Third Cook

New Haven, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Exact $33.74

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Tuition Assistance

tobacco-free environment

Job Description

Yale University, a prestigious institution known globally for its commitment to excellence in education, research, and community service, offers an enriching environment where employees are valued contributors to a better tomorrow. Located in New Haven, Connecticut, Yale embodies a rich tradition of academic and cultural achievements. The campus is diverse and inclusive, fostering innovation and collaboration across various disciplines. Yale's Dining Services department is integral to the university community, providing diverse and high-quality culinary experiences to students, faculty, staff, and visitors.

Yale is currently seeking a skilled and dedicated Third Cook to join its dynamic culinary team. This full-time, s... Show More

Job Requirements

Sustained standing
frequent bending
moves both arms and shoulders as necessary while working with equipment and or heavy materials
moves, lifts and carries supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder height
pulls and or pushes Buscko carts and containers
works in confined areas with wide temperature variations

Job Qualifications

Two or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces
one or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces along with a culinary degree or certificate
ServSafe certification or comparable food safety training certification accepted by the State of Connecticut Health Department

Job Duties

Responsible for the food production in the absence of higher-ranking cooks and managers
responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service standards
assists in production, quality control, and safety and sanitation
assists in the production of designated menu items including entrees, vegetables, soups and sauces
uses the basic food preparation equipment including ranges, steamers, meat slicers and deep fat fryers
prepares breakfast items
prepares raw vegetables to be used by cooks

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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