Cook

To view the full job posting and apply for this position, go to: https://brown.wd5.myworkdayjobs.com/en-US/staff-careers-brown/job/Sharpe-Refectory/Cook_REQ198918

Job Description:

POSITION 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 as described below;
• Two years post-secondary culinary school attendance
  preferred;
• Possess a willingness to promote a diverse and inclusive campus community

PHYSICAL
REQUIREMENTS:

• Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while
  coordinating the efforts of others;
• While performing the duties of this job, the employee is 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
  by this job 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.

TASK
DESCRIPTION:

As a member of the production team and under general supervision, is responsible with others for the production and
service of the menu of the day and/or catering meals using established procedures and standardized recipes while observing the highest
standards of sanitation, safety and quality assurance.

Typical duties may include but are not limited to:

• 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; sauteing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting,
  braising, boiling, glazing, and stewing; and, 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.

This position works 40 hours per week, 52 weeks per
year.

All offers of employment are contingent upon a criminal record check satisfactory to Brown University.

Benefits of
Working at Brown:

Information on the Benefits of Working at Brown can be found here.

Recruiting Start Date:

2024-12-10

Job Posting
Title:
Cook

Department:
Dining Services

Grade:
Dining Services Union Rates

Worker
Type:
Employee

Worker Sub-Type:

Regular

Time Type:
Full time

Scheduled Weekly
Hours:
40

Position Work Location:
Onsite

Statement on Equity, Diversity and Inclusion:

All
positions require demonstrated ability to work collaboratively with faculty, staff, students, and other Brown and community stakeholders
with diverse perspectives and demonstrated ability to contribute to an inclusive environment.

Submission
Guidelines:

Please note that in order to be considered an applicant for any staff position at Brown University you must submit an
application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please
include a cover letter and resume with each position application.

Still Have Questions?

If you have any questions you
may contact [email protected].

EEO Statement:

Brown University is an E-Verify Employer.

As an EEO employer, Brown University provides equal opportunity and prohibits discrimination, harassment and
retaliation based upon a person’s race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual
orientation, gender identity, gender expression, or any other characteristic protected under applicable
law.

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