Cook (FT, Days and Evenings) - Cherry Hill
About The Position
Under direction of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook prepares food according to standard recipes and ensures food meets standards for flavor, texture, appearance, temperature, nutritional value, and palatability for patients, patrons, and catering guests. Food categories include entrees, soups, sauces, and vegetables. The Cook maintains HACCP and production records and follows proper food-handling and sanitary procedures in accordance with health regulatory standards. The role prepares and portions food for patients, staff, and visitors; uses a range of cooking methods; maintains safe food temperatures; and ensures food and supplies are handled, stored, cooled, and delivered according to HACCP guidelines. The Cook also plans preparation schedules, monitors service, maintains food quality and sanitation, completes cleaning assignments, and attends department in-services. The position is based at Kennedy University Hospitals in Cherry Hill, New Jersey, and is listed for day and evening shifts.
Requirements
- At least 3 years of previous food-preparation experience.
- Excellent interpersonal and communication skills.
- High school graduation or equivalent preferred, but not required.
Nice To Haves
- High school diploma or equivalent.
Responsibilities
- Interact with co-workers, visitors, and other staff consistent with Jefferson’s values.
- Prepare select foods for patients, staff, and visitors to a high standard of quality, appearance, and taste.
- Braise, sauté, broil, boil, stew, steam, bake, and grill foods to proper cooking times and temperatures, and hold food safely.
- Prepare and portion entrees, soups, sauces, and vegetables according to recipes and production orders.
- Record food usage on production records to ensure foods are prepared correctly and costs are maintained.
- Assemble ingredients and prepare recipes; portion, label, and date food for storage or transport.
- Maintain proper handling, storage, cooling, and delivery of food and supplies using HACCP guidelines.
- Maintain proper HACCP and production records.
- Check food during service in patient and non-patient areas to prevent service delays.
- Plan cooking and preparation schedules so food is ready at specified times.
- Adhere to food quality standards for appearance, taste, temperature, and sanitation.
- Store leftovers appropriately and use them in subsequent menus within the required timeframe.
- Complete cleaning assignments to maintain sanitation standards in cooking and serving areas.
- Participate in and attend department in-services to maintain department operating standards.
- Perform other duties as assigned.
Benefits
- Medical insurance, including prescription coverage
- Supplemental insurance
- Dental insurance
- Vision insurance
- Life and accidental death and dismemberment insurance
- Short- and long-term disability coverage
- Flexible spending accounts
- Retirement plans
- Tuition assistance
- Voluntary benefits, including access to group insurance rates and discounts
- Tuition discounts at Thomas Jefferson University after one year of full-time service or two years of part-time service
- Medical insurance, including prescription coverage, is available to all colleagues, including those working less than part-time.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
