1. Responsible for the food production in the absence of higher‐ranking Cooks and Managers. 2. Responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service standards. 3. Assists in production, quality control, and safety and sanitation. 4. Assists in the production of designated menu items including, but not limited to, entrees, vegetables, soups and sauces. 5. Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat fryers. 6. Prepares breakfast items. 7. Prepares raw vegetables to be used by cooks. 8. Observes the rules of the department of Dining Services pertinent to food handling and production. 9. Cleans job related or assigned areas, equipment and utensils. 10. Observes safety standards and practices. 11. Performs related duties as required or assigned within job classification.
Posting Position Title: Third Cook
Required Skill/ability 1: Ability to read, write, follow written instructions and to handle mathematics pertinent to the job.
Work Week: Flexible or Non-Standard (for anything other than Standard)
University Job Title: Third Cook
Two or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces; one or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces along with a culinary degree or certificate.
Internal Number: 53558BR
About Yale University
Yale University is an American private Ivy League research university located in New Haven, Connecticut. Founded in 1701 in the Colony of Connecticut, the university is the third-oldest institution of higher education in the United States.