Cook III

Position Summary

The Cook III prepares a variety of foods in accordance with menu instructions and standardized recipes; ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance;

maintains a clean work area, and assists with general kitchen cleaning.

The Cook III position is designed as a 3-5 year training position for emerging leaders in the Culinary Arts. With guidance from the Sous Chef / Chef de Cuisine, the Cook III shares responsibility for providing direction and supervision to Cook I’s and Cook II’s.

This includes possible supervision of Grill Cooks, Bakers, Pizza Makers, Interns, Cashiers, Dishwashers, and Receiving and Delivery Assistants.

The Cook III is responsible for opening and closing the Servery during meals as well as cleaning during and after dinner services.

The Cook III may also be responsible for ordering supplies and produce for weekly menus (as directed by Sous Chef / Chef de Cuisine.)

The Cook III will perform one or more of the following specialized roles in addition to the duties mentioned above :

• Food Prep / Sauces : Responsible for assisting with food preparation and production. Prepare various sauces based on daily menus as directed by Sous Chef / Chef de Cuisine.
• Assistant Pastry Chef : Responsible for supporting Pastry Chef with bakery food production for the university campus dining operations.

The weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required.

The ideal candidate has experience working in a team environment and two years of related experience preferably in a commercial kitchen environment.

They should be comfortable working in a fast-paced environment managing multiple tasks and have extensive skills in sanitation and organization.

Requirements

• HS Diploma or equivalent.
• Three years of food service experience
• People skills, internal / external customer service must have the ability to communicate, Good verbal and written communication skills initiative, teamwork, and be prompt.

Effective listening abilities with strong judgment skills.

• City of Houston Food Handlers Certification. Within 30 days of employment.
• Documents HACCP Log sheet Breakfast, Lunch, Dinner
• Able to read and understand standard recipes / production sheets
• Must be able to detect scents and discern flavors

Essential Functions

• Prepares and serves food items in accordance with menus and standardized recipes to include a wide variety of breakfast items, vegetables, casseroles, meats, salads, etc.
• Participates in maintaining a high degree of sanitation within the kitchen and serving area including cleaning standard kitchen equipment
• Supervises Cook I and Cook II Positions
• Responsible for opening and closing Servery during meal services and ordering supplies on a weekly basis
• Performs all other duties as assigned

Preferences

• Associate Degree or completion of ACF certified apprenticeship or Military Equivalent- Advanced Culinary Skills Training Course (ACSTC)
• City of Houston Food Managers Certification. Within 30 days of employment

Workplace Requirements

LIGHT Exert up to 25 lbs. of force occasionally. Requires walking or standing up to 8 hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance.

Must be able to detect scents and discern flavors.

The work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc.

and hot oil, steam, and water.

This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.

Rice Mission and Values :

Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.