Dietary Assistant

SUMMARY:
Under the general supervision of the Food Services Supervisor, performs a variety of duties involved in the preparation of food for children and staff.
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:
PRINCIPAL DUTIES AND RESPONSIBILITIES:
Consistently applies the corporate values of respect, honesty and fairness and the constant pursuit of excellence in improving the health status of the people of the region through the provision of customer-friendly, geographically accessible and high-value services within the environment of a comprehensive integrated academic health system.
Assembles prepared foods, makes sandwiches, and other foods. Makes coffee as required.
Prepares between meal nourishment, picnic lunches and bag lunches for night workers and school patient: delivers coffee and luncheons for meetings and special functions.
Sets up serving line, portion food servings; works along or as part of a team on a moving assembly line in the main kitchen, services staff and/or children from counter.
Receives written and/or oral instructions concerning type and quantity of foods to be prepared including size of portion; obtains necessary ingredients from storeroom and refrigerator, prepares following standing procedures.
Washes and cleans fruits and vegetables; shreds; dices or slices using kitchen hand utensils.
Arranges salad ingredients in an attractive and appetizing manner, places prepared salads in refrigerator until mealtime; garnish salads.
Prepares serving of dessert and appetizer by preparing food cups, cutting pieces into individual portions and placing desserts on individual dishes.
Cleans all small areas such as drawers and cupboards, clean refrigerator, disposes of food in poor condition, picks up and disposes of trash and garbage.
Reports any problems, difficult or unusual circumstances immediately to supervision and observes all hospital policies, rules, and regulations including good housekeeping, safety and security, quality improvement, infection control, risk management and safety.
Performs other related duties as directed by supervisor.
MINIMUM QUALIFICATIONS:
BASIC KNOWLEDGE:
Ability to read, write, and understand English.
Requires the ability to follow written and oral instructions in English.
EXPERIENCE:
Two to three months ' job related experience.
PHYSICAL REQUIREMENTS:
Capability to lift and carry up to 25 lbs., push carts weighing up to 50 lbs., work in areas with refrigeration as needed, stable walking, kneeling, stair climbing, and functioning safely while standing on low ladders. Good vision, and alertness, to allow safely operating cutting food and processing cooking equipment, working with hot and cold food items.
SUPERVISORY RESPONSIBILITY:
NONE

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EEO Statement:

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

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Driving Required: