Cook

Cooper University Hospital•Cape May Court House, NJ

22h•$18 - $23•Onsite

About The Position

Prepares, seasons, cooks and on occasion, serves food for patients, employees and visitors, using standardized recipes and methods of preparation. Estimates food needs, apportions food in accordance with yield specifications in standardized recipes for portion size desired, and procures foodstuffs and supplies accordingly either by requisitioning or obtaining directly from freezers, refrigerators and storage areas. Must demonstrate safe operation of mixer, processor, slicer, chopper, broiler, oven. Reviews menus and follows production sheets to determine type and quantities of food to be prepared. Confers with Supervisor regarding modified diet preparation, substitutions and use of leftovers. Conducts and records production temperatures accurately. Schedules food preparation so that food items are prepared in small batches continuously throughout the serving period. Cleans and sanitizes work area and equipment to meet quality standards. Properly stores products not being used and assists in rotating products in refrigerator, walk-in, and freezers to maintain proper sanitation of storage areas.

Requirements

Two to three years training or experience in quantity food preparation.
High School Diploma or GED.
Serve safe certification (or equivalent) for type 3 risk establishment.

Responsibilities

Prepares, seasons, cooks and serves food for patients, employees and visitors.
Estimates food needs and apportions food according to standardized recipes.
Procures foodstuffs and supplies.
Demonstrates safe operation of kitchen equipment.
Reviews menus and follows production sheets.
Confers with Supervisor regarding modified diet preparation, substitutions and use of leftovers.
Conducts and records production temperatures accurately.
Schedules food preparation in small batches continuously.
Cleans and sanitizes work area and equipment.
Properly stores products and rotates stock to maintain sanitation.