor to less experienced staff, supporting the overall kitchen team in delivering high-quality food in a timely manner and maintaining rigorous standards for sanitation and safety. This position operates primarily in the Kitchen at Brick City and follows a schedule from Tuesday to Saturday, 7:00 a.m. to 3:30 p.m., with variations based on university events and academic breaks. The role is non-exempt and offers a pay range of $18.00 to $23.50 per hour.

In this role, the Junior Sous Chef is responsible for preparing hot and cold foods by washing produce, cutting ingredients, and cooking a variety of items such as hamburgers, chicken, eggs, and deli salads. They ensure that food is prepared, stored, and served at proper temperatures and quantities to meet quality standards. The Junior Sous Chef also helps maintain health and safety standards by properly labeling, rotating, and storing food items while adhering to New York State, Monroe County, and university health codes. Additionally, the position involves cleaning and sanitizing kitchen utensils and equipment, such as grills, ovens, and hoods. This role is essential to the smooth culinary operations of RIT Dining and offers opportunities for professional growth, comprehensive benefits, and a positive workplace culture focused on diversity and inclusion.