Second Cook

Job Title: Second Cook Location: Newark Beth Israel Medical Ctr Department Name: Dietary-Management Req #: 0000250863 Status: Hourly Shift: Day Pay Range: $23.40 - $23.40 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. The Second Cook performs a wide variety of routine task 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 requirement thereby ensuring customer/patient satisfaction. Qualifications: Preferred: High School diploma, GED or equivalent Knowledge of basic operation of equipment and cash-handling procedures Four or more years of related work experience Certifications and Licenses Required: ServeSafe certification required (if does not obtain, department will help provide within first 90 days of hire) Scheduling Requirements: Sunday – Saturday (could work any of these shifts) 5:30am – 1:30pm 6:00am – 2:00pm 8:00am – 4:00pm 11:00am – 7:00pm 12:00pm – 8:00pm Essential Functions: May prepare food and serve customers at an a la carte station 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, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment May clean and sanitize workstations 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, independently performs advanced cooking duties in preparing food items to be served to customers