1. In charge of general operation during the absence of higher‐ranking cooks or manager. 2. Perform the duties of the First Cook in absence of the same. 3. Assist in the production and menu planning, quality control, safety, preventive maintenance and employee performance. 4. Produce the menu of the day including, but not limited to, entrees, vegetable, soups, and sauces. 5. Operate all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers. 6. Observe the rules of the department of Dining Services pertinent to food handling and production. 7. Train lower labor grade employees using various training methods. 8. Observe safety standards and practices. 9. Perform related duties as required or assigned within job classification.
Posting Position Title: Second Cook
Required Skill/ability 1: Ability to read, write, follow written instructions, and to handle mathematics pertinent to the job.
Work Week: Flexible or Non-Standard (for anything other than Standard)
University Job Title: Second Cook
Three 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; or two or more years of experience as a cook in a institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces along with a culinary degree or certificate.
Internal Number: 50949BR
About Yale University
Yale University is an American private Ivy League research university located in New Haven, Connecticut. Founded in 1701 in the Colony of Connecticut, the university is the third-oldest institution of higher education in the United States.