The dining services at Rhode Island College serves residents, commuters, faculty and staff, and visitors providing food service at the Donovan Dining Center (DDC) and our Beestro Cafe. DDC is an integral part of student life on campus offering breakfast, lunch, and dinner daily. Dining Services also provides catered services and vending services throughout campus.

On an assigned shift, you will 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. You will estimate food needs in advance and requisition the kinds and amounts of food necessary to comply with menu requirements. Additionally, you will supervise the receipt, storage, care, and distribution of food supplies.

Responsibilities include:

• Preparation of meals, adhering to approved standardized recipes and predetermined time schedules.
• Instructing and training subordinates in the proper preparation and cooking of food.
• Maintaining the kitchen, storage rooms, and related areas in a clean condition and free from pests and rodents.
• Assisting a cook of higher rank in a larger kitchen by preparing and cooking foods as directed.

Education requirements include 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. A combination of education and experience that is substantially equivalent is also acceptable.

Additional required qualifications include a working knowledge of food and beverage preparation, familiarity with kitchen management, and skill in the various branches of cookery involved in the preparation of meats, fish, vegetables, soups, salads, beverages, and desserts in large quantities.

Preferred qualifications include a valid State Driver's License, NSF Food Safety Certificate, and State of RI Food Safety Manager Certificate.

• Shift differential of $2.00/hr.
• Full-time position with a 40-hour work week.
• Opportunity to work in a dynamic dining environment.

• Working knowledge of food and beverage preparation.
• Familiarity with kitchen management.
• Skill in preparing various foods in large quantities.
• Experience as a cook at the journeyman level.