<p>Working at Yale means contributing to a better tomorrow. Whether you are a current resident of our New Haven-based community- eligible for opportunities through the New Haven Hiring Initiative or a newcomer, interested in exploring all that Yale has to offer, your talents and contributions are welcome. Discover your opportunities at Yale!</p> <p>Hourly Range</p> <p>$26.98</p> <p>Overview</p> <p>To support and assist cooks in the preparation of daily menus. Responsibilities include helping with food preparation, ensuring compliance with safety and sanitation guidelines, and maintaining a neat appearance and work habits. The Cook's Helper also serves customers in a polite and friendly manner and works as part of a team to ensure smooth kitchen operations.</p> <p>Hours: Tues-Thurs 3:30p-8:30p, Fri 11:30a-8:30p, Sat 10:30a-7:30p.</p> <p>Location: Ezra Stiles and Morse</p> <p>Last Date Bids Accepted: 11/10/25 at 5:00 p.m.</p> <p>Principal Responsibilities</p> <ol> <li>Follows instructions given by higher ranking cooks and managers a. Assists 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. Reads recipes and follows instructions to ensure food is prepared at the right time. c. Assists cook in determining amounts to be prepared, including starting amounts and batch sizes. d. Checks for food supplies needed to ensure availability. Communicates with lead cook immediately if food needed is not available e. Prepares (prep) for the following day. Ensures food is prepared, labeled and ready for use. 2. Responsible for food production a. Prepares 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. Grills hamburgers, steaks, grilled sandwiches, specialty grilled items; broil meats. b. Prepares food items according to recipes and directions given in production sheet and/or by lead cook. c. Tests food items for proper texture, temperature, doneness, and flavor. Requests assistance from lead cook when preparing a recipe for the first time. d. Weighs and measures food supplies using the correct measuring tools and according to recipe. e. Reports all discrepancies in recipe-yield to lead cook. f. Pans and prepares food for display on serving lines. Makes sure to garnish and to use the correct pan. g. Reconstitutes convenience items or reheat prepared foods. 3. Takes responsibility for proper use of equipment a. Operates and maintains food service equipment used in food production properly. b. Ensures equipment is properly cleaned and reassembled as soon as possible after its use following manual instructions. Ensures all equipment malfunctions are reported to the lead cook or manager on duty. c. Ensures all equipment is returned to their correct storage location 4. Follows safety and sanitation standards a. Follows established guidelines for personal hygiene and personal attire. b. Washes hands as often as necessary. Always wash hands after handling raw meats and before working with new products. c. Cleans and sanitizes work area before starting production. d. Properly stores all food items before, during, and after serving. Stores food in shallow, covered, labeled, and dated. Avoid Cross Contamination. e. Ensures 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. Wears plastic gloves when handling food, which will not be cooked before serving. h. Labels and dates 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. Required License(s) or Certification(s) ServSafe Certification or comparable food safety training certification accepted by the State of Connecticut Health Department. Must take and receive passing grade on the written Third Cook's Test. Required Skills and Abilities 1. Ability to read, write, follow written and oral instructions. 2. Ability to meet and serve customers in a polite and friendly manner. 3. Must be neat in appearance and work habits. Responsible for regular attendance. 4. Must comply with safety and sanitation regulations as prescribed by a law, and must comply with proper dress code as designated by the department. 5. Be a team player: work as team and assist co-workers with their duties as time allows it. 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. 6. ServSafe certification or comparable food safety training certification accepted by the State of Connecticut Health Department. </li></ol> <p>Job Posting Date</p> <p>12/15/2025</p> <p>Job Category</p> <p>Service Worker</p> <p>Bargaining Unit</p> <p>L35</p> <p>Compensation Grade</p> <p>Labor Grade 5</p> <p>Compensation Grade Profile</p> <p>Time Type</p> <p>Part time</p> <p>Duration Type</p> <p>Staff</p> <p>Work Model</p> <p>Location</p> <p>304 York Street, New Haven, Connecticut</p> <p>Background Check Requirements</p> <p>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.</p> <p>Health Requirements</p> <p>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.</p> <p>Posting Disclaimer</p> <p>The hiring rate of a role is determined in accordance with the provisions outlined in the respective collective bargaining agreement.</p> <p>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.</p> <p>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.</p> <p>Inquiries concerning Yale's Policy Against Discrimination and Harassment may be referred to the Office of Institutional Equity and Accessibility (OIEA).</p> <p>Note</p> <p>Yale University is a tobacco-free campus.</p>