Meets all qualifications of subordinate âœCookâ 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;
Possess a willingness to promote a diverse and inclusive campus community.
Ability to assume responsibility for production sub-systems;
Demonstrates an understanding of basic baking techniques and dessert preparation;
Demonstrates the highest standards of quality, sanitation, and safety.
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.
As a member of a production team and under general supervision, performs a variety of functions related to the production and service of the menu of the day and catered functions with minimal supervision, and guides and trains lower classification production staff as needed.
Typical tasks may include, but are not limited to:
Performs tasks and responsibilities described in âœCookâ position description at a higher level, and with minimal supervision.
Anticipates needs and assures availability of raw products for daily and future production as assigned.
Assures production is timely and completed as close to service as possible.
Possesses a developed a sense of the overall production scheduling of the unit, task status, and service requirements, and assists others as needed.
Improves skills by learning and practicing the skills and responsibilities of a First Cook.
Guides and trains lower classification employees in task accomplishment.
Assumes responsibility of production subsystems, including catering.
Assists in basic dessert preparation.
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.
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.
Brown University is committed to fostering a diverse and inclusive academic global community; as an EEO/AA employer, Brown considers applicants for employment without regard to, and does not discriminate on the basis of, gender, sex, sexual orientation, gender identity, national origin, age, race, protected veteran status, disability, or any other legally protected status.
Internal Number: REQ170084
About Brown University
Located in historic Providence, Rhode Island and founded in 1764, Brown University is the seventh-oldest college in the United States. Brown is an independent, coeducational Ivy League institution comprising undergraduate and graduate programs, plus the Alpert Medical School, School of Engineering, Executive Master of Healthcare Leadership and the IE Brown Executive MBA.