Senior Cook

Senior Cook

Posting Number CS00564

RIC Position Number 5550-40100-167

Benefits Eligible? Yes

Section

Number of Positions Available 1

Anticipated Start Date or Semester

Posting Date 05/29/2025

Position Status Permanent - C

End of Restricted or Limited Position

Civil Service List No

Closing Date 06/07/2025

Open Until Filled No

Special Instructions/Information for Applicants

At time of appointment, applicant must be physically qualified to perform assigned duties as evidenced by a physician's certificate.

Upon hire, candidate may be required to arrange for an official transcript of highest degree earned to be mailed/transmitted directly from the institution to RIC.

General Information to Applicants

Posting Details

Classification Information

Salary Grade 315CA

Min Salary 45529

Max Salary 49533

Added Salary For this Position

FLSA Non-Exempt

Branch of Service classified

Labor Code Council 94 Local 2878

AA/EEO/ADA Statement

As an Affirmative Action/Equal Opportunity institution that values and is committed to inclusion and expanding the diversity of its faculty and staff, the College invites members of protected classes, including minorities and persons with disabilities, to identify themselves as such at the time of application.

Position Information

Position Title Senior Cook

Department Name College Dining Services

Full Time / Part Time full-time

General Statement of Duties

On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all foods and the preparation and making of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons; or to act as a supervisory assistant to a cook of superior rank in a large kitchen; to assist a cook of higher rank in the manufacturing, assembling and packaging of food and to instruct and direct subordinate personnel in the Central Food Processing Plant; to participate in the preparation and cooking of foods; and to do related work as required.

Supervision Received

Works under the administrative supervision of a superior when serving as cook in charge of a kitchen; or works under the general supervision of a cook of higher rank when working in a larger kitchen.

Supervision Exercised

Plans, supervises and reviews the work of subordinates engaged in the preparation and cooking of food and in kitchen maintenance activities.

Scheduled Work Week / Hours / Area

40 hours/week

Monday - Friday

6:00AM - 2:30PM

Position Overview

This position will serve as the opening lead for a busy cafe and be responsible for setting up the kitchen, prep & production, light proof & bake, sandwich and pizza production for all campus needs. As the primary lead for the daytime shift, duties will include providing the necessary direction and follow-up, quality assurance and customer service.

The dining services at Rhode Island College serves residents, commuters, faculty and staff, and visitors providing food service at the Donovan Dining Center (DDC) and our Beestro Cafe. Campus Dining is an integral part of student life on campus offering breakfast, lunch, and dinner daily. Dining Services also provides high-volume catering services throughout campus

Reports To Executive Chef

Illustrative Examples of Work Performed

On an assigned shift, to be responsible for planning, supervising, preparing and cooking of all food and the preparation of beverages in a kitchen providing meals daily to at least 100 but less than 500 persons; to assist a cook of higher rank in the manufacturing, assembling and packaging of food and to instruct and direct subordinate personnel in the Central Food Processing Plant; to participate in the preparation and cooking of food.

To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements.

To supervise the receipt, storage, care and distribution of food supplies.

To be responsible for the preparation of meals, adhering to approved standardized recipes and a predetermined time schedule.

To instruct and train subordinates in the proper preparation and cooking of foods.

To inspect kitchens, cafeterias, refrigerators, storage rooms and kitchen equipment for cleanliness and freedom from pests and rodents.

To consult with and work with a superior in the development and maintenance of an adequate dietary program.

To act as a supervisory assistant to a cook of superior rank in a large kitchen and to prepare and cook foods as directed.

To do related work as required.

Education

Such as may have been gained through: completion of eight school grades; and

Experience

Such as may have been gained through: employment as a cook engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or large restaurant.

Or Combination of Education and Experience

Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.

Or Combination of Education and Experience

Additional Required Qualifications

Knowledges Skills and Capacities

A thorough knowledge of food and beverage preparation; a working knowledge of kitchen management; skill in the various branches of cookery involving the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; the ability to plan, lay out and supervise the work of others engaged in preparing and cooking food for serving daily at least 100 but less than 500 persons; the ability to assist in the operation, or as required, to operate a food production department in the Central Food Processing Plant; and related capacities and abilities.

Preferred Qualifications

Experience in a high-volume retail kitchen operation

Strong culinary skills to include some proof and bake baking

Leadership and supervisory experience

Valid State Driver's License

NSF Food Safety Certificate

State of RI Food Safety Manager Certificate

Number of Employees Supervised 5-9