First Cook

NYU Langone Health • New York, NY

1d • Onsite

About The Position

We have an exciting opportunity to join our team as a First Cook. In this role, the successful candidate is responsible for performing work of moderate difficulty in preparation of various menu items which involves a variety of cooking operations as instructed by immediate supervisor or designee. Oversees and leads all other cooks.

Requirements

• High School Diploma or the equivalent.
• Must be able to understand and communicate effectively in English.
• Thorough knowledge of portion control, forecasting procedures and recipe adherence with an emphasis on the timely production of items.
• Must be knowledgeable about all kitchen equipment.
• A minimum of four years of responsible cooking experience in high volume health care facility or commercial food service institution.
• Qualified candidates must be able to effectively communicate with all levels of the organization.

Nice To Haves

• Culinary degree preferred.

Responsibilities

• Plans work assignments accordantly and utilizes time effectively. Completes assignments within allotted time frames. Adjusts well to changes in work schedule, work flow and priorities.
• Attends meetings and in-services for food production employees. Assures management of attendance at meeting and in-services by signing attendance sheet. Is aware and understands material and instructions given.
• Prepares and cooks a wide variety of food including meats, poultry, and seafood. Sets up assigned work are by collecting and assembling food and supplies needed to complete duties. Sets up and prepares equipment for use in food production. Follows proper cooking procedures in accordance with the standardized recipe cards and the supervisors instructions to produce a uniformed product. Implements procedures necessary to satisfy all patient dietary restriction. Garnishes the food properly. Assists in the timely set-up of food delivery to user areas according to production sheets and the supervisors instructions.
• Utilizes all types of kitchen equipment to prepare food. Uses the appropriate following equipment: broilers, ovens, deep-fat fryers, slicers, choppers, steamers, steam kettles, tilt fry kettles, mixers, robo coup, pumping station, and miscellaneous small equipment such as knives, paddles, whips, etc. Uses the appropriate equipment for the proper preparation and service of food.
• Oversees preparation of all foods. Oversees and insures the timely set-up of food delivery to all users according to the production sheets and the supervisors instructions. Reviews the food prepared by the 2nd cook, 3rd cook and cooks helper and adherence to daily menu and set established guidelines. Brings discrepancies to the attention of the supervisor.
• Maintains open communication and good relationships with others. Listens carefully to others in order to respond appropriately, answer questions, or obtain needed information. Works well with all levels of staff. Works at establishing a good rapport and professional working relationship with all departmental personal; maintains appropriate interdepartmental communications.
• Follows established departmental sanitation standards. Follows HACCP code compliance, and all food safety standards. Applies correct sanitary procedures.
• Provides assistance and contributes new ideas to the department. Volunteers assistance to others. Seeks additional assignments when work is completed. Demonstrates an ability to learn and adapt to changes in hospital functions, management style or routines.

Benefits

• financial security benefits
• a generous time-off program
• employee resources groups for peer support
• holistic employee wellness program (physical, mental, nutritional, sleep, social, financial, and preventive care)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED