Cook (FT, Days and Evenings) - Washington Twp
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 superior quality for patients, patrons, and catering guests. Food must meet standards for flavor, texture, appearance, temperature, nutritional value, and palatability. The role includes preparing entrees, soups, sauces, and vegetables; maintaining HACCP and production records; and following food-handling and sanitation procedures in accordance with health regulatory standards. The Cook prepares and portions food for patients, staff, and visitors; uses a range of cooking methods; plans preparation schedules; monitors food during service; and maintains appropriate storage, cooling, delivery, and sanitation practices. The position also involves recording food usage, handling leftovers appropriately, completing cleaning assignments, and attending departmental in-services. The role is based at Kennedy University Hospitals in Turnersville, New Jersey, and is listed as full-time with a day work shift.
Requirements
- At least 3 years of previous food-preparation experience.
- Excellent interpersonal and communication skills.
- High school graduation or equivalent is preferred but not required.
Responsibilities
- Interact with co-workers, visitors, and other staff consistent with Jefferson’s values.
- Prepare high-quality food for patients, staff, and visitors.
- Braise, sauté, broil, boil, stew, steam, bake, and grill food to appropriate 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 support accurate preparation and cost control.
- Assemble ingredients; prepare recipes; and portion, label, and date items for storage or transport.
- Maintain proper handling, storage, cooling, and delivery of food and supplies using HACCP guidelines.
- Maintain HACCP and production records.
- Check food during service in patient and non-patient areas to prevent delays.
- Plan cooking and preparation schedules so food is ready at specified times.
- Follow 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 in cooking and serving areas.
- Participate in and attend departmental in-services.
- Perform other duties as assigned.
Benefits
- Medical and prescription insurance
- Supplemental insurance
- Dental insurance
- Vision insurance
- Life and AD&D insurance
- Short- and long-term disability
- 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 and prescription insurance access for all colleagues, including those working less than part-time
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
