Room Service Cook II

About the role

Under the general supervision of the Manager and Production Coordinator, you will prepare, season, and cook food for hospital patients and the cafeteria according to established recipes and procedures. You will maintain established standards of quality food production, prepare main menu entrees, and assist in cooking salads, cold plates, and other menu items.

Brown University Health employees are expected to role model the organization's values of Compassion, Accountability, Respect, and Excellence. All employees must demonstrate the core Success Factors: Instill Trust and Value Differences, Patient and Community Focus, and Collaborate.

Responsibilities

• Review menu entrees to ensure timely preparation and coordinate advanced preparation (e.g., meats, sauces) to meet assigned menu deadlines.
• Review food production figures to determine quantities of main entrees, minimizing spoilage and waste through coordination with supervisors.
• Measure, weigh, and combine ingredients for quantity preparation of soups, meats, sauces, gravies, and similar items following specific recipes.
• Cook regular and special diet foods according to recipes; inspect and taste food for correct seasoning, quality, and proper serving temperature.
• Operate a variety of manual and automatic kitchen equipment, such as ovens, microwaves, grills, fryers, blenders, slicers, and mixers.
• Estimate food requirements and control serving portions to manage costs and reduce waste and leftovers.
• Maintain equipment, utensils, and work areas in an orderly and sanitary condition.
• Ensure all foodstuffs are properly covered, stored, and dated.
• Perform other duties as assigned.

Requirements

• Associate’s Degree in Culinary Arts preferred; other education and experience may be considered at the discretion of the Hiring Manager.
• Minimum of one (1) year of experience; three (3) years of extensive production experience in quantity food preparation (entrees, sauces, soups, etc.) preferred.
• Ability to read, write, and speak English and perform mathematical calculations.
• Ability to plan food preparation to ensure menu items are properly prepared.
• Physical ability to work long periods in a standing position and lift moderate to heavy food supplies.
• Ability to operate a variety of kitchen equipment efficiently and safely.
• Ability to read and follow recipes.
• Demonstrated aptitude and willingness to learn role-related skills.
• Manager Certified in Food Safety License preferred.

Work Environment

• Works in a kitchen with some discomfort due to temperature and noise.
• Continuous walking, standing, and lifting required; exposure to equipment that may cause cuts and burns.

Pay

$22.18–$23.18 per hour.

Schedule

5 shifts per week, either 5:00 AM–1:30 PM or 11:00 AM–7:30 PM, with alternating weekends and holidays.