Cook

Job Description:

POSITION QUALIFICATIONS:

• Ability to read, write and communicate effectively in English;

• Basic math skills which render candidate capable of converting recipes and making volume-weight conversions;

• Ability to understand symbols of weight and measure;

• One- year experience as a Cook’s Helper or experience that demonstrates mastery of the tasks of cook as described below; 

• Two years post-secondary culinary school attendance preferred;

• Possess a willingness to promote a diverse and inclusive campus community

PHYSICAL REQUIREMENTS:

• Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others;

• While performing the duties of this job, the employee is 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.

• Must 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 catering events.

• Ability to tolerate extremes of heat and cold;

• Ability to operate all kitchen equipment correctly and safely.

TASK DESCRIPTION:

As a member of the production team and under general supervision, is responsible with others for the production and service of the menu of the day and/or catering meals using established procedures and standardized recipes while observing the highest standards of sanitation, safety and quality assurance.

Typical duties may include but are not limited to:

• Knows the principles of and correctly performs basic culinary skills such as: vegetable and fruit preparation and cookery; salad and salad dressing preparation; egg cookery and grill work; sandwich and filling preparation and assembly; stock and soup cookery; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing; and, preparation of simple desserts such as pudding, whipped cream, and bakeoff items.

• Understands basic organizational structure and reporting relationships; understands interrelationship between operating units, and adheres to established methods of requisitioning and transferring goods within and between units.

• Understands format of and follows standardized recipes and procedures, while observing standard holding and serving times and temperatures.

• Coordinates the efforts of others in accomplishing simple tasks, and assists subordinates in successfully accomplishing tasks.

• Always observes the highest standards of safety in performing tasks, especially those involving wet floors; cutting, slicing and chopping equipment; stoves, ovens, steamers, and grills; and cleaning chemicals.

• Has complete understanding of the principles of, and consistently practices, safe food handling procedures to reduce/prevent any incidence of foodborne illness.

• Operates assigned kitchen equipment correctly and safely; correctly disassembles, cleans and sanitizes all kitchen equipment; and maintains an uncluttered and sanitary work area.

• Performs basic equipment maintenance such as oiling, sharpening, etc; reports any malfunction or needed repair to supervisor; always leaves equipment in proper operating condition.

• Observes all policies, procedures and regulations of the kitchen, department and University.