Cook

Montefiore Nyack Hospital•Village of Nyack, NY

22d•$26 - $27•Onsite

About The Position

The Cook works in Montefiore Nyack Hospital’s Food & Nutrition Services department in Nyack, New York. The role prepares hot food according to standardized recipes and nutritional needs, ensures food is attractively presented with correct portions, and supports food preparation and service across the department. The Cook interacts with patients, nursing staff, visitors, retail customers, hospital personnel, and coworkers, providing prompt and courteous service. The schedule is a day shift with hours that vary, Monday through Friday, with alternating weekends and holidays on a rotating schedule; the position is scheduled for 40 hours per pay period. The Cook follows food safety, sanitation, and HACCP procedures; monitors food temperatures and quality; maintains inventory properly; and keeps equipment and work areas clean, organized, and sanitary. The role requires standing for extended periods and working around heat, cold, cleaning chemicals, automatic equipment, and cutting tools. The Cook may also assist with dish room duties, patient tray assembly, other food production areas, and catered events as needed.

Requirements

High school diploma or GED.
Prior food service experience.
Ability to work independently and complete assignments in a timely manner.
Ability to follow standardized written recipes.
Knowledge or training in the use of food-production equipment.
Ability to read, write, and speak English.
Ability to multitask and manage multiple priorities while maintaining a positive, customer-focused, hospitable approach.
Ability to stand for extended periods, up to six hours; perform cleaning duties involving stooping, bending, and arm movement; lift up to 50 pounds; and push and pull using proper techniques.
Ability to work around extreme heat and cold, cleaning chemicals, automatic equipment, cutting tools, and hot equipment.

Nice To Haves

One year of experience in quantity food production.
Serve Safe certification or equivalent.

Responsibilities

Follow standardized recipes to prepare food that meets nutritional needs, with appropriate presentation, garnish, and portion sizes.
Participate in daily temperature and taste panels to assess quality and suggest improvements.
Use assigned equipment according to safety and sanitation standards, clean it after use, and promptly report equipment problems to a manager.
Maintain an organized, clean, and sanitary workstation and related equipment throughout the shift.
Follow sanitation codes, departmental policies, and HACCP food-handling practices; keep food within safe temperature zones.
Handle inventory correctly, including storage, rotation, covering, labeling, and dating, and use items cost-consciously.
Provide courteous, customer-focused service to patients, visitors, staff, and coworkers.
Provide backup assistance in the dish room and patient tray assembly, and assist with other food production areas and catered events as needed.
Review menus and assemble food supplies and equipment for daily hot-food production.
Retrieve food and supplies from refrigerators, freezers, and other storage areas.
Record accurate amounts of food prepared and unused portions after each meal.
Open the kitchen and complete the opening checklist.
Record refrigerator temperatures and follow proper food-handling procedures.
Monitor hot-tray-line food for appropriate temperature and quality.
Perform other tasks as needed or directed to support kitchen and food-distribution workflow.
Demonstrate the hospital’s standards for teamwork, accountability, communication, professional appearance, responsiveness, and service excellence.
Complete projects and assignments within expected time frames and use equipment and supplies prudently.