Lead Line Cook

Rhode Island School of Design • Providence, RI

1d • Onsite

About The Position

RISD Dining is actively seeking a Lead Line Cook to join its in-house dining and catering program. Be a part of the group that delivers exceptional hospitality by supporting local farms through seasonally-inspired menus, and utilizing the strengths of its staff to provide the absolute best in culinary artistry to the greater community. Lead Line Cooks actively participate in the production of well-prepared food items, adhering to a wide variety of recipes and menus as determined by the Executive Chef. They provide direction to shift in the absence of Culinary Production Supervisor; oversee closing responsibilities as necessary; maintain the cleanliness of the kitchen, including all preparation and serving areas, with strict attention to sanitation procedures; and actively participate in a team setting, with keen attention to customer service, and to culinary and visual detail in support of Dining’s mission.

Requirements

• Strong oral communication skills required, including the ability to effectively communicate with diverse and multilingual populations.
• Ability to work effectively independently and in a team setting.
• Basic computer skills or willingness and ability to learn.
• Rhode Island sanitation/ServSafe certification is required or must be attained within orientation and review period.
• A minimum of two (2) years of progressively responsible experience, including some supervisory experience, in a fast-paced, high-volume restaurant or institutional food service setting with high-quality standards.

Nice To Haves

• Advanced culinary education
• Prior experience working in a commissary production kitchen and/or catering environment
• Executing upon seasonal menus
• Using Menu Management systems
• Recipe testing and updating and/or writing
• Experience with authentic cookery of international cuisines, especially Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino.
• Associates degree in Culinary Arts preferred or an equivalent combination of education and experience.
• A valid driver's license and safe driving record.

Responsibilities

• 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 as per recipe specifications, including frying, grilling, baking, steaming, broiling and sauté.
• Works with Executive Chef and Culinary Production Supervisors to develop and maintain late-night menu items and specials.
• Ensures all health code procedures are followed, including but not limited to temperature management, personal hygiene and sanitation.
• Anticipates customer volumes and service requirements, using good judgment in regards to volume of items being prepared at any given time.
• Routinely consults with supervisor and others regarding prepared items, with particular attention to quality of overall appearance, flavor, nutrition and presentation.
• Checks to ensure description and menus accurately reflect offerings.
• Receives and provides constructive feedback.
• Responsible for opening and/or closing the operation to include setting up and breaking down, cleaning the food line, and rotating food in accordance with health code laws.
• Ensures that all opening and closing duties are properly performed. This includes completing all time/temperature logs, ensuring dish area is clean and orderly, equipment has been turned off and cleaned, and all garbage has been removed.
• Ensures dining room and serving equipment are properly cleaned and re-stocked for (next) day service.
• Provides guidance to the morning or evening Dining Room Attendants.
• Secures all cash for the next day deposits, locking all safes and securing cabinets, or if opening verifies draw counts.
• Opens the doors for services and/or closes dining unit’s door and shuts off lights and fans.
• Maintains cleanliness of all cooking areas, equipment, refrigerators and freezers.
• Alerts management/supervisory staff when stock is needed.
• May be required to place orders as needed.

Benefits

• Four (4) weeks of paid vacation
• Personal and sick time
• Robust medical, dental, and vision benefits, which begin the first day of the month following your date of hire
• Fully vested 403(b) retirement contributions after meeting eligibility requirements
• Paid Parental Leave
• Education Assistance and Tuition Remission programs
• 14 paid holidays
• Free RIPTA Transportation to and from work
• Available on campus parking
• Meals at every shift

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree