Job Description:

POSITION QUALIFICATIONS:

• Ability to read, write and communicate effectively in English; ability to communicate verbally in Spanish and/or Portuguese preferred.
• Basic math skills which render candidate capable of converting recipes, making volume-weight conversions, and taking inventory.
• Ability to understand symbols of weight and measure.
• Familiarity with quality standards and defined product specifications.
• One-year experience as a Cook’s Helper or experience that demonstrates mastery of the tasks of cook as described below as well as ability to accomplish all tasks of Food Service Worker category.
• Two years post-secondary culinary school attendance preferred.
• Demonstrates leadership skills in the prioritizing, assigning and monitoring of tasks.
• Ability to perform all tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others.
• Valid driver’s license and safe driving record.
• Positive and friendly customer relation skills.
• Possess a willingness and ability to support and promote a diverse and inclusive campus community.
• Neat in appearance and professional in manner.
• Familiarity with electronic POS systems preferred.
• Complete knowledge of the tasks, related equipment, and departmental standards for the positions of Food Service Worker, Cook Helper and Receiver/Truckdriver/Stock Clerk preferred.
• Attains and maintains RI Food Safety Certification

PHYSICAL REQUIREMENTS:

• Ability to operate all kitchen equipment correctly and safely.
• Sufficient mechanical ability to perform minor maintenance of assigned equipment and accurately recommend repairs.
• 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.
• Ability to tolerate heat and cold temperatures.
• Operates cash register, card reader, inspect ID’s, discern color when ID cards are swiped; use hands/fingers to handle or feel

TASK DESCRIPTION:

As a member of the production team, is responsible with others for the production and service of food using established procedures and standardized recipes while observing the highest standards of sanitation, safety and quality assurance. Performs a variety of tasks related to the receiving, transport and storage of food and other goods. Performs other tasks related to the support and service of food to customers.

Typical duties may include but are not limited to:

• 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.
• Provides a high level of customer service, and is friendly and courteous at all times. Accurately answers all questions related to menu items and food prepared and served. Stays proactively knowledgeable about recipe ingredients and daily availability items.
• Maintains assigned areas and assures accuracy of funds, material, equipment and space.
• 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 food borne illness.
• Clean and sanitize all pots and pans, utensils, equipment and work areas.
• Receives, store, and signs for deliveries. Informs immediate supervisor of any discrepancies before signing for items.
• Adheres to FIFO policies. Maintains clean and orderly storage areas.
• Assists with inventory.
• 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.

This is a 40-hour-per-week/ 52 weeks per year position.

Benefits of Working at Brown:

Information on the Benefits of Working at Brown can be found here.

Recruiting Start Date:

2024-08-21

Job Posting Title:

Lead Retail Associate

Department:

Dining Services

Grade:

Dining Services Union Rates

Worker Type:

Employee

Worker Sub-Type:

Regular

Time Type:

Full time

Scheduled Weekly Hours:

40

Position Work Location:

Onsite

Submission Guidelines:

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.

Still Have Questions?

If you have any questions you may contact [email protected].

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.