Senior Cook

Company Name

Rhode Island College

Remote Position

Job Type

Full Time

Location

Providence, RI

Posting Number	CS00542
RIC Position Number	5550-40100-102
Benefits Eligible?	Yes
Section
Number of Positions Available	1
Anticipated Start Date or Semester
Posting Date	01/08/2025
Position Status	Restricted - C
End of Restricted or Limited Position	07/26/2025
Civil Service List	No
Closing Date
Open Until Filled	Yes
Special Instructions/Information for Applicants	At time of appointment, applicant must be physically qualified to perform assigned duties as evidenced by a physician’s certificate. Upon hire, candidate may be required to arrange for an official transcript of highest degree earned to be mailed/transmitted directly from the institution to RIC.
General Information to Applicants

Posting Details

Classification Information

Salary Grade	315CA
Min Salary	45529
Max Salary	49533
Added Salary For this Position	$2.00/hr shift differential
FLSA	Non-Exempt
Branch of Service	classified
Labor Code	Council 94 Local 2878
AA/EEO/ADA Statement	As an Affirmative Action/Equal Opportunity institution that values and is committed to inclusion and expanding the diversity of its faculty and staff, the College invites members of protected classes, including minorities and persons with disabilities, to identify themselves as such at the time of application.

Position Information

Position Title	Senior Cook
Department Name	College Dining Services
Full Time / Part Time	full-time
General Statement of Duties	On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all foods and the preparation and making of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons; or to act as a supervisory assistant to a cook of superior rank in a large kitchen; 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 foods; and to do related work as required.
Supervision Received	Works under the administrative supervision of a superior when serving as cook in charge of a kitchen; or works under the general supervision of a cook of higher rank when working in a larger kitchen
Supervision Exercised	Plans, supervises and reviews the work of subordinates engaged in the preparation and cooking of food and in kitchen maintenance activities.
Scheduled Work Week / Hours / Area	40 hours/week Donovan Dining Center Sunday, 9:30AM – 8:30PM Monday, Tuesday – 2:00PM – 8:30PM Friday, 12:30PM – 8:00PM Saturday, 9:30AM – 8:30PM *Restricted to 07/26/2025
Position Overview	The dining services at Rhode Island College serves residents, commuters, faculty and staff, and visitors providing food service at the Donovan Dining Center (DDC) and our Beestro Cafe. DDC is an integral part of student life on campus offering breakfast, lunch, and dinner daily. Dining Services also provides catered services and vending services throughout campus. This position will serve as a culinary lead ensuring quality and operational excellence during assigned shifts.
Reports To	Executive Chef
Illustrative Examples of Work Performed	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 be responsible for the preparation of meals, adhering to approved standardized recipes and a predetermined time schedule. 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 consult with and work with a superior in the development and maintenance of an adequate dietary program. To act as a supervisory assistant to a cook of superior rank in a large kitchen and to prepare and cook foods as directed. To do related work as required.
Education	Such as may have been gained through: completion of eight school grades; and
Experience	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.
Or Combination of Education and Experience	Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.
Or Combination of Education and Experience
Additional Required Qualifications
Knowledges Skills and Capacities	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; and related capacities and abilities.
Preferred Qualifications	Valid State Driver’s License NSF Food Safety Certificate State of RI Food Safety Manager Certificate
Number of Employees Supervised	10-14

Supplemental Questions

Required fields are indicated with an asterisk (*).

Applicant Documents

Required Documents

Resume
Cover Letter

Optional Documents

Application Email/URL

https://employment.ric.edu/postings/8843