Second Cook

Second Cook

Brown University

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.

• Performs tasks and responsibilities described in "Cook" 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 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.

• 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.
• 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 and 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.

40 hours per week, 52 weeks per year.

All offers of employment are contingent upon a records check satisfactory to Brown University.

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, in the administration of its policies, programs, and activities. The University recognizes and rewards individuals on the basis of qualifications and performance.

The University maintains certain affirmative action programs in compliance with applicable law.