Cook

SUMMARY

Under the general supervision of the Food Services Supervisor, responsibilities include the preparation and distribution of food for hospital patients 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.

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.

• Reviews menus and work orders to determine type and quantity of meats, vegetables, soups, salads, and desserts to be prepared.
• Plans cooking schedule to ensure that food is ready at specified times and that the nutritional quality, flavor, and appearance are maintained.
• Estimates food quantities and controls serving portions to minimize waste and leftovers.
• Confers with Food Service Supervisor regarding modified diet preparation and use of leftovers.
• Procures or supervises procurement of food from refrigerator, freezer, or other storage areas.
• Trims and cuts meat and fowl.
• Prepares or supervises washing, trimming, cooking, and seasoning of food items.
• Measures and mixes ingredients according to recipes.
• Observes and tastes food being cooked or prepared; adds ingredients or seasonings to improve flavor, texture, and appearance. Tests food being cooked by tasting, smelling, and following methods to determine that it is properly cooked.
• Adjusts heat controls and timers on stoves, ovens, steam kettles, and grills.
• Prepares cold meats, sandwiches, and other foods including snacks and beverages.
• Inspects meat and other food in storage. Makes recommendations as to menu changes as deemed advisable.

MINIMUM QUALIFICATIONS

Certified as Food Safety Manager by National Registry of Food and Safety Professionals, and a complete understanding of HACCP food safety.

Requires knowledge of cooking techniques and a complete familiarity with cooking operations and procedures.

EXPERIENCE

Equivalent to 2 to 3 years' experience in food service.

SUPERVISORY RESPONSIBILITY

NONE

Pay Range

$18.04-$28.46

Location

Bradley Hospital - 1011 Veterans Memorial Pkwy East Providence, Rhode Island 02915

Work Type

Mornings/ Evenings/ Rotating Weekends and Holidays

Work Shift

Variable

Daily Hours

Per Diem - As required

Driving Required

No

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