Cook: Diverse Menu & Fast-Paced Kitchen Team

Rhode Island School of Design; Providence (RI); On-site; USD 36,000 - 54,000; Full time

Job summary

Rhode Island School of Design is seeking a hands-on cook for Dining and Catering. The role requires preparing a wide variety of menu items using grilling, frying, sautéing, and baking, while maintaining high standards of presentation and service.

You will work in a team, ensure accuracy of portions, and follow strict sanitation practices. Prior experience in a fast-paced foodservice environment and a ServSafe certification or plan to obtain it within orientation are preferred.

Qualifications

• High school diploma required or equivalent; at least 1 year as a cook or in a similar fast-paced setting.
• Strong oral communication skills; ability to work with diverse populations.
• Ability to work independently and in a team; willingness to learn computer skills; ServSafe certification required or to be attained during orientation.

Responsibilities

• Prepare and portion a variety of menu items using grilling, frying, sautéing, and baking.
• Coordinate with supervisor on seasoning, appearance, and presentation of dishes; maintain recipe standards and portion control.
• Perform pre-preparation tasks, gather ingredients, and maintain timely production schedules.
• Set up and maintain multiple serving and self-service stations (deli, salad, vegan, bakery).
• Follow sanitation procedures and keep cooking areas clean and organized; manage equipment, freezers, and refrigerators.
• Receive vendor deliveries, rotate stock, assist in ordering, and support inventory controls.

Skills

Customer service

Teamwork

Communication

Food safety

Education

High school diploma

Tools

Menu management systems

Job description

Rhode Island School of Design is seeking a hands-on cook for Dining and Catering. The role requires preparing a wide variety of menu items using grilling, frying, sautéing, and baking, while maintaining high standards of presentation and service.

You will work in a team, ensure accuracy of portions, and follow strict sanitation practices. Prior experience in a fast-paced foodservice environment and a ServSafe certification or plan to obtain it within orientation are preferred.