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 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 role also requires accurate HACCP and production records and proper food handling and sanitation in accordance with health regulatory standards. The Cook prepares and portions food for patients, staff, and visitors; uses a range of cooking methods; follows recipes and production orders; and plans preparation so food is ready on schedule. The position includes safe storage, cooling, labeling, delivery, and service of food, checking service areas for delays, maintaining sanitation, and attending department in-services. The position is listed as regular and full-time, with a day shift designation.
Requirements
- At least 3 years of previous food preparation experience.
- Knowledge of providing, preparing, and serving inpatient meals, supplements, and menu selection services.
- 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 high-quality food for patients, staff, and visitors, including select foods that meet visual and taste standards.
- 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 usage on production records to support accurate preparation and cost control.
- Assemble ingredients; prepare recipes; and portion, label, and date food for storage or transport.
- Handle, store, cool, and deliver food and supplies according to HACCP guidelines to protect patient and customer safety.
- Maintain HACCP and production records.
- Check food during service in patient and non-patient areas to prevent service delays.
- Plan cooking and preparation schedules so foods are ready at specified times.
- Follow food quality standards for appearance, taste, temperature, and sanitation.
- Store leftovers appropriately and use them in a subsequent day’s menu within the required timeframe.
- Complete cleaning assignments to maintain sanitation in cooking and serving areas.
- Attend department in-services to maintain 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 insurance
- 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
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
