Cook - Food & Nutrition -PER DIEM NIGHTS 630P-3A Mullica Hill

Inspira Health•Harrison Township, NJ

4d•$18 - $25

About The Position

Under the direction of the Chef/Manager or Director, the Cook performs food preparation and cooking tasks in the kitchen for Room Service delivery and retail. The role follows recipes and portion-control standards, prepares food to meet safety and quality requirements, supports patient tray-line and cafeteria operations, maintains department records, follows safety protocols, and helps maintain kitchen sanitation and equipment.

Requirements

High school graduate or equivalent.
Demonstrated competency in utilizing kitchen equipment.
Moderate physical effort, including lifting or carrying up to 25 pounds; frequent, prolonged standing and walking; exposure to burns and cuts, hot and humid conditions, steam, heat, wetness, and odors in kitchen and/or patient areas.

Nice To Haves

Six months of institutional cooking experience preferred.
Certified ServeSafe Food Handler preferred.

Responsibilities

Follow HACCP guidelines and production protocols.
Review menus and production sheets to determine the types and quantities of food needed for daily production.
Pull recipes and gather supplies; plan and coordinate work so food is ready at required times.
Measure and mix ingredients according to recipes and portion-control standards; prepare, season, and cook food according to recipes.
Ensure food meets safety, quality, freshness, taste, and appearance standards.
Assist with menu planning as appropriate.
Cover, label, and date prepared food using the current system.
Work on the patient tray line or in the cafeteria as assigned and support Room Service functions as needed for patient care.
Complete production sheets, taste and temperature logs, cooling logs, and waste logs; maintain recipe files.
Conduct daily production meetings as assigned and assist with receiving food products as appropriate.
Attend or review department safety committee meetings, complete an annual safety-program self-assessment, follow department safety policies, and promptly report unsafe conditions.
Report spoiled or unpalatable food, defective supplies or equipment, and other unusual conditions to the Chef/Manager or Supervisor.
Complete daily cleaning assignments and keep the work area neat and clean.
Meet regulatory agency standards; inspect and maintain cooking equipment and utensils for cleanliness and proper operation.
Assist with care and maintenance of department equipment and supplies; clean and sanitize cooking equipment, utensils, cooking areas, and steam tables.