Room Service Cook II

Brown University Health; Providence (RI); On-site; USD 31,000 - 32,000; Full time

Benefits offered by this job

Union

Job summary

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

The role emphasizes timely preparation, accurate portioning, and adherence to dietary requirements. Strong English, math and reading of recipes are required, with prior culinary training and kitchen equipment

Qualifications

• Associates Degree in Culinary Arts preferred.
• Manager Certified in Food Safety License preferred.
• Read, write and speak English and perform mathematical calculations.
• Ability to plan food preparation to ensure proper menu items.
• Stand for long periods and lift moderate to heavy food supplies.
• Operate kitchen equipment efficiently and safely.
• Read and follow recipes.
• Three years of extensive production experience preferred; one year minimum if applicable.

Responsibilities

• Review menu entrees to ensure timely preparation and readiness of advanced items.
• Determine quantity of entrees to prepare to minimize waste.
• Measure, weigh and combine ingredients per recipes for soups, meats and gravies.
• Cook regular and special diet foods according to recipes and ensure proper seasoning and serving temperature.
• Operate ovens, microwaves, grills, fryers, blenders, slicers and other kitchen equipment.
• Estimate food requirements and control portions to manage costs.
• Maintain sanitary conditions of equipment, utensils and work areas.
• Ensure proper covering, storage and dating of foodstuffs.
• Perform other duties as assigned.

Skills

English proficiency

Read and follow recipes

Math calculations

Operate kitchen equipment

Education

Associates Degree in Culinary Arts

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 Differences Patient and Community Focus and Collaborate.

RESPONSIBILITIES

• Reviews 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.

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.

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
Per Diem As needed

Work Shift
Day

Driving Required
No

Union
International Brotherhood Teamsters