Lead Cook - Abington Jefferson - Various Shifts, Weekend Availability Required

Jefferson Health Plans

4d • Onsite

About The Position

Under direction of Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Lead Cook has the primary responsibility to ensure that all preparation for patient meal and non-patient service is completed according to recipe and production records and in a timely manner. The lead cook is also responsible for ensuring the proper recording of HACCP and production records. The Lead Cook may play a role in menu development and meal planning special events. At all times, correct food handling and sanitary procedures in accordance with health regulatory standards are integral to this position. • Prepare and portions entrees, soups, and sauces and vegetables according to recipes and production orders. Assists with oversight of the production areas while completing required tasks. Records usage on production records in order to ensure that foods are prepared correctly and costs are maintained. (40%) • Ensures all food is prepared using recipes in order to provide consistent, safe, nutritionally appropriate, tasty meals that are cost and budget compliant. (10%) • Maintains proper care and safe storage of food, equipment, and surrounding area. (10%) • Plans pre-preparation for succeeding day(s) advising production manager of needs if necessary in order to ensure that production schedule can be followed. (10%) • Oversees proper handling, storage, cooling and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines. (10%) • Stores leftovers appropriately and utilized same in subsequent day/menu in order to ensure that they are served within timeframe. (5%) • Checks on food during service in the patient and non-patient areas in order to ensure that there are no delays in service. (5%) • Completes cleaning assignments in order to ensure that sanitation standards are maintained in cooking and serving areas. (5%) • Participates in and attends all department in services to maintain department operating standards. • Performs other duties as assigned. Knowledge of providing, preparing and serving inpatient meals, supplements, and menu selection services. Knowledge of storage, preparation and maintenance of food services area for Knowledge of care and maintenance of food and related equipment for delivering meals. Knowledge of planning nutritious and varied meals for patients and staff. Knowledge of proper care and maintenance of food preparation areas. Knowledge of the principles for developing and maintaining a healthy diet.

Requirements

• Knowledge of providing, preparing and serving inpatient meals, supplements, and menu selection services.
• Knowledge of storage, preparation and maintenance of food services area for Knowledge of care and maintenance of food and related equipment for delivering meals.
• Knowledge of planning nutritious and varied meals for patients and staff.
• Knowledge of proper care and maintenance of food preparation areas.
• Knowledge of the principles for developing and maintaining a healthy diet.
• High School graduate or equivalent preferred
• 5+ years previous experience in food preparation.
• ServSafe Certification

Responsibilities

• Prepare and portions entrees, soups, and sauces and vegetables according to recipes and production orders.
• Assists with oversight of the production areas while completing required tasks.
• Records usage on production records in order to ensure that foods are prepared correctly and costs are maintained.
• Ensures all food is prepared using recipes in order to provide consistent, safe, nutritionally appropriate, tasty meals that are cost and budget compliant.
• Maintains proper care and safe storage of food, equipment, and surrounding area.
• Plans pre-preparation for succeeding day(s) advising production manager of needs if necessary in order to ensure that production schedule can be followed.
• Oversees proper handling, storage, cooling and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines.
• Stores leftovers appropriately and utilized same in subsequent day/menu in order to ensure that they are served within timeframe.
• Checks on food during service in the patient and non-patient areas in order to ensure that there are no delays in service.
• Completes cleaning assignments in order to ensure that sanitation standards are maintained in cooking and serving areas.
• Participates in and attends all department in services to maintain department operating standards.
• Performs other duties as assigned.

Benefits

• Jefferson offers a comprehensive package of benefits for full-time and part-time colleagues, including medical (including prescription), supplemental insurance, dental, vision, life and AD&D insurance, short- and long-term disability, flexible spending accounts, retirement plans, tuition assistance, as well as voluntary benefits, which provide colleagues with access to group rates on insurance and discounts.
• Colleagues have access to tuition discounts at Thomas Jefferson University after one year of full time service or two years of part time service.
• All colleagues, including those who work less than part-time (including per diem colleagues, adjunct faculty, and Jeff Temps), have access to medical (including prescription) insurance.

What This Job Offers

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