Cook, Part-time

University Hospital, Newark NJ•Newark, NJ

105d•Onsite

About The Position

The primary purpose of the Cook position is to prepare quality food for Patient and Retail Services, in a timely, cost-effective manner.

Minimum of one (1) year of high-volume food production experience as a cook in the healthcare/hospitality industry required.
Ability to read, write, speak, and understand English.
Ability to read and understand recipes including culinary math.
Knowledge and understanding of various cooking methods (grill, steam, fry, roast, etc.), ingredients, equipment, and procedures
ServSafe Protection Certification is required or must obtain ServSafe Protection Certificate within first 6 to 12 months of employment and maintain throughout employment.

Prepares food according to standardized recipes to produce quality products for end-users within time deadlines.
Maintains proper food handling and storage to comply with Federal, State and Local Health Regulations and all standards as set forth by The Joint Commission.
Completes all Mise en place to ensure an efficient meal production process. Definition of Mise in Place: “Put in Place.” The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period.
Maintains work area in an organized, clean, and sanitary manner.
Properly uses knives, kitchen utensils and equipment in a safe manner.
Performs other related duties as assigned.