Third Cook

14-Aug-2024

Third Cook

Yale Hospitality - Residential Dining Administration

89588BR

University Job Title

Third Cook

Bargaining Unit

L35 - Local 35 (Yale Union Group)

Time Type

Full time

Compensation Grade

Labor Grade 9

Wage Ranges

Click to see our Wage Ranges

Searchable Job Family

Dining Halls, Dining Services, Grounds Maintenance

Total # of hours to be worked :

Work Days / Hours (Other than Standard)

ROUNDS SCHEDULE

Fr-Su 10 : 15a-7 : 15p

Mo / Th 10 : 30a-7 : 30p

Work Week

Flexible or Non-Standard (for anything other than Standard)

Work Location

Central Campus

Worksite Address

246 Church Street

New Haven, CT 06510

Work Model

On-site

Position Focus

Prepares menu items and in general is responsible for the operation of food production areas while directing the efforts of the support kitchen staff in the absence of higher ranking cooks and or managers.

Is this a rounds position?

Essential Duties

1. Responsible for the food production in the absence of higher ranking Cooks and Responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service Assists in production, quality control, and safety and Assists in the production of designated menu items including, but not limited to, entrees, vegetables, soups and Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat Prepares breakfast Prepares raw vegetables to be used by Observes the rules of the department of Dining Services pertinent to food handling and Cleans job related or assigned areas, equipment and Observes safety standards and Performs related duties as required or assigned within job classification.

Required Education and Experience

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.

Required Skill / Ability 1 :

Ability to read, write, follow written instructions and to handle mathematics pertinent to the job.

Required Licenses or Certifications

ServSafe Food Protection Manager certification for food related

Physical Requirements

1. Sustained standing. Frequent Moves both arms and shoulders as necessary while working with equipment and / or heavy Moves, lifts and carries supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder Pulls and / or pushes Buscko carts and containers, Works in confined areas with wide temperature variations.

Weekend Hours Required?

Evening Hours Required?

Drug Screen

Health Screening

Background Check Requirements

All candidates for employment will be subject to pre-employment background screening for this position, which may include motor vehicle, DOT certification, drug testing and credit checks based on the position description and job requirements.

All offers are contingent upon the successful completion of the background check. For additional information on the background check requirements and process visit "Learn about background checks" under the Applicant Support Resources section of Careers on the It's Your Yale website.

Health Requirements

Certain positions have associated health requirements based on specific job responsibilities. These may include vaccinations, tests, or examinations, as required by law, regulation, or university policy.

Posting Disclaimer

The intent of this job description is to provide a representative summary of the essential functions that will be required of the position and should not be construed as a declaration of specific duties and responsibilities of the particular position.

Employees will be assigned specific job-related duties through their hiring departments.