Junior Sous Chef

Job Summary

Assists Sous Chef in leading and supervising activities for staff in addition to cooking and preparing a large variety of hot and cold foods. Complies with Kosher regulations under the supervision of the Rabbi. Works with Sous Chef and Managers of the operation on campus and 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.

• Monday–Thursday 9:30 a.m. – 6 p.m.
• Friday 7:30 a.m. – 4 p.m.
• Off Saturday and Sunday

Note:

Hours may change as business needs dictate, including break weeks and intersessions. Occasional weekend work may be required for large‑scale campus events such as Imagine RIT and Commencement.

• Oversee hot or cold Kosher food kitchen operations; serve as kitchen lead in the absence of a Sous Chef.
• Comply with Kosher regulations under the supervision of the Rabbi.
• Assist Sous Chef in directing, supervising, training, and coordinating kitchen staff; provide input on staff performance appraisals, recognition, professional and personal training, and disciplinary actions while maintaining proper records.
• Monitor food production and line setup to maintain proper cooking, portioning and appearance at all times; control amounts produced in a reasonable and timely manner; resolve problems affecting production, food quality and presentation.
• Assist Sous Chef in planning production schedules, requisitioning food supplies from storage, and ordering.
• Work with the Sous Chef to create menus and/or themed meals and execute in collaboration with production staff.
• Reduce waste and optimize the profitability of the food service unit working within budget guidelines.
• Ensure adequate staff coverage.
• Assist Sous Chef with creation and documentation of all recipes in the menu management system; read, interpret, update and follow standardized recipes; test and monitor accuracy of recipes.
• Ensure cleanliness, sanitation and safety of unit and equipment; enforce proper storage, rotation and labeling of items; ensure all foods are high in quality, served and stored at proper temperatures and times.

• Cook entrees to include proteins and sides requiring advanced food preparation techniques; prepare menu items according to production specification and recipes from menu management database.
• Assist in training and supervising staff and students on all food procedures for both front and back of the house of operation and on proper use, cleaning, and sanitization of equipment.
• May perform short orders such as hamburgers, chicken, eggs, and other grill items as well as prepare cold food items such as delicatessen/salad bar and compound salads.
• Wash, cut, and prepare hot and cold foods.
• Clean cooking utensils, grills, ovens, hoods, and other kitchen equipment.
• Maintain sanitation and health and safety standards; serve as a good example for proper sanitation, cleaning and personal hygiene.
• Perform other duties as assigned.

• Degree or 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.
• Serv Safe 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.
• Professional judgment and ability to independently make sound operational decisions.
• Skilled at addressing a variety of situations and negotiating successful outcomes with a diverse group of stakeholders.
• Adaptable to new systems and applications as needed.
• Exceptional customer service delivery.
• Strong communication skills (verbal, written, interpersonal).
• Stron…