Cook (Part Time/Rotating Shifts)

Children's Hospital of Philadelphia•Philadelphia, PA

2d•$25 - $28

About The Position

The Cook prepares consistent, high-quality, nutritious and appetizing food and menu items for patients, customers, guests, and staff of Children’s Hospital of Philadelphia. Food and related products must be handled and prepared according to safe food-handling techniques, the City of Philadelphia Health Code for Food Service, and departmental policies and procedures, while maintaining safety and sanitation standards and supporting customer satisfaction. This is a part-time position with rotating shifts. The cook prepares and delivers food to service areas in accordance with recipes, production records, temperature requirements, portion standards, and service schedules. The role also includes maintaining clean, safe, and organized work and service areas; completing production and temperature documentation; responding to food-safety or production issues; and completing required training and certification.

Requirements

High school diploma or GED.
At least three years of culinary arts experience in a high-volume food-service setting.
Ability to follow food-preparation, food-safety, sanitation, documentation, and customer-service standards.
ServSafe training and certification as assigned and required.

Nice To Haves

ServSafe Certification (SSC) from the National Restaurant Association (NRA).

Responsibilities

Follow CHOP Rules of Conduct and hospital and departmental policies and procedures, including uniform, appearance, identification, confidentiality, and customer-service standards.
Arrive at the assigned position in full uniform and ready to work; check in with the supervisor at the beginning and end of the shift.
Prepare high-quality, nutritious, and appetizing food according to recipes, production sheets, food-preparation standards, and assigned timelines.
Complete production records and submit initialed recipes and production sheets to the Chef or Manager on Duty; report recipe, ingredient, or production issues.
Seal, label, date, store, and rotate products using FIFO practices; follow required cooking, holding, storage, and reheating standards.
Deliver completed food to assigned service areas on time and at the required temperature and appearance; provide advance notice of delays or production issues.
Record pre-service, cooked-food, cooling, and refrigeration/freezer temperatures on approved logs, and document corrective action when temperatures are out of range.
Report potentially hazardous food or unsafe facility conditions promptly and assist with corrective action.
Record leftovers, run-outs, trim waste, and discarded food using prescribed forms and systems; report food shortages in a timely manner.
Maintain clean, neat, and organized service areas; display menu items according to standards, follow portion-control standards, and remain available to customers during service.
Follow safety, environmental, infection-control, cleaning, and sanitation procedures, including preventing contamination, sanitizing knives after each use, and using prescribed personal protective equipment.
Inspect work areas and equipment for safety and sanitation; follow clean-as-you-go, personal hygiene, hand-washing, and proper lifting and equipment-handling practices.
Break down cardboard and dispose of bottles and cans according to departmental and hospital waste-management procedures.
Attend required meetings and training, complete mandatory training on time, and support orientation and on-the-job training of new employees.
Complete assigned ServSafe training, achieve a passing grade, and maintain certification as required.
Perform other duties within the scope of Cook responsibilities as requested.