Cook

Cook

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; sauting; 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.
• Improves skills by learning and demonstrating the tasks and responsibilities of Second Cook.
• Promotes teamwork by cooperating with and helping peers; is sensitive to the needs, perspectives, and beliefs of others.
• Maintains a neat, well-groomed appearance.
• Performs other tasks as requested.

All offers of employment are contingent upon a criminal and education records check satisfactory to Brown University.