Cook - Per Diem

St Luke's University Health Network • Allentown, PA

84d

About The Position

St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care. This position provides patients, visitors, and co-workers with outstanding customer service. Works directly with other Cooks in coordinating the total department menu and catering. Responsible for cooking the main dishes and assists in the preparation of foods, following recipes and standard practices and procedures.

Requirements

• High school graduate or equivalent.
• Two years previous experience in large scale food preparation.
• Training in institutional food preparation.

Responsibilities

• Previews menus and work orders to determine type and quantities of meats, vegetables, soups to be obtained and prepared for patients, cafeteria and special functions.
• Plans and coordinates cooking schedules, through batch cooking, so that food will be at the peak of quality, and at proper temperature at required times.
• Prepares, seasons, and cooks food to result in the highest customer satisfaction.
• Measures and mixes ingredients according to recipes. Ensures that all foods prepared meets existing standards for quality, freshness, taste and appearance.
• Production for following days meals are prepped, labeled and communicated to Chef and or supervisor prior to end of shift.
• Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
• Ensures that required sanitary levels are maintained throughout the food preparation process by record keeping of HAACP log, production sheets, cooling logs and sanitation cleaning schedule and or list.
• Check with Chef or Supervisor that all HACCP logs and production are filled out correctly.
• Works to assume more responsibility, increase knowledge, and become a more productive member of the Nutrition Services staff.

What This Job Offers

• Industry: Hospitals
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees