Sous Chef

Why Work for RIT Dining

RIT Dining serves thousands of students, faculty, and staff each day, creating meaningful moments across campus. As a university‑owned operation, we’re committed to delivering personalized culinary experiences while providing valuable growth opportunities for both full‑time employees and student workers. You’ll work alongside an enthusiastic team, which includes students from many backgrounds to create a welcoming environment. Your contributions enhance the student experience as customers and support employees in building the teamwork, confidence, and real‑world skills that drive long‑term success.

You will find:

• •Work–Life Balance You Can Count On
• Predictable schedules with added flexibility during academic breaks.
• •Strong Benefits That Support You
• Comprehensive health coverage, employer‑paid disability, and wellness resources.
• •Grow With Us
• Tuition assistance for you and your family, plus career development in a collaborative, innovative environment.
• •Invest in Your Future
• Competitive retirement plan with up to 8% employer match .
• •Time to Recharge
• Generous PTO, 12 paid holidays, and a culture that values your well‑being.
• •Meaningful Perks
• Weekly meal benefits and access to campus amenities.
• •A Community That Welcomes You
• Supportive teams where your contributions make a real impact.

Current Anticipated Hours/Work Location:

Location: RIT Catering

Work Schedule: Schedule varies based on event needs and is provided at least two weeks in advance.

Major Responsibilities

• •Oversees all hot and cold food kitchen operations.
• •Directs, supervises, trains, and coordinates kitchen staff. Provides input on staff performance appraisals, recognition, professional and personal training and disciplinary actions while maintaining proper records.
• •Monitors food production and line setup to maintain proper cooking, portioning and appearance at all times. Control amounts produced in a reasonable and timely manner. Resolves problems affecting production, food quality and presentation.
• •Plans production schedules, requisition food supplies from storage, and assists culinary leadership with ordering and receiving food supplies, equipment, and tools.
• •Works with the culinary leadership to create menus and/or themed meals and execute in collaboration with production staff.
• •Reduces waste and optimizes the profitability of the food service unit working within budget guidelines.
• •Ensures adequate staff coverage.
• •Assists culinary leadership with creation and documentation of all recipes in the menu management system. Read, Interpret, update and follow standardized recipes. Tests and monitors accuracy of recipes.
• •Ensures cleanliness, sanitation and safety of unit and equipment as well as proper storage, rotation and labeling of items. Ensures that all foods are high in quality, served and stored at proper temperatures and times.
• •Cooks and leads cooking of a large variety of foods.
• •ServSafe certified or ability to obtain within six months of hire.
• •Allertain certified or ability to obtain within six months of hire.
• •Other duties may be assigned

Specialized Skills

• •Ability to lead, supervise, and work collaboratively with kitchen staff.
• •Extensive knowledge of food items, pairings, portion control, and sanitation.
• •Possess professional judgment and ability to independently make sound operational decisions.

• •Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.
• •Ability to learn and adapt to new systems and applications as needed.
• •Demonstrated ability to deliver exceptional customer service.

• •Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• •Strong time management, organizational and multi-tasking skills.
• •Ability to meet multiple deadlines and manage competing priorities.
• •Must be adaptable to a frequently changing environment and ability to adhere to professional standards in stressful situations.
• •Ability to follow New York State and Monroe County health codes as they relate to health, sanitation and safety.
• •Extensive knowledge of allergens, food sensitivities and dietetic restrictions.
• •Ability to work with the customer and management in resolving potential diet limitations of the customer.
• •Understand and comply with all institute and department policies and procedures.
• •Ability to work professionally, ethically and with integrity; uphold the vision, mission and core values of the University.
• •Possess a passion for food.
• •Ability to report to work on time, adhere to break policy, wear proper uniform and hair restraint.

Essential Duties & Responsibilities

• •Washes produce, cuts ingredients, and prepares hot and cold foods
• •Ensures all food is of satisfactory quality and quantity, and is prepared, served, and stored at proper temperatures and times
• •Performs a variety of assigned cooking duties which may include short orders such as hamburgers, chicken, eggs, and other grill items, as well as cold foods such as items for delicatessen/salad bar and compound salads
• •Assists in maintaining sanitation and health and safety standards, including the proper labeling, rotation, and storage of food items
• •Prepares menu items according to product specifications and recipes provided by culinary leadership
• •Cleans and/or sanitizes cooking utensils, grills, ovens, hoods, and other kitchen equipment
• •Other duties as assigned

Knowledge, Skills, & Abilities

• •Knowledge of culinary environments, techniques, and standards
• •Knowledge of allergens, food sensitivities, and dietetic restrictions
• •Skill in time management, organization, and multi-tasking
• •Ability to follow New York State, Monroe County, and university health codes as they relate to health, sanitation, and safety
• •Ability to deliver exceptional customer service

Minimum Education & Experience

• •Degree/Certification in Culinary Arts
• •3 years of related experience
• •Equivalent combination of experience and education may be considered

Job Level Overview

Operations, Administrative, Service, or Technical Support Level 4 - Advanced or lead role with deep subject matter expertise and/or functions as a formal or informal team lead. Leads challenging and non-routine tasks, assignments, and projects, often coordinating across teams and developing new methods or techniques. Mentors less experienced staff and reviews or delegates work.

FLSA Category

Non-Exempt

Work Location

On Campus

Compensation

$19.65-$23.00

Application Materials

When you are ready to complete an application for this position please be prepared to submit the below requested information. This will be required to ensure your application is processed in a timely manner.

• Cover Letter, Curriculum Vitae or Resume
• Candidates must be eligible to work in the United States.

Additional Details

In compliance with NYS's Pay Transparency Act, the salary range for this position is listed above. Rochester Institute of Technology considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, as well as, market and organizational considerations when extending an offer. The hiring process for this position may require a criminal background check and/or motor vehicle records check. Any verbal or written offer made is contingent on satisfactory results, as determined by Human Resources. RIT provides equal opportunity to all qualified individuals and does not discriminate on the basis of race, color, creed, age, marital status, sex, gender, religion, sexual orientation, gender identity, gender expression, national origin, veteran status or disability in its hiring, admissions, educational programs and activities. RIT provides reasonable accommodations to applicants with disabilities under the Rehabilitation Act, the Americans with Disa