SUMMARY:

Under the direction of the production manager/Chef prepare all foods according to standard recipes and production schedules.
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:

Preparation of all food items including soups, hot entrees, baked items, cold foods, garde manger work and all support work. Prepare all foods according to standardized recipes and production schedules.
Report to work in proper uniform.
Follow all accepted HAACP procedures and maintain a clean, sanitary work station.
As assigned, will work in other areas of the department.
Produce and deliver all foods to services areas in a timely manner.
Check all foods daily to assure wholesomeness.
Assist in maintaining inventory control by notifying chef of low or missing stocked items.
Assist in maintaining cleanliness of all refrigerators and freezers.
Maintain a pleasant manner with all customers, internal and external.

MINIMUM QUALIFICATIONS:

BASIC KNOWLEDGE:
Must be able to perform simple mathematical recipe conversions.

EXPERIENCE:
Must have five years experience in an institutional food service environment or comparable experience in related food service.

SUPERVISORY RESPONSIBILITY:
Supervision of dietary aides or volunteers assigned to help on a project.

Pay Range:

EEO Statement:

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

Location:

Work Type:

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Daily Hours: 

Driving Required: