Cook

Company Name

Rhode Island College

Remote Position

Job Type

Full Time

Location

Providence, RI

Position Information:

Position Title	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 and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons; or to serve as an assistant to a cook of higher rank in a larger kitchen; and to do related work as required.
Supervision Received	When serving as the cook in charge of a small kitchen, works under the administrative supervision of a superior; or, works under the general supervision of a cook of higher rank when working in a larger kitchen.
Supervision Exercised	As required, plans, supervises and reviews the work of cook’s helpers or others engaged in food preparation and cooking activities.
Scheduled Work Week / Hours / Area	40 hours / week Calendar Year Donovan Dining Center Sunday: 12:00PM – 8:30PM Monday – Wednesday: 9:30AM – 6:00PM Thursday & Friday: Off Saturday: 12:00PM – 8:30PM * Hours may change during summer period to meet operational needs. *
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.
Reports To	Executive Chef
Illustrative Examples of Work Performed	On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons. 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 predetermined time schedule. To instruct and train subordinates in the proper preparation and cooking of food. To be responsible for maintaining the kitchen, storage rooms and related areas in a clean condition and free from pests and rodents. To serve as an assistant to a cook of higher rank in a larger kitchen by preparing and cooking 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 at the journeyman level engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or 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 working knowledge of food and beverage preparation; a familiarity with kitchen management; skill in the various branches of cookery involved in the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; and related capacities and abilities.
Preferred Qualifications	Experience in a fast paced, high volume environment. Valid State Driver’s License. NSF Food Safety Certificate. State of RI Food Safety Manager Certificate.
Number of Employees Supervised	5-9

Supplemental Questions

Required fields are indicated with an asterisk (*).

Applicant Documents

Required Documents

Resume

Optional Documents

Cover Letter

Application Email/URL

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