Cook (FT, Days and Evenings) - Cherry Hill

Cook

Under direction of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook is responsible for preparing food according to standard recipes and ensuring superior quality food which meets standards for flavor, texture, appearance, temperature, nutritional value and palatability for patients, patrons and catering guests. Categories of foods include but are not limited to entrees, soups, sauces and vegetables. The cook is responsible to ensure the proper recording of HACCP and production records. At all times, correct food handling and sanitary procedures in accordance with health regulatory standards are integral to this position.

Interacts with co-workers, visitors, and other staff consistent with the values of Jefferson.

• Competently prepare select foods for patients, staff & visitors that are of the highest quality, visually and taste. (40%)
• Professionally braise, saut, broil, boil, stew, steam, bake and grill to proper cooking time and temperature; safely hold food at all times. (20%)
• Prepare and portions entrees, soups, and sauces and vegetables according to recipes and production orders. Records usage on production records in order to ensure that foods are prepared correctly and costs are maintained. (40%)
• Assembles ingredients and prepares recipe; portion, label and date for storage or transport. (10%)
• Maintains proper handling, storage, cooling and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines. (10%)
• Maintains proper HACCP and production records
• Maintains proper handling, storage, cooling and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines. (10%)
• Checks on food during service in the patient and non-patient areas in order to ensure that there are no delays in service. (5%)
• Plans cooking and prepping schedule so that foods will be ready at specified times. (5%)
• Adheres to food quality standards of appearance, taste, temperature and sanitation. (5%)
• Stores leftovers appropriately and utilized same in subsequent day/menu in order to ensure that they are served within timeframe. (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.

Minimum Education and Experience Requirements:

Education: High School graduate or equivalent preferred, but not required AND Experience: 3+ years previous experience in food preparation required. Excellent interpersonal and communication skills.

Salary Range

$17.78 to $25.33 Hourly

The actual hiring rate will be determined based on candidate experience, skills and qualifications. This position is not eligible for an annual incentive.

Positions posted as annual salaries reflect an estimated amount for a 1.0 Full-Time Equivalent (FTE) (i.e. 40 hour equivalent)), positions for less than 1.0 FTE will be prorated.)

Work Shift

Workday Night (United States of America)

Worker Sub Type

Regular

Employee Entity

Kennedy University Hospitals, Inc

Primary Location Address

2201 Chapel Ave West & Cooper Landing Rd, Cherry Hill, New Jersey, United States of America

Jefferson is committed to providing equal educational and employment opportunities for all persons without regard to age, race, color, religion, creed, sexual orientation, gender, gender identity, marital status, pregnancy, national origin, ancestry, citizenship, military status, veteran status, handicap or disability or any other protected group or status.