Lead Line Cook

Providence, RI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Paid vacation

personal and sick time

Medical insurance

Dental Insurance

Vision Insurance

403(b) Retirement Plan

Paid parental leave

Tuition Assistance

Paid holidays

transportation benefits

On-campus parking

meals provided

Job Description

RISD Dining operates within the Rhode Island School of Design, an institution devoted to fostering creativity and excellence in art and design education. RISD Dining is committed to providing high-quality culinary experiences by supporting local farms and emphasizing seasonally inspired menus. The dining services are an essential part of the community, ensuring that students, faculty, and visitors receive exceptional hospitality combined with delicious, thoughtfully prepared food. RISD Dining excels in blending culinary artistry with community values, creating an enriching and enjoyable dining environment for all patrons.

The Lead Line Cook position is a pivotal role within RISD Dining's in-house dining and catering program. The person in this role will be responsible for actively participating in the preparation and execution of diverse menus, adhering to recipes set by the Executive Chef. The Lead Line Cook also takes on leadership responsibilities such as directing shifts in the absence of the Culinary Production Supervisor and managing closing duties. This position demands attention to detail in culinary quality, kitchen cleanliness, and customer service standards. The role requires a hands-on professional who is comfortable working in a fast-paced environment and who values teamwork and communication.

Candidates with advanced culinary training and experience working in commissary production kitchens or catering environments are especially encouraged to apply. Expertise in seasonal menu execution, recipe development, and the use of menu management systems is highly valued. The role also emphasizes knowledge of authentic international cuisines, including Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino culinary traditions. This diversity in cooking styles aligns with RISD Dining's mission to offer a culturally rich dining experience.

This full-time, regular position offers competitive compensation and a comprehensive benefits package that includes four weeks of paid vacation annually, personal and sick leave, comprehensive medical, dental, and vision coverage starting the first month following hire, and fully vested retirement contributions under a 403(b) plan after meeting eligibility. Additional benefits include paid parental leave, tuition remission and education assistance programs, 14 paid holidays, free transportation via RIPTA, on-campus parking, and meals provided with every shift. The work schedule involves 40 hours per week across five days, with variable hours that include daytime, evening, and weekend shifts, reflecting the requirements of a vibrant and busy dining service operation. All dining staff are considered essential personnel and must be available to work even when the school is closed.

This is an exciting opportunity for culinary professionals who are passionate about delivering excellence in dining services, who are eager to engage with the community, and who seek to contribute to an institution that values diversity and inclusion. RISD Dining’s commitment to sustainability, culinary innovation, and exceptional service offers a professionally rewarding environment for the right candidate.

Job Requirements

Associates degree in Culinary Arts preferred or equivalent combination of education and experience
minimum of two years of progressively responsible experience including supervisory experience in a fast-paced high-volume restaurant or institutional food service setting
Rhode Island sanitation/ServSafe certification required or must be attained within orientation and review period
strong oral communication skills required
ability to work independently and in a team setting
basic computer skills or willingness to learn
valid driver’s license and safe driving record preferred

Job Qualifications

Associates degree in Culinary Arts preferred or equivalent combination of education and experience
minimum of two years of progressively responsible experience including supervisory experience in a fast-paced high-volume restaurant or institutional food service setting
strong oral communication skills
ability to work effectively independently and in a team setting
basic computer skills or willingness and ability to learn
Rhode Island sanitation/ServSafe certification required or must be attained during orientation
experience in commissary production kitchen or catering environment preferred
experience executing seasonal menus preferred
experience with Menu Management systems preferred
recipe testing, updating or writing preferred
knowledge of authentic international cuisines including Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino cuisine preferred
valid driver’s license and safe driving record preferred

Job Duties

Responsible for pre-preparation work necessary to facilitate production in a timely manner for meal periods and catering
responsible for hands-on production work, following recipes and preparing items using appropriate equipment such as frying, grilling, baking, steaming, broiling and sauté
work with Executive Chef and Culinary Production Supervisors to develop and maintain late-night menu items and specials
ensure all health code procedures are followed, including temperature management, personal hygiene and sanitation
anticipate customer volumes and service requirements, using good judgment for food volume preparation
routinely consult with supervisor regarding quality and presentation of prepared items
check that menus accurately reflect offerings and provide and receive constructive feedback
responsible for opening and/or closing operation including setting up, breaking down, cleaning food line and rotating food in accordance with health code laws
ensure opening and closing duties such as completing time and temperature logs, cleaning dish area, turning off and cleaning equipment, and garbage removal are properly performed
maintain cleanliness of cooking areas, equipment, refrigerators and freezers
alert management or supervisory staff when stock is low and place orders as needed
provide guidance to Dining Room Attendants during shifts
secure cash deposits and verify draw counts
open and close dining unit's doors, and shut off lights and fans as required