2nd Cook

Food Service Worker

City/State: New Rochelle, New York

Grant Funded: No

Department: MNR Food And Nutrition Services

Bargaining Unit: 1199

Work Shift: Day

Work Days: ROTATING SCHEDULE

Scheduled Hours: 7 AM-3:30 PM

Scheduled Daily Hours: 7.5 HOURS

Hourly Rate: $25.84

For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors.

To learn more about the "Montefiore Difference" who we are at Montefiore and all that we have to offer our associates, please click here.

Job Summary Prepares all hot and cold foods for patients, Cafeteria, Faculty Dining Room and catered events, using standardized recipes while maintaining sanitary standards.

Essential Functions

• Prepares main entrees, soups, sauces, vegetables, salads, starches and desserts by using applied knowledge of basic cooking techniques for all food items at various cooking stations. Food produced is palatable, cooked to a proper temperature, visually appealing and produced on schedule.
• Proper quantities are produced that are necessary for patient and cafeteria and catering requirements by converting and adjusting recipes for increased/decreased production levels. No shortages or overages.
• Maintains required standards set forth by the New York State Department of Health by maintaining sanitary and safety standards in the preparation and storage of all foods, and maintains a clean work area. Visual inspections by First Cook and no violations from New York State Department of Health.
• Offer cafeteria customers a variety to increase satisfaction by preparing short order food items for customers in the cafeteria.
• Maintains cleanliness of non-patient areas, (i.e. unit based supply rooms and rolling stock). Checks expiration dates on supplies core or unit based. 100% compliance to quality control checks.
• Provides and maintains a safe environment through preventative and interventional measures. Adherence to medical center's infection control, safety, and Disaster policies and procedures. Tags and removes broken equipment immediately. Communicates information regarding broken equipment to charge person of unit.
• Utilizes effective interpersonal skills to communicate and collaborate effectively with the Care Team. Communicates observations of patient status to professional. Assists other staff members on team within scope of practice. Interacts with co-workers in a manner that promotes team building.
• Is responsible and accountable for own actions. Adheres to medical center's Human Resource policies and procedures.
• Actively participates, practices and promotes continuous quality improvement. Contributes to problem identification and problem solving in work environment, participating in task force and groups as necessary. Supports the mission, vision, critical success factors and goals of Montefiore Medical Center and the standards of care.
• Other duties as assigned. Reports on and off duty to designated team leaders.

Qualifications

• High School Required
• 1-3 years 2 years in an Institutional or commercial cooking facility. Required
• English proficiency (must be able to speak, read, and write effectively)
• Ability to do basic computation.
• Certificate and/or courses in food preparation and cooking from a culinary arts or restaurant school. Required

Montefiore New Rochelle Hospital is an equal employment opportunity employer. Montefiore New Rochelle Hospital will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law.