Third Cook

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Overview

As a Third Cook, you will be responsible for preparing menu items and overseeing the food production areas. In the absence of higher-ranking cooks or managers, you will direct the efforts of the support kitchen staff. Your role includes ensuring the quality of food preparation, adhering to safety and sanitation standards, and executing a diverse range of culinary tasks with precision. You will contribute to menu planning, food preparation, and kitchen operations, maintaining the highest standards of food quality and presentation.

Location: Rounds

Schedule: ROUNDS SCHEDULE. Schedule is Fri-Sun 10a-7p, M 11a-8p, 10:30a-7:30p.

Date Last Bid accepted: Monday, 1/19/26 at 5:00 p.m.

Principal Responsibilities

1. Responsible for the food production in the absence of higher‐ranking Cooks and Managers. 2. Responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service standards. 3. Assists in production, quality control, and safety and sanitation. 4. Assists in the production of designated menu items including, but not limited to, entrees, vegetables, soups and sauces. 5. Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat fryers. 6. Prepares breakfast items. 7. Prepares raw vegetables to be used by cooks. 8. Observes the rules of the department of Dining Services pertinent to food handling and production. 9. Cleans job related or assigned areas, equipment and utensils. 10. Observes safety standards and practices. 11. Performs related duties as required or assigned within job classification. Required Education and Experience Two 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; one 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 along with a culinary degree or certificate. Required License(s) or Certification(s) ServSafe certification or comparable food safety training certification accepted by the State of Connecticut Health Department. Physical Requirements 1. Sustained standing. Frequent bending. 2. Moves both arms and shoulders as necessary while working with equipment and/or heavy materials. 3. Moves, lifts and carries supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder height. 4. Pulls and/or pushes Buscko carts and containers, etc. 5. Works in confined areas with wide temperature variations.

Job Posting Date

03/05/2026

Job Category

Service Worker

Bargaining Unit

L35

Compensation Grade

Labor Grade 9

Compensation Grade Profile

Hourly Range

$33.74

Time Type

Full time

Duration Type

Staff

Work Model

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.

Health Requirements

Certain positions have associated health requirements based on specific job responsibilities. These may include vaccinations, tests, or examinations, as required by law, regulation, or university policy.

Posting Disclaimer

The hiring rate of a role is determined in accordance with the provisions outlined in the respective collective bargaining agreement.

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 position. Employees will be assigned specific job-related duties through their hiring department.

The University is committed to basing judgments concerning the admission, education, and employment of individuals upon their qualifications and abilities and seeks to attract to its faculty, staff, and student body qualified persons from a broad range of backgrounds and perspectives. In accordance with this policy 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.