SAH Cook

Overview SUMMARY: Responsible for the preparation and storage of hot and cold food items for the cafeteria, patient meal service, special functions and outside programs. Maintains a high standard for sanitation in the production area. On a daily basis, prepares assigned recipes in proper quantities meeting established standards to ensure the highest in customer satisfaction 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 Knows and practices the principles of quantity food cooking. Assures that foods are properly cooked to specified temperature. Takes corrective action to assure proper food temperatures (below 40 or above 140) as noted in the temperature records. Reports to supervisor food products of questionable quality (raw or cooked) to ensure quality food production at all times. Attends and participates, in a prepared manner, in scheduled meetingsn-service. Continues to evaluate and strives to improve the taste, smell, appearance and texture of food to ensure high quality. Prepares all breakfast, lunch, dinner and special items for the patients and cafeteria following established standards. Reports promptly any potentially unsafe conditions. Alerts other employees of possible unsafe work practices. Maintains a clean-as-you-go attitude and sanitary work area to provide proper conditions for food production. Maintains clean and sanitary equipment/utensils using prescribed cleaning methods. Uses proper hand washing techniques at all times. Suggests items for café menu rotation. Prepares special requests accurately and on time. Produces recipes to the quantities determined to avoid waste or run-outs. Produces recipes and modifications for diets to ensure wholesomeness as noted by the taste panel. Follows standardized recipe cards to assure consistency of product from day-to-day. Determines which recipes to use first to maximize use of equipment. Completes daily pre-preparation and pull worksheet as assigned. Prepares foods for special functions, patients and customers in a delicious and attractive manner. Adheres to sanitation guidelines to prevent food borne illness and possible spread of infections. Assured that all food is properly chilled, covered, labeled, dated and stored. Demonstrates the competent usage of proper body mechanics, as trained, in all functions which require the movement of any object, by not incurring any lost time as a result of injury. Maintains cook's walk-in in an orderly and sanitary condition by ensuring proper storage, labeling and thawing of all food products. Maintains walk-in freezer in an orderly and sanitary condition by ensuring proper storage, labeling and freezing of all food products. Records refrigeration temperatures in a daily temperature log. Prepares food for special functions, patients and customers in a delicious and attractive manner. Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible, and courteous environment. Commits to recognize and respect cultural diversity for all customers (internal and external). Communicates effectively with internal and external customers with respect of differences in cultures, values, beliefs and ages, utilizing interpreters when needed. Qualifications Must be able to read, write, speak, and understand English One to two years high-volume production cooking preferred. Education High School diploma or GED preferred. Elementary level required. #J-18808-Ljbffr Brown University Health