Room Service Cook II

Summary:

Under the general supervision of the Executive Chef and

Production Manager according to established recipes and procedures prepares

seasons and cooks food for hospital patients and the cafeteria. Responsible for maintaining established standards

of quality food production. Prepares

main menu entrees such as meats sauces gravies and the like. Assists in

cooking menu entrees salads cold plates etc.

Responsibilities:

Reviews menu

entrees in order to ensure that menu items are prepared on a timely basis and

those items which require advanced preparation (meats sauces etc.) are

prepared/cooked and ready at all times and ready for service.

Cooks food in

batches and to order as tickets are presented throughout the day during

service.

Reviews food

production figures in order to determine the quantity of entrees to prepare

using production reports and/or production tablet.

Coordinates food

preparation quantities with supervisor in order to minimize spoilage and waste

while using production reports generated by PRIMA

Follow exact recipes

according to instructions ingredients quantities and preparation standards

which adhere to daily dietary requirements.

Accurately maintain and record

daily production numbers which include production quantities sold counts and

left over�s. (waste)

Follow sanitation

requirements based on food service standards such as wearing gloves during all

prep proper hair covering no eating drinking or chewing gum in the kitchen

work areas.

Maintain safety standards to

safe cooking such as always keeping foods at the proper temperature during

prep cooking storing and serving all hot food hot and cold food cold.

Maintain and Record accurate

temperatures and logs

Follow correct and accurate

labeling and dating procedures of all products prepped and re-wrapped.

Measures weighs

and combines ingredients of quantity preparation of soups meats sauces

gravies and the like in accordance with specific recipes.

Cooks regular and

special diet foods according to recipes; inspects and tastes food for correct

seasoning quality and proper serving temperature.

Operates a variety

of manual and automatic kitchen equipment such as ovens microwaves grills

fryers blenders slicers mixers and the like.

Ensures that all

equipment utensils and work areas are maintained in an orderly and sanitary

condition.

Keeps work area

clean and is responsible for breaking down and cleaning station at end of

shift.

Restocks station

par levels daily while following the First In First Out (FIFO) method ensuring

the next shift is set up for service.

Performs other

duties as assigned.

Other information:

BASIC KNOWLEDGE:

High School

Diploma Associates Degree in Culinary Arts preferred

Certified Food

Safety Managers License (RIDOH)

Work requires that

ability to read write and speak English and perform mathematical calculations.

(Addition subtraction multiplication division)

Ability to

multitask in a fast- paced work environment.

The ability to

operate a variety of kitchen equipment efficiently and safely.

EXPERIENCE:

Minimum of six (6)

years of extensive cooking experience in high volume establishments and/or

large production food preparation (entrees sauces soups etc.) or an Associates

Degree in Culinary Arts with a minimum of one (1) year experience.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:

Works in the

kitchen where there is some discomfort due to temperature and noise.

Physical ability

to work for long periods in a standing position and to lift moderate to heavy

food supplies of at least 25lbs.

Continuous walking

standing and lifting is required.

Exposed to

equipment which could result/cause cuts and burns.

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: Rhode Island Hospital USA:RI:Providence

Work Type: Full Time

Shift: Shift 1

Union: IBT