COOK, SENIOR (FULL-TIME)

Senior Cook

Full-Time, 40 hrs., Academic Year A generous benefits package including a tuition waiver for CCRI, RIC, and URI for the successful candidate, spouse, and dependents (if applicable) based on current education. Paid time off, paid state holidays, and a mandatory retirement plan are also available in addition to many other types of benefits. URI is unwavering in its commitment to equal opportunity, community, equity, and diversity. Qualified individuals with disabilities may request a reasonable accommodation by contacting the URI benefits office at View phone number on click.appcast.io. For positions covered by a collective bargaining agreement, the search process may be subject to applicable bargaining unit procedures. Job Title - Senior Cook

Union - C94/L528 - Council 94/Local 528 (Serv/Maint)

Status - Full-time, Permanent, Academic Year

Department - Dining Central Operations

Contact(s) - Sean Nelson Specialist, Talent Acquisition Office of Human Resources 80 Lower College Road Kingston, RI 02881

Contact Phone/Extension - View phone number on click.appcast.io

Building(s) - Hope Commons all areas

On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all food and the preparation of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons To assist a cook of higher rank in the manufacturing, assembling and packaging of food and to instruct and direct subordinate personnel in the Central Food Processing Plant To participate in the preparation and cooking of food. To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements. To supervise the receipt, storage, care and distribution of food supplies. To instruct and train subordinates in the proper preparation and cooking of foods. To inspect kitchens, cafeterias, refrigerators, storage rooms and kitchen equipment for cleanliness and freedom from pests and rodents. To act as a supervisory assistant to a cook of superior rank in a large kitchen and to prepare and cook foods as directed. A thorough knowledge of food and beverage preparation; a working Knowledge of kitchen management; skill in the various branches of cookery involving the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; the ability to plan, lay out and supervise the work of others engaged in preparing and cooking food for serving daily at least 100 but less than 500 persons; the ability to assist in the operation, or as required, to operate a food production department in the Central Food Processing Plant; Such as may have been gained through: employment as a cook engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or large restaurant. Required Documents

# Cover Letter/Letter of Application