Cook (Full-Time) - Day Shift

Hackensack Meridian Health•Hackensack, NJ

3d•Onsite

About The Position

The Cook prepares, cooks and serves food for consumption by patients, staff, and visitors. A day in the life of a Cook at Hackensack Meridian Health includes: Prepares and cooks all menu items to order, as assigned, in accordance with HACCP guidelines to meet sanitary regulations, as well as following established recipes, and cooking techniques to achieve the quality standards of the department. Determines food requirements, stocks food, utensils and equipment accordingly, and sets up mizzen place. Checks food temperatures using a thermometer to ensure safe cooking, holding, and serving temperatures. Ensures that all food served meets standards of presentation, taste, quality, temperature, portion control, and safety and sanitation. Maintains timeliness of menu preparation and presentation in accordance with service needs. Cleans work/service area at end of production, and stores remaining food in accordance with HACCP guidelines to maintain safety and sanitation standards, including cover, label, and date. Maintains refrigerators (clean, stocked for meal service, and leftovers utilized to avoid waste). Provides relief coverage in all areas of room service as needed. Adheres to the standards identified in the Medical Center's Organizational Competencies.

Requirements

High School diploma, general equivalency diploma (GED), and/or GED equivalent programs.
1-3 years of hotel and/or restaurant cooking experience.
Observed good cooking techniques.
Team player.
Excellent verbal and written English communication skills.
Food Safety and Sanitation Certification within 1 years of entering position.

Nice To Haves

AAS Culinary Degree.
Health facilities cooking experience or health care nutrition knowledge.

Responsibilities

Prepares and cooks all menu items to order, as assigned, in accordance with HACCP guidelines to meet sanitary regulations, as well as following established recipes, and cooking techniques to achieve the quality standards of the department.
Determines food requirements, stocks food, utensils and equipment accordingly, and sets up mizzen place.
Checks food temperatures using a thermometer to ensure safe cooking, holding, and serving temperatures.
Ensures that all food served meets standards of presentation, taste, quality, temperature, portion control, and safety and sanitation.
Maintains timeliness of menu preparation and presentation in accordance with service needs.
Cleans work/service area at end of production, and stores remaining food in accordance with HACCP guidelines to maintain safety and sanitation standards, including cover, label, and date.
Maintains refrigerators (clean, stocked for meal service, and leftovers utilized to avoid waste).
Provides relief coverage in all areas of room service as needed.
Adheres to the standards identified in the Medical Center's Organizational Competencies.