Menu Innovation and Training Chef

College/Division

Finance & Administration

Required Application Documents

Cover Letter, Curriculum Vitae or Resume, List of References

Employment Category

Fulltime

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 Disabilities Act, the New York Human Rights Law, or similar applicable law. If you need reasonable accommodation for any part of the application and hiring process, please contact the Human Resources office at 585-475-2424 or email your request to hr@rit.edu. Determinations on requests for reasonable accommodation will be made on a case-by-case basis.

Required Minimum Education Level

Associates or Equivalent Experience

How To Apply

In order to be considered for this position, you must apply for it at: http://careers.rit.edu/staff. Click the link for search openings and in the keyword search field, enter the title of the position or the BR number.

Wage Band

117h

Required Qualifications

Experience Required:

• Minimum 5 years in a high-volume culinary environment such as a restaurant, country club, or institutional setting.
• Hands-on experience with menu development, food safety, culinary training, and computerized menu management systems.

Key Skills & Competencies:

• Menu Planning & Innovation: Ability to create diverse, balanced menus for various dietary needs and special events.
• Food Safety Expertise: Deep understanding of hygiene standards and food safety regulations.
• Training & Leadership: Skilled in training beginner to intermediate culinary staff, mentoring, and fostering team collaboration.
• Culinary Techniques: Proficient in a wide range of cooking methods and current culinary trends.
• Allergen Awareness: Strong knowledge of allergens and dietary restrictions, with experience in safe recipe development.
• Sustainability Practices: Commitment to reducing food waste and supporting institutional sustainability goals.
• Communication & Adaptability: Excellent interpersonal skills, ability to work with diverse groups, and adapt to changing environments.
• Administrative & Technical Skills: Comfortable with food service applications, recipe systems, and learning new technologies.
• Compliance: Familiarity with New York State and Monroe County health codes and institutional policies.
• Serve Safe and Allertrain or ability to obtain within 6 months of employment
• Certified allergen trainer or ability to obtain within 6 months of employment

Department/College Description

About RIT Dining
RIT Dining supports all meal plans on campus locations. We are looking for a high-energy team member that enjoys working in a busy environment serving customers. The successful candidate will need to be able to work with a our fulltime staff and student workforce which may include deaf/hard of hearing, and international students. Hours would change for breaks, intercession, and summer semester. This position may support the Dining department that produces 18,000+ transactions per day between 20 locations on a daily basis.

Shift

A

Work Location

Henrietta Campus — 100%

Job Summary

Are you a creative chef who loves to teach, experiment, and bring bold culinary ideas to life? This exciting role works closely with our Corporate Executive Chef to lead recipe development and culinary training across RIT Dining. While the Corporate Executive Chef focuses on mentoring our highly experienced chefs, you’ll take the lead in training beginner to intermediate culinary staff—helping them build strong foundational skills and grow their confidence in the kitchen.

You’ll guide collaborative recipe testing with chefs from all dining units, turning imaginative concepts into precise, scalable recipes for everything from intimate meals to large-scale productions. You’ll manage recipe input into our Menu Management System, ensuring every detail—from ingredient quantities to cooking instructions—is accurate, clear, and aligned with RIT Dining’s standards.

Beyond the kitchen, you’ll design and deliver engaging training programs that cover knife safety, culinary techniques, global cuisines, and live cooking demos. You’ll also support allergen awareness training in partnership with our Registered Dietitian, helping create a safe and inclusive dining experience for all.

• If you’re a chef who thrives on creativity, enjoys connecting with people, and can balance culinary artistry with administrative precision, this role is your perfect recipe for success!
• The work hours for this position are as followed:
• Monday - Friday 9:00 am - 5:30 p.m