SUMMARY:

• Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers.
• Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc.
• Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc.

RESPONSIBILITIES:

• Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers.
• Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation.
• Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes.
• Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques.
• Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy.
• Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering.
• Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters.
• Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections.
• Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times.

BASIC KNOWLEDGE:

• Ability to read, write, understand, and speak English and to perform arithmetic calculations.
• Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies.
• Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change.

EXPERIENCE:

• Up to one month on-the-job training and experience to become familiar with job routine.

WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS:

• Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time.
• Exposure to cuts, burns when preparing food items.
• Hazards are minimized with adherence to established safety procedures.

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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