Chef De Cuisine - Cantina & Grille

Management and People Leadership Level 1 – Functions as a front-line supervisor of a work unit, focusing on supervising and setting day-to-day tasks for staff, maintaining schedules, checking work, and supporting daily services to ensure operational efficiency.

Responsibilities

• Provides leadership and direction for the culinary staff in their day-to-day operations and ensures delivery of high-quality dining experiences and customer satisfaction
• Oversees and coordinates the work activities and training of chefs, cooks, and other culinary workers engaged in preparing and cooking foods to ensure efficiency and profitability
• Partners with culinary staff to develop new menu ideas and innovative serving styles and/or equipment for food and catering events. Keeps up to date with industry trends and identifies opportunities to expand the business
• Determines production schedules and orders food and other supplies to optimize profitability and work within budget guidelines
• Manages the planning and execution of the culinary production for special events and catering functions
• Ensures staff compliance with all cleanliness, sanitation and safety policies and procedures
• Other duties as assigned

Requirements

• Knowledge of culinary environments, techniques, and standards
• Knowledge of allergens, food sensitivities and dietetic restrictions
• Knowledge of menu management systems and relevant business software applications
• Skill in verbal, written, and interpersonal communication
• Ability to follow and direct work compliant with New York State, Monroe County, and university health codes as they relate to health, sanitation, and safety
• Ability to plan and delegate work assignments, set expectations and monitor work activities, and promote an atmosphere of teamwork
• Ability to deliver exceptional customer service

Qualifications

• Associate's degree in related field
• 3 years of relevant experience
• 1 year of supervisory experience
• Equivalent combination of experience and education may be considered

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.

Benefits

• 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.

Schedule

Monday-Friday, 9:00am-5:30pm. Work schedule may fluctuate based on University-wide events and academic breaks.

Pay

$62,354.00-$65,000.00