Cook, f/t - Dining Services - Roger Williams University

Roger Williams University•Bristol, RI

32d

About The Position

The culinary cook is responsible for the proper preparation, cooking technique, station setup, and execution of menu items and daily café specials. The culinary work in this position must follow Dining's commitments to sustainability, proper health and safety guidelines and allergy training standards. Essential Functions/Characteristics Interacts professionally with other employees, customers, and suppliers. Performs quality work within deadlines with or without direct supervision. Works effectively as a team contributor on all assignments. Works independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. Cooks food based on recipes, guidelines and proper culinary techniques. Cleaning Services Cleans work areas, equipment and utensils, distributes supplies, utensils, and portable equipment. Compliance Assist in the implementation and follow up of proper food safety and sanitation practices in accordance with the RI Food code. Assures compliance with all HACCP food safety requirements. Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. Assures compliance with all allergy training procedures. Customer Service Serves customers in an efficient and friendly manner, resolves customer concerns seeking assistance from supervisors or management as needed. Food Preparation Ensures that all food is properly cooked, garnished and served. Follows all food production standards including understanding of production metrics. Understand importance of guest count, small batch cooking, reducing waste. Knowledge of all cooking cooking techniques, such as, grilling, baking, broiling, steaming, frying, sautéing. Knowledge of all coking equipment. Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control. Able to work all cook stations in upper commons. Set up and Preparation Ensures that all stations and condiments are set-up in time for service. Properly stores foods in designated areas following wrapping, dating, and rotation procedures. Additional Functions This position does not directly supervise anyone but is responsible for working in a team and completing tasks in a group setting. This position is responsible for training of new staff members. FT Dining $500 signing bonus after a 4-month satisfactory probationary period is completed. Competitive salary and excellent benefits package including health, dental, paid holidays, free parking, free meals during working hours, free uniforms, free gym membership, tuition benefits, paid employee referral program, and a generous 403(b) match

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Strong passion and motivation to create great food.
Culinary knowledge of basic kitchen practices, protocols and procedures.
At least 2 years working in a high volume restaurant kitchen, or similar working experience.
Understanding of typical culinary units of measure.
Ability to work safely with large volume culinary equipment including but not limited to slicer, large quantity mixer, robo coupe, tilt skillet, kettle, griddle, combi and convection ovens.
Possess the ability to meet Dining unit specific uniform standards for this position.
Utilize all Personal Protective Equipment's per dining guidelines.
Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument.
Ability to follow all of Dining's health and safety standards and requirements.

Nice To Haves

Not applicable
At the University's discretion, the education and experience prerequisites may be excepted where the candidate can demonstrate, to the satisfaction of the University, an equivalent combination of education and experience specifically preparing the candidate for success in the position.

Responsibilities

proper preparation
cooking technique
station setup
execution of menu items and daily café specials
follow Dining's commitments to sustainability, proper health and safety guidelines and allergy training standards
Interacts professionally with other employees, customers, and suppliers.
Performs quality work within deadlines with or without direct supervision.
Works effectively as a team contributor on all assignments.
Works independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Cooks food based on recipes, guidelines and proper culinary techniques.
Cleans work areas, equipment and utensils, distributes supplies, utensils, and portable equipment.
Assist in the implementation and follow up of proper food safety and sanitation practices in accordance with the RI Food code.
Assures compliance with all HACCP food safety requirements.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all allergy training procedures.
Serves customers in an efficient and friendly manner, resolves customer concerns seeking assistance from supervisors or management as needed.
Ensures that all food is properly cooked, garnished and served.
Follows all food production standards including understanding of production metrics.
Understand importance of guest count, small batch cooking, reducing waste.
Knowledge of all cooking cooking techniques, such as, grilling, baking, broiling, steaming, frying, sautéing.
Knowledge of all coking equipment.
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
Able to work all cook stations in upper commons.
Ensures that all stations and condiments are set-up in time for service.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
training of new staff members