Cook I - University Catering

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.

Brown University