SUMMARY

Performs a variety of duties to set-up, distribute, and recover patient meal trays efficiently and accurately. Assembles, distributes, and/or serves meals for the cafeteria and special functions. Maintains areas of the kitchen, cafeteria, and unit kitchens in clean and orderly condition. Performs duties of Cafeteria Cashier and performs other related duties as required. Performs specific ware-washing duties as assigned.

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.

RESPONSIBILITIES

• Demonstrates understanding of Hospital’s and Brown University Health’s Mission, Vision, and Values.
• Demonstrates understanding of job description, performance expectations, and competency assessment plan.
• Demonstrates a commitment toward meeting and exceeding the needs of our customers and consistently adheres to our Customer Service Standards.
• Complies with department and hospital policies and procedures.
• Reviews department policies and procedures
• Reviews hospital policies and procedures
• Completes mandatory education
  • Hospital-wide
  • Department-specific
  • Job-specific
• Participates in departmental and/or interdepartmental quality improvement activities.
• Demonstrates a working knowledge of food service sanitation, infection control principles, and uses accepted techniques in handling, serving, and storing of food.
• Operates dish machine and pot & pan machine safely:
  • Records correct temperature readings during use.
  • Ensures detergent dispensers are full.
  • Reports malfunctioning equipment immediately.
• Processes dishes, utensils, pots & pans:
  • Scrapes excess soil from dishes
  • Soaks all silverware, utensils, and pots.
  • Loads and operates dish machine and pot & pan machine.
  • Unloads machines and stores clean ware in appropriate place.
  • Cleans interior of dish machine and pot & pan machine, work counters, stainless steel surfaces, and conveyor belt area after each meal and according to standard procedures