Room Service Cook II

Overview

Summary: Under the general supervision of the Manager and Production Coordinator, according to established recipes and procedures, prepares, seasons, and cooks food for hospital patients and the cafeteria. Responsible for maintaining established standards of quality food production. Prepares main menu entrees, such as meats, sauces, gravies, and the like. Assists in cooking menu entrees, salads, cold plates, etc. Brown University Health employees are expected to model the organization s values of Compassion, Accountability, Respect, and Excellence, as these values guide everyday actions with patients, customers and one another.

The core Success Factors include:
Instill Trust and Value Differences, Patient and Community Focus, and Collaborate.

• Review menu entrees to ensure items are prepared on a timely basis; advance preparation (meats, sauces, etc.) is completed and ready for the assigned menu.
• Review food production figures to determine the quantity of main entrees to prepare; coordinate with supervisor to minimize spoilage and waste.
• Measure, weigh, and combine ingredients for soups, meats, sauces, gravies, and similar items according to specific recipes.
• Cook regular and special diet foods according to recipes; inspect and taste food for correct seasoning, quality, and proper serving temperature.
• Operate a variety of kitchen equipment (ovens, microwaves, grills, fryers, blenders, slicers, mixers, etc.).
• Estimate food requirements and control serving portions to manage costs and reduce waste.
• Ensure all equipment, utensils, and work areas are maintained in an orderly and sanitary condition.
• Ensure all foodstuffs are properly covered, stored, and dated.
• Perform other duties as assigned.

• Basic knowledge: Associate s Degree in Culinary Arts preferred. Manager Certified in Food Safety License preferred. Ability to read, write, and speak English and perform mathematical calculations. Ability to plan food preparation to ensure proper menu preparation. Physical ability to work for long periods in a standing position and to lift moderate to heavy food supplies. Ability to operate a variety of kitchen equipment safely and efficiently.
  
  Ability to read and follow recipes.
• Experience: Associate s Degree in Culinary Arts preferred with a minimum of one (1) year experience. Three (3) years of extensive production experience in quantity food preparation (entrees, sauces, soups, etc.) preferred. Other education and experience may be substituted for educational requirements at Hiring Manager s discretion. Must demonstrate aptitude and willingness to learn role-related skills.

Works in a kitchen with temperature and noise; physical ability to stand for long periods and lift moderate to heavy food supplies. Continuous walking, standing, and lifting required. Exposed to equipment that could cause cuts and burns.

None

$21.53/hr – $22.07/hr

Rhode Island Hospital - 593 Eddy Street, Providence, Rhode Island 02903

Two Week Schedule, Sunday, Monday, Friday-Sunday, Wednesday, Thursday, Saturday 11a-1:30p

Day

No

International Brotherhood Teamsters

• Entry level

• Part-time

• Management and Manufacturing

• Hospitals and Health Care

Brown University Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, ethnicity, sexual orientation, ancestry, genetics, gender identity or expression, disability, protected veteran or marital status. Brown University Health is a VEVRAA Federal Contractor.

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