Job Openings

Cook Providence Rhode Island School of Design

General Job Requirements:

Acknowledge customers in a professional and timely manner, preparing food items (to order) utilizing a range of cooking methods, including grilling, stir frying, sauté, and baking. Consult with direct supervisor and other cooks as to seasoning, appearance and presentation of menu items on serving line. Maintain and adhere to recipe standards and portion controls to ensure consistent product and presentation. Work within a team setting to take constructive feedback, offer constructive feedback. Perform pre-preparation work including gathering meats, frozen items and canned goods, cleaning raw produce, etc. Anticipate needs and maintain production schedules to assure timely preparation of items for meals. Prepare foods for and set up a variety of served and self-service stations including but not limited to; deli station, salad bar, vegan bar and bakery displays for each meal. Follow proper sanitation procedures and standards, maintaining high standards for safety and appearance of all dining and food preparation areas and equipment. Maintain cleanliness of cooking areas, equipment, freezers, and refrigerators. Receive vendor deliveries. Date, rotate and properly store any incoming products. Assist in the ordering process, by informing the Supervisor or Manager of items that are required or out of stack and may be called upon to place some orders directly, and establishment and maintenance of par levels as well, assist and support inventory and inventory controls for all food and supplies.

Education Requirements:
Strong oral communication skills required, including the ability to effectively communicate effectively with diverse and multilingual populations. Ability to work effectively independently and in a team setting. Basic computer skills or willingness and ability to learn. Rhode Island sanitation/ServSafe certification is required or must be attained within orientation and review period. High school diploma required or an equivalent combination of education and experience. A minimum of one (1) year of experience as a cook or other related employment, with progressive responsibility, in a fast-paced, high volume restaurant or institutional foodservice setting with high quality standards.

Four (4) weeks of paid vacation Personal and sick time Robust medical, dental, and vision benefits, which begin the first day of the month following your date of hire Fully vested 403(b) retirement contributions after meeting eligibility requirements Paid Parental Leave Education Assistance and Tuition Remission programs 14 paid holidays Free RIPTA Transportation to and from work Available on campus parking Meals at every shift

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