Cook

Posting Number: CS00625

Division
Administration and Finance Division

Position
Type
Staff – Classified

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.

Position Overview

Join our College Dining Services
team and play a key role in delivering high-quality meals to our campus community. We are seeking a skilled, dependable, and
customer-focused Cook who thrives in a fast-paced environment and enjoys working as part of a collaborative team.

The Cook is
responsible for preparing and serving a variety of meals, ensuring food quality and safety standards are met, and helping maintain an
organized and sanitary kitchen. This position may also provide guidance and training to food service staff while supporting the daily
success of our dining operations.

The ideal candidate has experience in food preparation, a commitment to excellent service, and a
passion for creating a positive dining experience for students, faculty, staff, and guests.

We offer stable employment, opportunities
for professional growth, and an excellent State of Rhode Island benefits package.

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.

Education

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

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 Combination of Education
and Experience

Any combination of education and experience that shall be substantially equivalent to the above education and
experience.

Knowledges 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.

Preferred
Qualifications

• Previous cook experience in high volume restaurant or institution.
• Knowledge of food handling, food
  safety, and kitchen operations.
• Valid State Driver’s License.
• NSF Food Safety Certificate.
• State of RI Food
  Safety Manager Certificate.

Work Schedule

40 hours/ week
Academic Year
Saturday, Sunday and Monday:
12:00PM – 8:30PM
Thursday and Friday: 9:30AM – 6:00PM

Benefits

Full-time employees enjoy an array
of benefits including:

• Health and Wellness – Medical, Dental & Vision
• Wellness Incentives and Rewards
• Paid time Off – Vacation, Sick & Holiday
• Retirement Benefits
• Disability and Insurance Benefits
• Education
  Benefits – Tuition waivers for RIC, CCRI & URI

For a complete listing, visit Employee
Benefits.

Reports To (Title)
Assistant Director, Dining Procurement &
Resources

Civil Service List: No

Union Code
classified

Salary
Grade: 312CA

Minimum Salary for Grade
44550

Maximum Salary for
Grade
48144

Collective Bargaining Unit
Council 94 Local 2878

Anticipated Start
Date
06/04/2026

Special Instructions

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

EEO Statement

Rhode Island College is an
equal opportunity employer. The institution does not discriminate on the basis of race, color, national origin, sex, disability religion,
age, veteran status, or any other protected status under applicable law. Rhode Island College is committed to maintain a workplace and
educational environment that supports equal opportunity, professionalism and respectful engagement for all community members.

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