Cook

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

Responsibilities:
PRINCIPAL DUTIES AND 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 is 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 supervisors 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 recommendation as to menu changes as deemed advisable.

Other information:

BASIC KNOWLEDGE:

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

SUPERVISORY RESPONSIBILITY:

NONE

Brown University Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race color religion sex national origin age ethnicity sexual orientation ancestry genetics gender identity or expression disability protected veteran or marital status. Brown University Health is a VEVRAA Federal Contractor.

Location: Bradley Hospital USA:RI:East Providence

Work Type: Per Diem

Shift: Shift 4

Union: Non-Union