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

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.

Other information:
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.

Brown University Health is an Equal Opportunity / Affirmative Action 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: The Miriam Hospital USA:RI:Providence

Work Type: Full Time

Shift: Shift 2

Union: Non-Union

Test