| Department: Housing & Dining Position Summary: The cook III prepares a variety of foods in accordance with menu instructions and standardized recipes; ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance; maintains a clean work area, and assists with general kitchen cleaning. The cook III position is designed as a three – five year training position for emerging leaders in the Culinary Arts. With guidance from the sous chef/chef de cuisine, the cook III shares responsibility for providing direction and supervision to cook I's and cook II's. This includes possible supervision of grill cooks, bakers, pizza makers, interns, cashiers, dishwashers, and receiving and delivery assistants. The cook III is responsible for opening and closing the Servery during meals as well as cleaning during and after dinner services. The cook III may also be responsible for ordering supplies and produce for weekly menus (as directed by sous chef/chef de cuisine.) The cook III will perform one or more of the following specialized roles in addition to the duties mentioned above: - Food prep/sauces: Responsible for assisting with food preparation and production. Prepare various sauces based on daily menus as directed by sous chef/chef de cuisine. - Assistant pastry chef: Responsible for supporting pastry chef with bakery food production for the university campus dining operations. Position Status: Temporary Full-Time Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status. | 
