Second Cook

Brown University•Providence, RI

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. Typical tasks may include, but are not limited to: 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.

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
Possess a willingness to promote a diverse and inclusive campus community
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
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
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
Frequently moves about campus to various locations for catered events
Ability to tolerate heat and cold temperatures
Works 40 hours per week, 52 weeks per year
All offers of employment are contingent upon a records check satisfactory to Brown University
Must submit an application form for each position
Must include a cover letter and resume with each position application
This position is not eligible for visa sponsorship

Nice To Haves

Improved skills by learning and practicing the skills and responsibilities of a First Cook.

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.
Develops 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.