Lead Cook (Catering)

Brown University; Lower Providence Township (PA); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading university seeks a skilled Lead Cook for its Catering department. This full-time position involves managing production tasks, promoting high standards of culinary quality, and ensuring compliance with safety protocols. The ideal candidate will possess strong culinary skills, experience in a large production environment, and a commitment to fostering an inclusive community.

Qualifications

• Must meet qualifications of subordinate Cook positions.
• Demonstrated ability to maintain quality and sanitation standards.
• Skilled in prioritizing and coordinating production tasks.

Responsibilities

• Responsible for all production on shift and timely completion of tasks.
• Trains and monitors assigned personnel for quality production.
• Ensures adherence to department standards and manages production records.

Skills

Culinary Skills

Leadership

Efficiency

Quality and Sanitation Standards

Education

RI Food Safety Certification

Job description

• Meets all qualifications of subordinate “Cook” positions.
• Is a skilled culinarian, capable of performing all production tasks independently, efficiently and with the highest standards.
• Is a demonstrated leader and is effective at prioritizing, assigning, monitoring, and coordinating the timing of complex production tasks.
• Good Knowledge and understanding of how a Catering department runs
• Possesses a thorough understanding of, and demonstrates respect for, the interrelationships that exist in a large production environment, i.e. procurement, pre-issue, pre-production, production, holding, service, and finish cooking.
• Be available as required for the Catering operation. (Flex Schedule) although minimal, some evening, some early morning shifts will be required.
• Possess a willingness to promote a diverse and inclusive campus community.
• Demonstrated ability to keep and effectively use accurate production records.
• Demonstrates the highest standards of quality, sanitation, and safety.
• Attains and maintains RI Food Safety Certification.

PHYSICAL REQUIREMENTS :

• While performing the duties of this job, the employee is routinely required to stand for extended periods; 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.
• Must occasionally lift or move products and supplies, up to 50 pounds.
• Push and / or pull carts weighing up to 75 pounds.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• Must consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines
• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Frequently moves about campus to various locations for catered events.
• Ability to tolerate heat and cold temperatures.

TASK DESCRIPTION :

Possesses professional skills of all subordinate “Cook” position and practices them consistently and at a high level. Is responsible for all production on shift and works with others to assure timely completion while maintaining all department standards.

Typical tasks may include but are not limited to :

• Assures availability of raw products and assesses pre-preparation status to accomplish day’s production; contacts appropriate person as necessary to resolve any problems.
• Organizes and prioritizes production tasks and assigns and instructs personnel accordingly.
• Trains, monitors, supports and works with assigned personnel to assure quality and timely productions.
• Ensures adherence to department standards, including safety, sanitation and preventive maintenance; ensures adherence to standardized recipes.
• Consistently checks standardized recipes for clarity, accuracy, etc.; recommends improvements. Standardize the presentation of the catering menu for quality and consistency.
• Assures production occurs as close to service as possible; assures quality of product throughout service. Maintains all required production records.
• Recommends changes in procedures, staffing, scheduling, etc. to increase efficiency and / or improve quality; suggests new or alternate production methods and menu offerings.
• As a leader, promotes a team approach to tasks while demonstrating a positive, professional approach to the culinary profession and the mission of the department.
• Maintains a neat, well-groomed, professional appearance.
• Performs other tasks as requested.

This position works 40 hours per week, 52 weeks per year.

All offers of employment are contingent upon an education and records check satisfactory to Brown University.

2024-02-12

Job Posting Title : Lead Cook (Catering)

Department : Dining Services

Grade :

Dining Services Union Rates

Worker Type : Employee

Worker Sub-Type : Regular

Time Type : Full time

Scheduled Weekly Hours :

37.5

Position Work Location :

Onsite

Please note that in order to be considered an applicant for any staff position at Brown University you must submit an application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please include a cover letter and resume with each position application.

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EEO Statement :

Brown University is an E-Verify Employer.

As an EEO / AA employer, 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, and caste, which is protected by our University policies.

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