Cook - FT Days/Evenings - Bucks
About The Position
Under the direction of a Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook prepares food according to standard recipes and ensures quality in flavor, texture, appearance, temperature, nutritional value, and palatability for patients, patrons, and catering guests. Food preparation may include entrees, soups, sauces, and vegetables. The role also requires accurate HACCP and production records and adherence to safe food-handling and sanitation procedures in accordance with health regulatory standards. The Cook prepares, portions, labels, stores, and serves food according to recipes, production orders, and schedules. The role includes using appropriate cooking methods and temperatures, monitoring food during service, maintaining safe storage and delivery practices, managing leftovers, and completing cleaning assignments. The position interacts with co-workers, visitors, and other staff in keeping with Jefferson’s values.
Requirements
- At least 3 years of previous food-preparation experience.
- Knowledge of providing, preparing, and serving inpatient meals and supplements, and of menu selection services.
Nice To Haves
- 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, with attention to appearance and taste.
- Use cooking methods including braising, sautéing, broiling, boiling, stewing, steaming, baking, and grilling; cook to proper times and temperatures and safely hold food.
- Prepare and portion entrees, soups, sauces, and vegetables according to recipes and production orders; record usage in production records to support accurate preparation and cost control.
- 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 to ensure patient and customer safety.
- Maintain HACCP and production records.
- Check food during service in patient and non-patient areas to help prevent delays.
- Plan cooking and preparation schedules so food is ready at specified times.
- Meet food quality standards for appearance, taste, temperature, and sanitation.
- Store leftovers appropriately and use them in subsequent menus within the appropriate timeframe.
- Complete cleaning assignments to maintain sanitation standards in cooking and serving areas.
- 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 AD&D 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
- Access to medical insurance, including prescription coverage, for all colleagues, including per-diem colleagues, adjunct faculty, and Jeff Temps
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
