SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

M 12:00 PM-8:30PM; T 2:15PM-10:45PM; W 12:00 PM-8:30PM;F 12:00 PM-8:30PM; S 2:15PM-11:45PM; SU 2:15PM-11:45PM; M 12:00 PM-8:30PM; W 12:00 PM-8:30PM; TH 2:15PM-11:45PM; F12:00 PM-8:30PM

Work Shift:

Variable

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

M-F 8AM-4:30PM INCLUDES Holidays

Work Shift:

Day

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Responsible for providing his/her patients with care at the current level of quality and efficiency generally recognized by appropriate practice standards and guidelines applicable to facilities such as the Hospital in the physician’s area of specialty. Responsible for preparing and completing in a timely fashion all medical and other required patient records. 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: MINIMUM QUALIFICATIONS: Graduate of an approved medical (allopathic or osteopathic), dental or podiatric school. MD/DO with a valid unlimited license to practice medicine in the State of Rhode Island. Board certified or Board eligible as required. Federal Narcotics DEA license required as applicable. Demonstrated clinical competence and physical and mental status sufficient to demonstrate that he/she is able to provide quality care to patients. Clinical privileges in the physician’s specialty required for hospital owned and operated practice.

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:

Brown Health Medical Group - 167 Point Street Providence, Rhode Island 02903

Work Type:

8-4:30 m-f

Work Shift:

Day

Daily Hours: 

8 hours

Driving Required:

No

SUMMARY:

• Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers.
• Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc.
• Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc.

RESPONSIBILITIES:

• Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers.
• Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation.
• Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes.
• Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques.
• Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy.
• Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering.
• Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters.
• Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections.
• Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times.

BASIC KNOWLEDGE:

• Ability to read, write, understand, and speak English and to perform arithmetic calculations.
• Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies.
• Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change.

EXPERIENCE:

• Up to one month on-the-job training and experience to become familiar with job routine.

WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS:

• Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time.
• Exposure to cuts, burns when preparing food items.
• Hazards are minimized with adherence to established safety procedures.

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

Variable M-FR 6-2:30PM Weekends & Holidays

Work Shift:

Day

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

Variable Rotate Weekends and Holidays

Work Shift:

Variable

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

Variable with rotating weekends and holidays

Work Shift:

Variable

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

Variable, includes every other weekends and rotating Holiday

Work Shift:

Variable

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

Variable; Weekends and Holidays

Work Shift:

Variable

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

Variable, includes every other weekends and rotating Holiday

Work Shift:

Variable

Driving Required:

No

Union:

International Brotherhood Teamsters

SUMMARY: Under direct supervision, and according to established policies and procedures, receives, sets up, prepares and serves a variety of food products to Cafeteria customers. Assures adequate supply of food and non-food items are available to meet anticipated needs; ensures freshness of items by checking date codes, temperature of holding areas, etc. Maintains cleanliness and sanitation standards for assigned work areas. Provides general support and assistance to all areas in the Cafeteria, including but not limited to cashiering, cash control, serving, handling food products, dish washing, simple cooking, catering, etc. 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: Sets up cafeteria menu boards daily to identify availability and cost for cafeteria customers. Programs and operates computerized cash register for that days menus and prices. Receives cash and makes change according to food items purchased by visitors and employees. Closes out cash register following an established sequence and places register tapes in cash banks for reconciliation. Receives pre-made and prepared food items from main kitchen in order to set up and maintain food displays and stations, including stocking salads, deli bars, and dairy/donut cases with appropriate products ensuring freshness of items and visual appeal. Turns on appliances such as pizza oven, warmers and coffee urns. Ensures necessary utensils, plates, condiments and related items are available. Prepares cold sandwiches, desserts, salads and vegetables according to established policies, procedures and recipes. Serves food to Hospital employees and visitors according to established portion control procedures using food handling sanitation techniques. Assists in executing the catering program by setting up area, preparing relish trays, deli platters and sandwiches, serving patients, personnel and visitors and handling equipment returns such as chafin dishes, carts, coffee urns, trays and utensils plus handling all charges according to change policy. Rotates to and performs the functions of the following in accordance with established task sheets: cash handling and control, deli, salads, pizza, dish room, supplies, grill and catering. Cleans and maintains equipment, work and serving area ensuring an orderly and sanitary fashion by washing, wiping down and straightening equipment, utensils and counters. Removes unused food from area ensuring product to be saved is stored in accordance with strict guidelines. Assists in setting up for next day menu selections. Checks serving dishes for cracks, etc., checks supplies and general condition of assigned area and makes appropriate recommendations to supervisors prior to meal times. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE: Ability to read, write, understand, and speak English and to perform arithmetic calculations. Interpersonal skills to effectively interact with customer and represent the Food Service Department when serving food or collecting monies. Grammatical and mathematical abilities to read and interpret recipes, prepare products according to standards, prepare menu boards and count money in order to make change. EXPERIENCE: Up to one month on-the-job training and experience to become familiar with job routine. WORKING ENVIRONMENT AND PHYSICAL REQUIREMENTS: Physical ability to lift, carry and place moderately heavy supplies, along with ability to stand for long periods of time. Exposure to cuts, burns when preparing food items. Hazards are minimized with adherence to established safety procedures. SUPERVISORY RESPONSIBILITY: None

Pay Range: 

$19.75-$20.15

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:

Rhode Island Hospital - 593 Eddy Street Providence, Rhode Island 02903

Work Type:

M 8:30am-4:30pm; T8:30am-4:30pm; W 8:30am-4:30pm; Th8:30am-4:30pm; S 8:30am-4:30pm; S8:30am-4:30pm

Work Shift:

Day

Driving Required:

No

Union:

International Brotherhood Teamsters