COOK

Job description

Posting Details

Posting NumberCS01061Job TitleCOOKPosition NumberTBDFTEFLSAPay RateSalary Range$28,430 - $30,724 (ACADEMIC YEAR SALARY)Pay Grade LevelGrade 312Position TypeClassified Civil Service StaffUnionC94/L528 - Council 94/Local 528 (Serv/Maint)Status Full-time, Academic Year, LimitedRestriction or Limitation ReasonFundingEnd Date of Restriction or Limitation

LIMITED TO 06/09/21

DepartmentDining Restaurant OperationsContact(s)

Donna L. Charron
Supervising Employee Relations Officer
Office of Human Resource Administration
80 Lower College Road
Kingston, RI 02881

Contact Phone/Extension401-874-2317Contact [email protected] Demands

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

Campus LocationKingstonBuilding(s)

MAY BE REQUIRED TO WORK IN ANY DINING FACILITIES OR RETAIL LOCATIONS BASED ON DEPARTMENTAL NEED

Grant FundedExtension Contingent on Funding DateExtension Contingency NotesDuties and Responsibilities

GENERAL STATEMENT OF DUTIES:

On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons; or to serve as an assistant to a cook of higher rank in a larger kitchen; and to do related work as required.

SUPERVISION RECEIVED: When serving as the cook in charge of a small kitchen, works under the administrative supervision of a superior; or, works under the general supervision of a cook of higher rank when working in a larger kitchen.

SUPERVISION EXERCISED: As required, plans, supervises and reviews the work of cook’s helpers or others engaged in food preparation and cooking activities.

ILLUSTRATIVE EXAMPLES OF WORK PERFORMED: On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to less than 100 persons. 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 predetermined time schedule. To instruct and train subordinates in the proper preparation and cooking of food. To be responsible for maintaining the kitchen, storage rooms and related areas in a clean condition and free from pests and rodents. To serve as an assistant to a cook of higher rank in a larger kitchen by preparing and cooking foods as directed. To do related work as required.

Required Qualifications

REQUIRED QUALIFICATIONS FOR APPOINTMENT:

KNOWLEDGE, SKILLS AND CAPACITIES: A working knowledge of food and beverage preparation; a familiarity with kitchen management; skill in the various branches of cookery involved in the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities; and related capacities and abilities.

EDUCATION AND EXPERIENCE:

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 at the journeyman level engaged in the preparation of foods of all kinds in large quantities in a hospital, hotel or restaurant. OR- any combination of education and experience that shall be substantially equivalent to the above education and experience.

Preferred QualificationsEnvironmental Conditions

This position is not substantially exposed to adverse environmental conditions.

Work Hours

THIS IS A FLEXIBLE SCHEDULE

ACADEMIC YEAR DATES ARE FROM 08/16/20 THROUGH 05/22/21

Posting Date09/09/2020Closing Date09/18/2020Special Instructions to Applicants

ACADEMIC YEAR DATES ARE FROM 08/16/20 THROUGH 05/22/21

Quicklink for Postinghttp://jobs.uri.edu/postings/7396Applicant DocumentsRequired Documents
  1. Resume
  2. Cover Letter/Letter of Application
Optional Documents
    Supplemental Questions

    Required fields are indicated with an asterisk (*).

    1. * Are you currently a State employee who is a member of AFSCME/Council 94?
      • Yes--IF YES, I understand that if I am the most senior lateral transfer bidder, fully qualified and in good standing, that I MUST ACCEPT THIS POSITION.
      • No
    2. * Have you completed eight school grades?
      • Yes
      • No
    3. * Do you have experience as a cook at the journeyman level engaged in the preparation of foods of all kinds in LARGE QUANTITIES in a HOSPITAL, HOTEL OR RESTAURANT?
      • Yes
      • No

     

     

     

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    Job No:
    Posted: 9/9/2020
    Application Due: 9/18/2020
    Work Type:
    Salary: