Cook

Brown University; United States; On-site; USD 36,000 - 48,000; Full time

Job summary

Brown University is seeking a Cook’s Helper to join the production team, producing and serving the daily menu and catering meals using established recipes while upholding sanitation, safety and quality standards.

You will perform a range of basic culinary tasks from vegetable prep to grill work and simple desserts, follow procedures, coordinate with peers, and maintain a clean, safe workspace on campus in a full‑time on‑site role.

Qualifications

• Ability to read, write and communicate effectively in English.
• Basic math skills for converting recipes and making volume‑weight conversions.
• Ability to understand symbols of weight and measure.
• One year experience as a Cook’s Helper or experience that demonstrates mastery of the tasks of cook as described above.
• Two years of post-secondary culinary school attendance preferred.
• Willingness to promote a diverse and inclusive campus community.

Responsibilities

• Produce and service menu items and catering meals following established procedures and safety standards.
• Perform basic culinary tasks such as vegetable prep, salads, eggs, grill work, sandwiches and stocks.
• Prepare simple desserts such as puddings and bakeoff items.
• Follow recipes and procedures, observe holding times and temperatures.
• Coordinate the efforts of others to accomplish simple tasks and assist peers.
• Operate kitchen equipment safely, clean and sanitize workspace, and report malfunctions.
• Adhere to safety policies and university guidelines; support Second Cook responsibilities.
• Promote teamwork and maintain a neat, well‑groomed appearance.

Skills

English communication

Math for recipes

Weight/measure understanding

Cook's Helper experience

Diversity and inclusion

Education

Culinary school training

Job description

Job Description

As a member of the production team and under general supervision, you are 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.

• Produce and service menu items, including catering meals, following established procedures and standardized recipes while maintaining sanitation, safety and quality.
• Perform basic culinary skills such as vegetable and fruit preparation, salad and dressing preparation, egg cookery and grill work, sandwich and filling preparation and assembly, stock and soup cookery, basic sauce preparation, garde‑manger and buffet service, garnishing, sautéing, breading and deep fat frying, and meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing.
• Prepare simple desserts such as pudding, whipped cream, and bakeoff items.
• Understand and follow the organization’s structure and reporting relationships, interrelationships between operating units, and procedures for requisitioning and transferring goods within and between units.
• Follow standardized recipes and procedures, observing holding and serving times and temperatures.
• Coordinate the efforts of others to accomplish simple tasks and assist subordinates in successfully completing tasks.
• Adhere to the highest standards of safety, especially regarding wet floors, cutting, slicing and chopping equipment, stoves, ovens, steamers, grills, and cleaning chemicals.
• Practice safe food handling procedures to reduce or prevent foodborne illness.
• Operate kitchen equipment correctly and safely, disassemble, clean and sanitize all equipment, and maintain a clutter‑free and sanitary work area.
• Perform basic equipment maintenance such as oiling and sharpening, report malfunctions or needed repairs, and leave equipment in proper operating condition.
• Observe all policies, procedures and regulations of the kitchen, department and University.
• Continuously improve skills by learning and demonstrating the tasks and responsibilities of a Second Cook.
• Promote teamwork by cooperating with and helping peers, being sensitive to the needs, perspectives, and beliefs of others.
• Maintain a neat, well‑groomed appearance and perform other tasks as requested.

Qualifications

• Ability to read, write and communicate effectively in English.
• Basic math skills for converting recipes and making volume‑weight conversions.
• Ability to understand symbols of weight and measure.
• One year experience as a Cook’s Helper or experience that demonstrates mastery of the tasks of cook as described above.
• Two years of post‑secondary culinary school attendance preferred.
• Willingness to promote a diverse and inclusive campus community.

Physical Requirements

• Perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others.
• Stand, walk, sit, bend, stoop, kneel, crouch, or crawl; use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment; reach with hands and arms; climb stairs; smell, talk or hear.
• Occasionally lift or move products and supplies up to 50 pounds; push or pull carts weighing up to 75 pounds.
• Have color vision, depth perception and the ability to adjust focus.
• Consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines.
• Wear cut‑resistance gloves whenever using sharp or potentially sharp tools or instruments.
• Move frequently across campus to various locations for catering events.
• Tolerate extremes of heat and cold; operate all kitchen equipment correctly and safely.
• Work 40 hours per week, 41 weeks per year.

EEO Statement

Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person’s race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, in the administration of its policies, programs, and activities. The University recognizes and rewards individuals on the basis of qualifications and performance. The University maintains certain affirmative action programs in compliance with applicable law.