First Cook

First Cook

Job Title: First Cook

Location: Newark Beth Israel Medical Ctr

Department Name: Dietary-Management

Req #: 0000272355

Status: Hourly

Shift: Day

Pay Range: $24.22 - $24.22 per hour

Pay Transparency:

The above reflects the anticipated hourly wage range for this position if hired to work in New Jersey.

The compensation offered to the candidate selected for the position will depend on several factors, including the candidate's educational background, skills and professional experience.

Job Overview:

The First Cook performs a wide variety of routine tasks in the kitchen relating to patient/customer food service. Assignment includes production service, delivery, cleaning, storage and accountability according to standard practice and procedures that comply with regulatory requirements, thereby ensuring customer/patient satisfaction.

Qualifications:

Required:

• 4 or more years of related work experience

Preferred:

• High School diploma, GED or equivalent
• Knowledge of basic operation of equipment and cash-handling procedures

Certifications and Licenses Required:

ServeSafe certification required (if it is not obtained, the department will help provide it within the first 90 days of hire)

Scheduling Requirements:

• Potential Shift Times between Sunday-Saturday
  • 5:30am-1:30pm
  • 6:00am-2:00pm
  • 7:00am-3:00pm
  • 8:00am-4:00pm
  • 11:00am-7:00pm
  • 12:00pm-8:00pm

Essential Functions:

May prepare food and serve customers

Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

Provides the highest quality of service to customers at all times

Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.

May clean and sanitize work stations and equipment and must follow all regulatory rules and procedures.

Complies with HACCP policies and procedures

Participates in regular safety meetings, safety training and hazard assessments

Produces small to large batch goods using advanced and full range of classical and

Contemporary cooking, plating and garnishing techniques

Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.

May assist with the supervision of kitchen personnel

Selects recipes per menu cycle, prepares bakery items, may receive inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.

Serves as a lead cook guiding and assisting in the training of less experienced cooks.

Under minimal supervision, he independently performs advanced cooking duties in preparing food items to be served to customers.

Advanced knife skills required

May have oversight over the production staff and assign tasks

May use production software to enter pre- and post-production data software.

May take inventory, and/or enter inventory into production

May perform other duties and responsibilities as assigned