Junior Sous Chef

Rochester Institute of Technology · United States

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 a diverse team, including students from many backgrounds—to create a welcoming, inclusive 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. - 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 Inclusive, supportive teams where your contributions make a real impact. Current Anticipated Hours/Work Location:

• Location: The Commons
• Work Schedule: Fri-Mon 10am-8:30pm
• Work schedule may need to fluctuate based on University-wide events, and academic breaks.

• 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 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

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