Cook

• 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
• Knows the principles of and correctly performs basic culinary skills such as: vegetable and fruit preparation and cookery
• salad and salad dressing preparation
• egg cookery and grill work
• sandwich and filling preparation and assembly
• stock and soup cookery
• basic sauce preparation
• basic garde- manger plus buffet service
• garnishing
• sautéing
• breading and deep fat frying
• meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing
• and, preparation of simple desserts such as pudding, whipped cream, and bakeoff items
• Understands basic organizational structure and reporting relationships
• understands interrelationship between operating units, and adheres to established methods of requisitioning and transferring goods within and between units
• Understands format of and follows standardized recipes and procedures, while observing standard holding and serving times and temperatures
• Coordinates the efforts of others in accomplishing simple tasks, and assists subordinates in successfully accomplishing tasks
• Always observes the highest standards of safety in performing tasks, especially those involving wet floors
• cutting, slicing and chopping equipment
• stoves, ovens, steamers, and grills
• and cleaning chemicals
• Has complete understanding of the principles of, and consistently practices, safe food handling procedures to reduce/prevent any incidence of foodborne illness
• Operates assigned kitchen equipment correctly and safely
• correctly disassembles, cleans and sanitizes all kitchen equipment
• and maintains an uncluttered and sanitary work area
• Performs basic equipment maintenance such as oiling, sharpening, etc
• reports any malfunction or needed repair to supervisor
• always leaves equipment in proper operating condition
• Observes all policies, procedures and regulations of the kitchen, department and University
• Improves skills by learning and demonstrating the tasks and responsibilities of Second Cook
• Promotes teamwork by cooperating with and helping peers
• is sensitive to the needs, perspectives, and beliefs of others
• Maintains a neat, well-groomed appearance
• Performs other tasks as requested

• Ability to read, write and communicate effectively in English
• Basic math skills which render candidate capable of 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 below
• Two years post-secondary culinary school attendance preferred
• Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others
• 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 catering events
• Ability to tolerate extremes of heat and cold
• Ability to operate all kitchen equipment correctly and safely

Two years post-secondary culinary school attendance