Campus Prep Cook: High-Volume Kitchen & Teamwork

Interview Exchange; Bristol, Northern (RI, KY); Hybrid; USD 21,000 - 25,000; Part time

Job summary

Roger Williams University seeks a PrepCook - Minor to assist in the proper preparation, setup, and execution of a designated station or dish. The culinary work aligns with Dining's commitments to sustainability, health, and safety guidelines.

Responsibilities include quality work within deadlines, teamwork, and adherence to sanitation standards. Must be at least 17 years old and capable of operating large kitchen equipment in a fast-paced environment.

Qualifications

• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols and procedures.
• 2 years of equivalent experience working in a high volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment.

Responsibilities

• Interacts professionally with other employees, customers, and suppliers.
• Performs quality work within deadlines with or without direct supervision. Checks with supervisor before leaving work area.
• Works effectively as a team contributor on all assignments.
• Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.
• Assures compliance with all sanitation, ServSafe and safety requirements.
• Serves customers in an efficient and friendly manner, resolves customer concerns seeking assistance from supervisors or management as needed.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.

Skills

Culinary knowledge

Food safety

High-volume kitchen

Safety procedures

Age 17+

Job description

Roger Williams University seeks a PrepCook - Minor to assist in the proper preparation, setup, and execution of a designated station or dish. The culinary work aligns with Dining's commitments to sustainability, health, and safety guidelines.

Responsibilities include quality work within deadlines, teamwork, and adherence to sanitation standards. Must be at least 17 years old and capable of operating large kitchen equipment in a fast-paced environment.