Prep Cook - MINOR, Dining Services - Roger Williams University

Roger Williams University•Bristol, RI

30d•Onsite

About The Position

The Prep Cook - Minor is responsible for the proper preparation, setup, and execution of a particular station or dish. The culinary work in this position must all follow Dining's commitments to sustainability and proper health and safety guidelines.

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. General culinary knowledge of basic kitchen practices, protocols and procedures.
2 years of equivalent experience working in a high volume restaurant kitchen.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers tilt skillets, convention ovens.
Possess the ability to meet Dining's unit specific uniform standards for this position.
Utilize all Personal Protective Equipment's per Dining's guidelines.
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Ability to follow all of Dining's health and safety standards and requirements.
Must be at least 17 years old.
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

Interacts professionally with other employees, customers, and suppliers.
Performs quality work within deadlines with or without direct supervision. Checks with supervisor before leaving work area.
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.
Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.
Assures compliance with all sanitation, ServSafe and safety requirements.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Serves customers in an efficient and friendly manner, resolves customer concerns seeking assistance from supervisors or management as needed.
Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
Washes, peels, cuts, and seeds vegetables and fruits.
Weighs and measures designated ingredients.