Second Cook

Brown University

1d•Onsite

About The Position

As a member of a production team and under general supervision, performs a variety of functions related to the production and service of the menu of the day and catered functions with minimal supervision, and guides and trains lower classification production staff as needed. This role involves anticipating needs, ensuring the availability of raw products, and maintaining timely production close to service. The Second Cook possesses a strong understanding of overall production scheduling, task status, and service requirements, assisting others as needed. This position offers an opportunity to improve skills by learning and practicing the responsibilities of a First Cook, and to guide and train lower classification employees. The Second Cook may also assume responsibility for production subsystems, including catering, and assist in basic dessert preparation. A neat, well-groomed, professional appearance is expected, along with performing other requested tasks.

Requirements

Meets all qualifications of subordinate “Cook” position.
Ability to perform all required production tasks with minimal instruction or supervision.
Ability to anticipate needs, to organize and prioritize work effectively, and to ensure that complex production tasks are completed in a timely and thorough fashion.
Ability to guide and train others in task accomplishment.
Ability to assume responsibility for production sub-systems.
Demonstrates an understanding of basic baking techniques and dessert preparation.
Demonstrates the highest standards of quality, sanitation, and safety.
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.

Nice To Haves

Frequently moves about campus to various locations for catered events.

Responsibilities

Performs tasks and responsibilities described in “Cook” position description at a higher level, and with minimal supervision.
Anticipates needs and assures availability of raw products for daily and future production as assigned.
Assures production is timely and completed as close to service as possible.
Possesses a developed a sense of the overall production scheduling of the unit, task status, and service requirements, and assists others as needed.
Improves skills by learning and practicing the skills and responsibilities of a First Cook.
Guides and trains lower classification employees in task accomplishment.
Assumes responsibility of production subsystems, including catering.
Assists in basic dessert preparation.
Maintains a neat, well-groomed, professional appearance.
Performs other tasks as requested.