Cafeteria Service Cook

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. 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. Instill Trust and Value Differences Patient and Community Focus and Collaborate RESPONSIBILITIES: 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.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.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. 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.) 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. Exposed to equipment, which could result/cause cuts and burns. 5a-1:30p various weekdays and every other weekend Work Shift:

No Union:

International Brotherhood Teamsters