Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
Tuition Assistance
Job Description
Brown University is a prestigious Ivy League institution renowned for its commitment to academic excellence, diversity, and a supportive community environment. Located in Providence, Rhode Island, Brown fosters an inclusive atmosphere where students, faculty, and staff thrive both intellectually and socially. The university's Dining Services department plays a pivotal role in providing high-quality food services across campus, ensuring nutrition, safety, and satisfaction for students, faculty, and visitors alike. Brown Dining Services is dedicated to maintaining exceptional culinary standards and promoting sustainability and wellness through thoughtfully prepared meals and efficient service practices.
The Cook position within Brown University's Dinin... Show More
The Cook position within Brown University's Dinin... Show More
Job Requirements
- Ability to read, write and communicate effectively in English
- Basic math skills which render candidate capable of converting recipes and making volume-weight conversions
- Ability to understand symbols of weight and measure
- One-year experience as a Cook's Helper or experience that demonstrates mastery of the tasks of cook
- Two years post-secondary culinary school attendance preferred
- Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others
- Routinely required to stand for extended periods, walk, sit, bend, stoop, kneel, crouch, or crawl
- use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment
- reach with hands and arms
- climb stairs
- smell, talk or hear
- Must occasionally lift or move products and supplies, up to 50 pounds
- Push and/or pull carts weighing up to 75 pounds
- Specific vision abilities required include close vision, color vision, depth perception, and ability to adjust focus
- Must consistently utilize all personal protective equipment per Brown Dining Services guidelines
- Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument
- Frequently moves about campus to various locations for catering events
- Ability to tolerate extremes of heat and cold
- Ability to operate all kitchen equipment correctly and safely
Job Qualifications
- Ability to read, write and communicate effectively in English
- Basic math skills which render candidate capable of converting recipes and making volume-weight conversions
- Ability to understand symbols of weight and measure
- One-year experience as a Cook's Helper or experience that demonstrates mastery of the tasks of cook
- Two years post-secondary culinary school attendance preferred
Job Duties
- Knows the principles of and correctly performs basic culinary skills such as vegetable and fruit preparation and cookery
- salad and salad dressing preparation
- egg cookery and grill work
- sandwich and filling preparation and assembly
- stock and soup cookery
- basic sauce preparation
- basic garde-manger plus buffet service
- garnishing
- sautéing
- breading and deep fat frying
- meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing
- preparation of simple desserts such as pudding, whipped cream, and bakeoff items
- Understands basic organizational structure and reporting relationships
- understands interrelationship between operating units, and adheres to established methods of requisitioning and transferring goods within and between units
- Understands format of and follows standardized recipes and procedures, while observing standard holding and serving times and temperatures
- Coordinates the efforts of others in accomplishing simple tasks, and assists subordinates in successfully accomplishing tasks
- Always observes the highest standards of safety in performing tasks, especially those involving wet floors
- cutting, slicing and chopping equipment
- stoves, ovens, steamers, and grills
- and cleaning chemicals
- Has complete understanding of the principles of, and consistently practices, safe food handling procedures to reduce/prevent any incidence of foodborne illness
- Operates assigned kitchen equipment correctly and safely
- correctly disassembles, cleans and sanitizes all kitchen equipment
- and maintains an uncluttered and sanitary work area
- Performs basic equipment maintenance such as oiling, sharpening, etc
- reports any malfunction or needed repair to supervisor
- always leaves equipment in proper operating condition
- Observes all policies, procedures and regulations of the kitchen, department and University
- Improves skills by learning and demonstrating the tasks and responsibilities of Second Cook
- Promotes teamwork by cooperating with and helping peers
- is sensitive to the needs, perspectives, and beliefs of others
- Maintains a neat, well-groomed appearance
- Performs other tasks as requested
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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