Sous Chef

Rochester Institute of Technology (RIT) Dining is a dynamic culinary service provider dedicated to serving thousands of students, faculty, and staff members daily across its campus. As a university-owned operation, RIT Dining is committed to delivering personalized culinary experiences that not only enhance the dining environment but also support the growth and development of its team members. Known for its inclusive and welcoming atmosphere, RIT Dining emphasizes teamwork, diversity, and real-world skills that foster long-term career success. With a focus on work-life balance, strong employee benefits, and opportunities for advancement, RIT Dining stands out as a vibrant workplace within the higher education sector. Team members engage closely with a diverse campus community, contributing meaningfully to student life and campus culture through quality food service and operational excellence.

The role of Sous Chef at RIT Dining is a pivotal position situated within the Commons dining area. This role is designed for a highly skilled culinary professional with a degree or certification in Culinary Arts and at least three years of related experience or an equivalent combination of education and experience. The Sous Chef operates at an advanced or lead level within the culinary team, functioning both as a subject matter expert and as a formal or informal team leader. Responsibilities include overseeing the preparation of both hot and cold foods according to established recipes and specifications provided by culinary leadership, ensuring all food items meet stringent quality and safety standards. This position requires mastery in culinary techniques, ingredient preparation, and time management while adhering strictly to health codes and sanitation regulations set by New York State, Monroe County, and university policies.

In addition to hands-on food preparation duties, the Sous Chef plays a key role in maintaining health and safety standards by ensuring proper food storage, labeling, and rotation. The position also involves cleaning and sanitizing kitchen equipment such as grills, ovens, and cooking utensils to uphold a safe and hygienic cooking environment. The ideal candidate will demonstrate an ability to manage multiple culinary tasks efficiently, deliver exceptional customer service, and work effectively within a diverse team. The work schedule for this role is Sunday through Thursday from 10:00am to 6:30pm, with flexibility required for university-wide events and academic breaks. This full-time, non-exempt position offers a competitive salary range of $20.00 to $28.00 per hour.

RIT Dining provides an attractive compensation package that includes comprehensive health coverage, employer-paid disability insurance, wellness resources, tuition assistance, a retirement plan with an 8% employer match, generous paid time off, paid holidays, weekly meal benefits, and access to various campus amenities. The organization prioritizes employee well-being, professional growth, and fostering an inclusive and supportive work community where each team member's contributions have a tangible impact. Candidates must be eligible to work in the United States and be prepared for a potential background check during the hiring process. RIT is an equal opportunity employer committed to reasonable accommodations for applicants with disabilities, ensuring an accessible and equitable recruiting process.