Senior Cook & Production Lead — Desserts & Catering

Brown University; Providence (RI); On-site; USD 42,000 - 54,000; Full time

Job summary

Brown University is seeking a Second Cook to join the Dining Services team. This role requires producing and serving daily menus and catered functions, under general supervision, while guiding and training junior staff. The candidate should anticipate needs, manage time, and coordinate production subsystems to ensure timely service.

The position emphasizes baking techniques, desserts, and adherence to safety standards. Onsite work with full-time hours and Summer off provisions apply.

Qualifications

• Meets all qualifications of subordinate "Cook" position (see attached).
• Ability to perform all required production tasks with minimal instruction or supervision.
• Ability to anticipate needs, to organize and prioritize work effectively, and to ensure that complex production tasks are completed in a timely and thorough fashion.
• Ability to guide and train others in task accomplishment.
• Ability to assume responsibility for production subsystems.
• Demonstrates an understanding of basic baking techniques and dessert preparation.
• Attains and maintains RI Food Safety Certification

Responsibilities

• Performs a variety of functions related to the production and service of the menu of the day and catered functions with minimal supervision.
• Guides and trains lower classification production staff as needed.
• Anticipates needs and assures availability of raw products for daily and future production.
• Ensures production is timely and completed as close to service as possible.
• Assists in basic dessert preparation.
• Maintains neat, professional appearance.
• Performs other tasks as requested.

Skills

Minimal instruction supervision

Task prioritization

Training others

Dessert preparation

Job description

Brown University is seeking a Second Cook to join the Dining Services team. This role requires producing and serving daily menus and catered functions, under general supervision, while guiding and training junior staff. The candidate should anticipate needs, manage time, and coordinate production subsystems to ensure timely service.

The position emphasizes baking techniques, desserts, and adherence to safety standards. Onsite work with full-time hours and Summer off provisions apply.