Cook - Food & Nutrition -PER DIEM NIGHTS 630P-3A Mullica Hill

Job Description

Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail.

Qualification:

• High School Graduate or Equivalent.
• 6 months of institutional cooking preferred.
• Certified Serve Safe Food Handler preferred.
• Moderate physical effort (lift/carry up to 25 lbs.): frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment.

Position Responsibilities

• Strictly follows HACCP guidelines.
• Reviews menu & production sheets to determine types & quantities of meats, vegetables, soups, starches, salads, & desserts needed to prepare to meet the day's production.
• Pulls appropriate recipes.
• Gathers work supplies.
• Plans & coordinates schedule so that food will be ready at required times.
• Measures & mixes ingredients according to recipes following portion control standards.
• Prepares, seasons, and cooks food using strict recipe adherence.
• Ensures that all food prepared & served meet existing standards for safety, quality, freshness, taste, & appearance.
• Assists with menu planning as appropriate.
• Assures that all food is covered, labeled, & dated utilizing current system.
• Works on patient tray line or in the cafeteria as assigned.
• Supports all functions of Room Service as necessary for patient care.

Maintains Department Records:

• Completes production sheets.
• Completes taste & temperature logs for cafeteria & tray line.
• Completes cooling logs.
• Completes waste logs.
• Conducts daily production meetings as assigned.
• Maintains recipe files.
• Assists with receiving food products as appropriate.

Maintains Strict Adherence to All Safety Protocols:

• Attends or reviews all department safety committee meetings.
• Completes self-assessment of safety program annually.
• Follows department safety policies at all times.
• Alerts Chef/Manager or Supervisor of any unsafe conditions which exist immediately.

Alerts Chef/Manager or Supervisor to Problems or Concerns Involving Equipment & Food Supplies:

• Detects & reports spoiled or unpalatable food, defective supplies or equipment, or other unusual conditions.

Assures that Dietary Department Sanitation Standards are Maintained:

• Completes daily cleaning assignments.
• Assures that work area is kept neat & clean at all times.
• Assures that all regulatory agency standards are met.
• Assures that all cooking equipment & utensils are inspected & maintained for cleanliness & proper operation.
• Assists with care & maintenance of department equipment & supplies.
• Cleans & sanitizes cooking equipment, utensils, cooking area & steam tables.