Cook

Rhode Island School of Design; Providence (RI); On-site; USD 38,000 - 52,000; Full time

Job summary

Rhode Island School of Design in Providence is seeking a hands-on cook for a full-time dining services role. You will prepare a variety of menu items across grilling, frying, sautéing, and baking stations while supporting dining’s mission with attention to culinary and visual details.

You will collaborate with supervisors and fellow cooks on seasoning, presentation, and portioning, maintain prep and service schedules, and ensure strict sanitation standards.

Qualifications

• High school diploma or equivalent required; progressive kitchen responsibility preferred.
• Strong oral communication and ability to work with diverse populations.
• Sanitation/ServSafe certification required or to be attained within orientation.

Responsibilities

• Acknowledge customers and prepare food to order using grills, fryers, sauté, and bake stations.
• Consult with supervisor on seasoning, appearance, and presentation; follow recipe standards and portions.
• Perform pre-prep tasks and maintain production schedules for timely meals.
• Set up and maintain deli, salad, vegan, and bakery stations for service.
• Adhere to sanitation standards; keep cooking areas and equipment clean and organized.
• Receive vendor deliveries; assist in ordering and maintaining par levels.

Skills

Oral communication

Teamwork

Sanitation/ServSafe

Cash handling

Basic computer skills

Education

High school diploma or equivalent

Tools

Menu Management systems

Basic computer skills

Job description

OVERVIEW

A hands-on position requiring preparation of a wide variety of menu items utilizing a range of cooking methods including grilling, frying, sautéing, and baking and utilizing various kitchen equipment. Actively participate in a team setting, with keen attention to customer service, and to culinary and visual detail in support of dining’s mission.

ESSENTIAL FUNCTIONS

• Acknowledge customers in a professional and timely manner, preparing food items (to order) utilizing a range of cooking methods, including grilling, stir frying, sauté, and baking.
• Consult with direct supervisor and other cooks as to seasoning, appearance and presentation of menu items on serving line. Maintain and adhere to recipe standards and portion controls to ensure consistent product and presentation. Work within a team setting to take constructive feedback, offer constructive feedback.
• Perform pre-preparation work including gathering meats, frozen items and canned goods, cleaning raw produce, etc. Anticipate needs and maintain production schedules to assure timely preparation of items for meals.
• Prepare foods for and set up a variety of served and self-service stations including but not limited to; deli station, salad bar, vegan bar and bakery displays for each meal.
• Follow proper sanitation procedures and standards, maintaining high standards for safety and appearance of all dining and food preparation areas and equipment. Maintain cleanliness of cooking areas, equipment, freezers, and refrigerators.
• Receive vendor deliveries. Date, rotate and properly store any incoming products. Assist in the ordering process, by informing the Supervisor or Manager of items that are required or out of stack and may be called upon to place some orders directly, and establishment and maintenance of par levels as well, assist and support inventory and inventory controls for all food and supplies.

KNOWLEDGE/SKILLS/EXPERIENCE REQUIRED

High school diploma required or an equivalent combination of education and experience with at least one year of experience as a cook or other related employment, with progressive responsibility, in a fast-paced, high volume restaurant or institutional foodservice setting with high quality standards. Strong oral communication skills required, including the ability to effectively communicate with diverse and multilingual populations. Ability to work effectively independently and in a team setting. Basic computer skills or willingness and ability to learn. Rhode Island sanitation/ServSafe certification is required or must be attained within orientation and review period.

• Preference for any one of, or a combination of, the following:
• Additional culinary education;
• Prior experience working in a commissary production kitchen and/or catering environment;
• Past experience mentoring and imparting job-related knowledge to others.
• Executing upon seasonal menus
• Experience using Menu Management systems;
• Recipe testing and updating and/or writing;
• Experience with authentic cookery of international cuisines, especially Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino.
• Prior cash handling experience.
• A valid driver's license and safe driving record.

Union

Teamsters Local 251

Work Schedule

Full-time, 40 hours per week. Five days per week, hours vary. Coverage is seven days per week (two days off) while school is in session and can include daytime, evening, and weekend hours.

All dining and catering staff are considered essential personnel to the school and are therefore required to attend work even when the school is closed.

Employment Status (Temp, Term, On-call, etc)

Regular, Full-Time

Grade

815NE

The successful candidate will be required to meet our pre-employment background screening requirements.

RISD recognizes inclusion and belonging as fundamental to its learning and working community and integral to an art and design education. We welcome candidates whose experience has prepared them to contribute to this community and to our commitment to excellence. RISD is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, age, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetics, or any other protected characteristic as established by law.