Room Service Cook II

Brown-University-Health-1; Providence (RI); On-site; USD 30,000 - 32,000; Full time

Job summary

Brown University Health is seeking a cook to prepare and cook food for hospital patients and the cafeteria under supervision. You will follow established recipes to produce entrees, sauces, and salads while maintaining quality and safety standards.

The role involves operating a range of kitchen equipment, managing portions to control costs, and ensuring proper food handling and temperature. Strong reading and math skills and the ability to work a flexible schedule are required.

Qualifications

• Associates Degree in Culinary Arts preferred.
• Ability to read, write, and speak English; math skills helpful.
• Experience in quantity food production preferred.
• Must be able to stand long periods and lift moderate to heavy loads.
• Aptitude for following recipes and food safety practices.

Responsibilities

• Reviews menu entrees to ensure timely preparation and prep for advanced items.
• Prepares ingredients for soups, meats, sauces, gravies, and similar dishes per recipes.
• Operates kitchen equipment such as ovens, microwaves, grills, fryers, blenders, slicers and mixers.
• Ensures correct seasoning, proper serving temperature, and quality of foods.
• Maintains sanitary work areas and proper storage of foodstuffs.
• Performs other duties as assigned.

Skills

Culinary Arts

Food Safety

English Proficiency

Recipe Reading

Education

Associate degree in Culinary Arts

Tools

Ovens

Microwaves

Grills

Fryers

Slicers

Mixers

Job description

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 successfully role model the organization's values of Compassion, Accountability, Respect, and Excellence as these values guide our everyday actions with patients, customers and one another. In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include:Instill Trust and Value DifferencesPatient and Community Focus and Collaborate

RESPONSIBILITIES

ResponsibilitiesReviews menu entrees in order to ensure that menu items are prepared on a timely basis, and those items, which require advanced preparation (meats, sauces, etc.) are prepared/cooked and ready for their assigned menu. Reviews food production figures in order to determine the quantity of main entrees to prepare; coordinates food preparation quantities with supervisor in order to minimize spoilage and waste. Measures, weighs and combines ingredients of quantity, preparation of soups, meats, sauces, gravies, and the like in accordance with specific recipes. Cooks regular and special diet foods according to recipes; inspects and tastes food for correct seasoning, quality and proper serving temperature. Operates a variety of manual and automatic kitchen equipment, such as ovens, microwaves, grills, fryers, blenders, slicers, mixers and the like. Estimates food requirements and controls serving portions in order to control costs and reduce waste and “leftovers”. Ensures that all equipment, utensils and work areas are maintained in an orderly and sanitary condition. Ensures that all foodstuffs are properly covered, stored and dated. Performs other duties as assigned.

MINIMUM QUALIFICATIONS

BASIC KNOWLEDGE: Associates Degree in Culinary Arts preferred. Manager Certified in Food Safety License preferred Work requires that ability to read, write, and speak English and perform mathematical calculations. The ability to plan food preparation in order to ensure that menu items are properly prepared for their assigned menu. The physical ability to work for long periods in a standing position and to lift moderate to heavy food supplies. The ability to operate a variety of kitchen equipment efficiently and safely. Ability to read and follow recipes. EXPERIENCE: Associates Degree in Culinary Arts referred 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 will be considered and may be substituted for educational requirements at the discretion of the Hiring Manager. Must demonstrate aptitude and willingness to learn role related skills.s WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS: Works in the kitchen where there is some discomfort due to temperature and noise. Physical ability to work for long periods in a standing position and to lift moderate to heavy food supplies. Continuous walking standing and lifting is required. Exposed to equipment, which could result/cause cuts and burns. SUPERVISORY RESPONSIBILITY: None.ss

Pay Range

$22.18-$23.18

Brown University Health is committed to providing equal employment opportunities and maintaining a work environment free from all forms of unlawful discrimination and harassment.

Location

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

Work Type

Su 6-2:30, M 2:30-11 Tu 11-7:30, W 2:30-11, Th 8-4:30 ; FR Sa SU off; M 2:30-11, Tu 8-4:30, W 2:30-11, TH off, Fr 11-7:30 Sa 6-2:30

Work Shift

Variable

Driving Required

No

Union

International Brotherhood Teamsters