Prep Cook - MINOR

Roger Williams University

Title: Prep Cook - MINOR

Location: Bristol, RI

Category: Dining Services

Posted On: Thu Dec 18 2025

Job Description:

The Prep Cook - Minor is responsible for the proper preparation, setup, and execution of a particular station or dish. The culinary work in this position must all follow Dining's commitments to sustainability and proper health and safety guidelines.

Note:
Job duties are subject to State of Rhode Island Department of Labor and Training Child Labor Laws and specifically prohibit the use of:

• Power-driven meat slicers
• Power-driven bakery machines

• Interacts professionally with other employees, customers, and suppliers.
• Performs quality work within deadlines with or without direct supervision. Checks with supervisor before leaving work area.
• Works effectively as a team contributor on all assignments.
• Works independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.

• Assures compliance with all sanitation, Serv Safe and safety requirements.
• Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.

Serves customers in an efficient and friendly manner, resolves customer concerns seeking assistance from supervisors or management as needed.

• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
• Washes, peels, cuts, and seeds vegetables and fruits.
• Weighs and measures designated ingredients.

This position does not directly supervise anyone but is responsible for working in a team and completing task in a group setting.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong passion and motivation to create great food. General culinary knowledge of basic kitchen practices, protocols and procedures.
• 2 years of equivalent experience working in a high volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, convention ovens.
• Possess the ability to meet Dining's unit specific uniform standards for this position.
• Utilize all Personal Protective Equipment per Dining's guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Ability to follow all of Dining's health and safety standards and requirements.
• Must be at least 17 years old.

Not applicable

Roger Williams University is an affirmative action/equal opportunity employer and committed to a diverse workforce. All applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, or any other basis protected by applicable state and federal law. For information on our Non-discrimination policy, visit here.

TITLE IX COORDINATOR:
Dr. Jen Stanley, 1 Old Ferry Road, Bristol, RI 02809 / Phone Number:  / Email Address: jstanley

PI