Cook

Overview

A hands-on position requiring preparation of a wide variety of menu items utilizing a range of cooking methods including grilling, frying, sautéing, and baking and utilizing various kitchen equipment. Actively participate in a team setting, with keen attention to customer service, and to culinary and visual detail in support of dining’s mission.

Essential functions

In support of Dining and Catering’s mission and values, the incumbent may be called upon to perform any one or a combination of the following functions listed below. Acknowledge customers in a professional and timely manner, preparing food items (to order) utilizing a range of cooking methods, including grilling, stir frying, sauté, and baking. Consult with direct supervisor and other cooks as to seasoning, appearance and presentation of menu items on serving line. Maintain and adhere to recipe standards and portion controls to ensure consistent product and presentation. Work within a team setting to take constructive feedback, offer constructive feedback.

Perform pre-preparation work including gathering meats, frozen items and canned goods, cleaning raw produce, etc. Anticipate needs and maintain production schedules to assure timely preparation of items for meals. Prepare foods for and set up a variety of served and self-service stations including but not limited to; deli station, salad bar, vegan bar and bakery displays for each meal. Follow proper sanitation procedures and standards, maintaining high standards for safety and appearance of all dining and food preparation areas and equipment. Maintain cleanliness of cooking areas, equipment, freezers, and refrigerators. Receive vendor deliveries.

Date, rotate and properly store any incoming products. Assist in the ordering process, by informing the Supervisor or Manager of items that are required or out of stack and may be called upon to place some orders directly, and establishment and maintenance of par levels as well, assist and support inventory and inventory controls for all food and supplies. KNOWLEDGE/SKILLS/EXPERIENCE REQUIRED: High school diploma required or an equivalent combination of education and experience with at least one year of experience as a cook or other related employment, with progressive responsibility, in a fast-paced, high volume restaurant or institutional foodservice setting with high quality standards.

Strong oral communication skills required, including the ability to effectively communicate with diverse and multilingual populations. Ability to work effectively independently and in a team setting. Basic computer skills or willingness and ability to learn. Rhode Island sanitation/ServSafe certification is required or must be attained within orientation and review period. Preference for any one of, or a combination of, the following: Additional culinary education; Prior experience working in a commissary production kitchen and/or catering environment; Past experience mentoring and imparting…

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