Cook

Lifespan Corporation Providence , RI 02940

Posted 2 months ago

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.

Lifespan 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. Lifespan is a VEVRAA Federal Contractor.

Location: The Miriam Hospital USA:RI:Providence

Work Type: Full Time

Shift: Shift 2

Union: Non-Union

icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon
lc_ad

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
Cook

Brown University

Posted 10 months ago

VIEW JOBS 2/27/2020 12:00:00 AM 2020-05-27T00:00 Job Description: POSITION QUALIFICATIONS: * Ability to read, write and communicate effectively in English; * Basic math skills which render candidate capable of converting recipes and making volume-weight conversions; * Ability to understand symbols of weight and measure; * One- year experience as a Cook's Helper or experience that demonstrates mastery of the tasks of cook as described below; * Two years post-secondary culinary school attendance preferred; * Possess a willingness to promote a diverse and inclusive campus community PHYSICAL REQUIREMENTS: * Ability to perform production tasks with speed, safety, efficiency, and accuracy within defined time frames while coordinating the efforts of others; * While performing the duties of this job, the employee is routinely required to stand for extended periods; walk; sit, bend; stoop, kneel, crouch, or crawl use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment; reach with hands and arms; climb stairs; smell, talk or hear. * Must occasionally lift or move products and supplies, up to 50 pounds. * Push and/or pull carts weighing up to 75 pounds. * Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. * Must consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines * Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument. * Frequently moves about campus to various locations for catering events. * Ability to tolerate extremes of heat and cold; * Ability to operate all kitchen equipment correctly and safely. TASK DESCRIPTION: As a member of the production team and under general supervision, is responsible with others for the production and service of the menu of the day and/or catering meals using established procedures and standardized recipes while observing the highest standards of sanitation, safety and quality assurance. Typical duties may include but are not limited to: * Knows the principles of and correctly performs basic culinary skills such as: vegetable and fruit preparation and cookery; salad and salad dressing preparation; egg cookery and grill work; sandwich and filling preparation and assembly; stock and soup cookery; basic sauce preparation; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing; and, preparation of simple desserts such as pudding, whipped cream, and bakeoff items. * Understands basic organizational structure and reporting relationships; understands interrelationship between operating units, and adheres to established methods of requisitioning and transferring goods within and between units. * Understands format of and follows standardized recipes and procedures, while observing standard holding and serving times and temperatures. * Coordinates the efforts of others in accomplishing simple tasks, and assists subordinates in successfully accomplishing tasks. * Always observes the highest standards of safety in performing tasks, especially those involving wet floors; cutting, slicing and chopping equipment; stoves, ovens, steamers, and grills; and cleaning chemicals. * Has complete understanding of the principles of, and consistently practices, safe food handling procedures to reduce/prevent any incidence of foodborne illness. * Operates assigned kitchen equipment correctly and safely; correctly disassembles, cleans and sanitizes all kitchen equipment; and maintains an uncluttered and sanitary work area. * Performs basic equipment maintenance such as oiling, sharpening, etc; reports any malfunction or needed repair to supervisor; always leaves equipment in proper operating condition. * Observes all policies, procedures and regulations of the kitchen, department and University. * Improves skills by learning and demonstrating the tasks and responsibilities of Second Cook. * Promotes teamwork by cooperating with and helping peers; is sensitive to the needs, perspectives, and beliefs of others. * Maintains a neat, well-groomed appearance. * Performs other tasks as requested. This position works 40 hours per week, 41 weeks per year with 11 weeks off continuously during the summer. All offers of employment are contingent upon an education and background check satisfactory to Brown University Recruiting Start Date: 2020-02-19-08:00 Job Posting Title: Cook Department: Dining Services Grade: Dining Services Union Rates Worker Type: Employee Worker Sub-Type: Regular Time Type: Full time Scheduled Weekly Hours: 40 Submission Guidelines: Please note that in order to be considered an applicant for any staff position at Brown University you must submit an application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please include a cover letter and resume with each position application. Still Have Questions? If you have any questions you may contact employment@brown.edu. EEO Statement: Brown University is an E-Verify Employer. Brown University is committed to fostering a diverse and inclusive academic global community; as an EEO/AA employer, Brown considers applicants for employment without regard to, and does not discriminate on the basis of, gender, sex, sexual orientation, gender identity, national origin, age, race, protected veteran status, disability, or any other legally protected status. Brown University Providence RI

Cook

Lifespan Corporation