Cook's Helper

Brown University

11d•Onsite

About The Position

As a member of the production team and with direct supervision, assists cooks in preparation and service of the daily cafeteria and/or catered function menus, using established procedures and standardized recipes. Observes highest standards of sanitation, safety and quality assurance. This is a 40 hour per week, 41 weeks per year position with 11 consecutive weeks off in the summer. The offer of employment is contingent on a satisfactory background check for Brown University.

Requirements

Ability to understand and follow instructions, take direction, read and interpret recipes, and understand symbols of weight and measure.
One-year experience as a Food Service Worker and/or experience in and demonstrated ability to assist in all areas of basic food preparation and/or extensive experience in some areas with a working knowledge of all others.
Neat and clean appearance.
Ability to perform required tasks with speed and efficiency.
Basic mechanical ability to operate assigned equipment correctly and safely.
Possess a willingness to promote a diverse and inclusive campus community.
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.
Ability to tolerate extreme heat and cold.

Responsibilities

Assists cooks in preparation and service of the daily cafeteria and/or catered function menus, using established procedures and standardized recipes.
Observes highest standards of sanitation, safety and quality assurance.
Formulates simple standardized recipes, with supervision, while adhering to food safety standards related to preparation, holding and service.
Observes maximum safety precautions in performance of tasks, especially those, which relate to wet floors; cutting, slicing and chopping equipment; steamers, hot ovens and gas stoves; and hot food and pans.
Correctly disassembles, cleans and sanitizes all kitchen equipment while maintaining an uncluttered and sanitary work area.
Performs basic equipment maintenance such as oiling, sharpening, etc. and reporting any malfunction or repair needs to supervisor.
Practices proper food handling techniques as instructed to reduce/prevent any incidence of foodborne illness.
Observes all established policies, procedures and regulations of the kitchen, the department, and the University.
Improves skills by learning and demonstrating the tasks and responsibilities of a Cook.
Practices teamwork by being cooperative with peers and being sensitive and respectful of other's feelings and beliefs.
Maintains a neat, well-groomed professional appearance.
Performs other tasks as requested.
Frequently moves about campus to various locations for catered events.