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Brown University Logo Brown University · Gastronomy

Cook

United States · Job Posted February 20, 2026
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Job Description

As a member of the production team and under general supervision, is 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.

Job Responsibility

  • Responsible 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
  • Has complete understanding of the principles of, and consistently practices, safe food handling procedures
  • 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

Requirements

  • 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
  • Possess a willingness to promote a diverse and inclusive campus community
  • Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others
  • Ability to tolerate extremes of heat and cold
  • Ability to operate all kitchen equipment correctly and safely
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