Cook's Helper

16-Apr-2024

Yale Hospitality - Auxiliary - Culinary Support Center

86610BR

University Job Title

Cook's Helper

Bargaining Unit

L35 - Local 35 (Yale Union Group)

Compensation Grade

Labor Grade 5

Wage Ranges

Click here to see our Wage Ranges

Searchable Job Family

Dining Halls, Dining Services

Total # of hours to be worked:

30

Work Days/Hours (Other than Standard)

ROUNDS SCHEDULE
Mo-Fr 6A-12:30P

Work Week

Standard (M-F equal number of hours per day)

Work Location

Central Campus

Worksite Address

344 Winchester Avenue
New Haven, CT 06511

Position Focus

To support and assist the cooks in the preparation of daily menus.All candidates applying to openings at the Culinary Support Center must meet the specific job requirements of the position in order to be considered in the interview process. If selected for the interview, the candidate will be required to participate in a joint union-management interview process as agreed to by Yale Hospitality and Local 35. As part of the interview process the interview panel will consider a candidate's seniority, skills and abilities to perform the work required.

Is this a rounds position?

Yes

Essential Duties

1.  Follow instructions given by higher ranking cooks and managers: a.  Assist cooks in the production of designated menu items including but not limited to, entrees, vegetables, soups and sauces. Review menu/production sheet with head cook, cook, or manager. b.  Read recipes and follow instructions to ensure food is prepared at the right time. c.  Assist cook in determining amounts to be prepared, including starting amounts and batch sizes. d.  Check for food supplies needed to ensure availability. Communicate with lead cook immediately if food needed is not available. e.  Prepare (prep) for the following day. Ensure food is prepared, labeled and ready for use. 2.  Responsible for food production: a.  Prepare hot foods and cold foods for meals as directed by cooks, such as stir fry, pizzas, french‐fries, rotisserie meats, and exhibition/sauté station entrees. Grill hamburgers, steaks, grilled sandwiches, specialty grilled items; broil meats. b.  Prepare food items according to recipes and directions given in production sheet and/or by lead cook. c.  Test food items for proper texture, temperature, doneness, and flavor. Request assistance from lead cook when preparing a recipe for the first time. d.  Weigh and measure food supplies using the correct measuring tools and according to recipe. Report all discrepancies in recipe‐yield to lead cook. e.  Pan and prepare food for display on serving lines. Make sure to garnish and to use the correct pan. f.  Reconstitute convenience items or reheat prepared foods. 3.  Take responsibility for proper use of equipment: a.  Operate and maintain food service equipment used in food production properly. b.  Ensure equipment is properly cleaned and reassembled as soon as possible after its use following manual instructions. Ensure all equipment malfunctions are reported to the lead cook or manager on duty. c.  Ensure all equipment is returned to their correct storage location. 4.  Follow safety and sanitation standards: a.  Follow established guidelines for personal hygiene and personal attire. b.  Wash hands as often as necessary. Always wash hands after handling raw meats and before working with new products. c.  Clean and sanitize work area before starting production. d.  Properly store all food items before, during, and after serving. Store food in shallow, covered, labeled, and dated. Avoid Cross Contamination. e.  Ensure all food items used in your production are maintained at proper temperatures and are stored safely. Do not thaw food at room temperature. Do not leave food uncovered. f.  All items prepared must reach appropriate temperatures before serving. Refer to temperature for more information. g.  Wear plastic gloves when handling food, which will not be cooked before serving. h.  Label and date all prep and leftover food. 5.  Performs related duties as required or assigned within job classification.

Required Education and Experience

Two or more years of food service experience at an institutional food service location or full-service restaurant environment. Must take and receive passing grade on the written Cook's Helper Test.

Required Skill/Ability 1:

Ability to read, write, follow written and oral instructions.

Required Skill/Ability 2:

Ability to meet and serve customers in a polite and friendly manner.

Required Skill/Ability 3:

Must be neat in appearance and work habits.  Must comply with safety and sanitation regulations as prescribed by a law, and must comply with proper dress code as designated by the department.

Required Skill/Ability 4:

Be a team player: work as team and assist co‐workers with their duties as time allows it.

Required Skill/Ability 5:

Responsible for regular attendance.

Required Licenses or Certifications

ServSafe Certification or comparable food safety training certification accepted by the State of Connecticut Health Department.

Physical Requirements

1.  Sustained standing.  Frequent bending. 2.  Move both arms and shoulders as necessary while working with equipment and/or heavy materials. 3.  Move, lift and carry supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder height. 4.  Pull and/or push Buscko carts and containers, etc. 5.  Work in confined areas with wide temperature variations.

Weekend Hours Required?

Occasional

Evening Hours Required?

Occasional

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.

COVID-19 Vaccine Requirement

The University maintains policies pertaining to COVID-19. All faculty, staff, students, and trainees are required to comply with these policies, which may be found here:
https://covid19.yale.edu/health-guidelines

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.

EEO Statement:

University policy is committed to affirmative action under law in employment of women, minority group members, individuals with disabilities, and protected veterans. Additionally, in accordance with Yale’s Policy Against Discrimination and Harassment, and as delineated by federal and Connecticut law, Yale does not discriminate in admissions, educational programs, or employment against any individual on account of that individual’s sex, sexual orientation, gender identity or expression, race, color, national or ethnic origin, religion, age, disability, status as a special disabled veteran, veteran of the Vietnam era or other covered veteran.

Inquiries concerning Yale’s Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).

Note

Yale University is a tobacco-free campus