Junior Sous Chef

Rochester Institute of Technology•Rochester, NY

62d

About The Position

Assists Sous Chef in leading and supervising activities for staff in addition to cooking and preparing a large variety of hot and cold foods. Comply with Kosher regulations under the supervision of our Rabbi. Will work with Sous Chef and Managers of the operation on campus. Serves as backup to Sous Chef. Assists in overseeing kitchen food preparation, quality controls, safety, sanitation, and customer service. The Junior Sous Chef allocates ~50% to 75% of the time performing cooking duties and ~25% to 50% of the time assisting the Sous Chef in leading kitchen production.

Requirements

Degree/Certification in Culinary Arts (or equivalent experience) and 2 years' experience in a high volume restaurant, country club, or institutional setting. Experience with a variety of 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.
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.