Room Service Cook II

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.

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:

• 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.

Pay Range: 

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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