Job Description
SUMMARY Responsible for the preparation and storage of hot and cold food items for the cafeteria, patient meal service, special functions and outside programs. Maintains a high standard for sanitation in the production area. On a daily basis, prepares assigned recipes in proper quantities meeting established standards to ensure the highest in customer satisfaction 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. In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include: Instill Trust and Value Differences Patient and Community Focus and Collaborate RESPONSIBILITIES KEY RESPONSIBILITIES List item Knows and practices the principles of quantity food cooking. Assures that foods are properly cooked to specified temperature. Takes corrective action to assure proper food temperatures (below 40 or above 140) as noted in the temperature records. Reports to supervisor food products of questionable quality (raw or cooked) to ensure quality food production at all times. Attends and participates, in a prepared manner, in scheduled meetingsn-service. Continues to evaluate and strives to improve the taste, smell, appearance and texture of food to ensure high quality. Prepares all breakfast, lunch, dinner and special items for the patients and cafeteria following established standards. Reports promptly any potentially unsafe conditions. Alerts other employees of possible unsafe work practices. Maintains a clean-as-you-go attitude and sanitary work area to provide proper conditions for food production. Maintains clean and sanitary equipment/utensils using prescribed cleaning me