Cook 2

Description

Penn Medicine is dedicated to our tripartite mission of providing the highest level of care to patients, conducting innovative research, and educating future leaders in the field of medicine. Working for this leading academic medical center means collaboration with top clinical, technical and business professionals across all disciplines.

Today at Penn Medicine, someone will make a breakthrough. Someone will heal a heart, deliver hopeful news, and give comfort and reassurance. Our employees shape our future each day. Are you living your life's work?

Summary:

• To perform all activities related to hot food preparation of meals for patients, cafeteria patrons and catered functions, constantly striving to improve the quality of products prepared and served.

Responsibilities:

• 1. Prepares meals: a. Prepares all food items on the patient and cafeteria menus according to the approved recipes and production sheets in a timely manner. b. Batch cooking is used to preserve freshness of products. Each diet modification is prepared according to patient menu and production guidelines using standardized recipes. c. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. d. Assists Chef Manager with Menu development and production requirements. e. Works with Cook in the execution of menu items for the cafeteria. f. Assists with food production for catered functions as necessary. g. Develops daily food requisition sheets for dry and frozen items, ensuring that all frozen items are requisitioned three days in advance to ensure proper thawing. h. Able to read a patient menu. i. Must be able to differentiate between different diet prescriptions. j. Ensures that each food item is at the correct serving temperature, portion size, garnished attractively, and is ready at the appropriate serving time. k. Complies with safe food handling standards according to HACCP standards. l. Accurately records number of portions prepared, number of portions "over", number of portions "short", and number of portions of items substituted for "short" items on patient tray line and cafeteria production sheets. m. Replenishes items as needed on the patient tray line and in the cafeteria to minimize delays. n. Communicates any changes in ingredient preparation and/or roasting of meats with the Cook Supervisor. o. Labels and dates all food items in the refrigerators and freezers. p. Utilizes the following pieces of equipment to prepare meals: tilting fry pans, steamers, steam kettles, ovens, warmers, mixers, slicer, buffalo chopper, food processor, fryers, grill and knives. q. Responsible for calling in staff if there are shortages and supervisor is not present. r. Follows workflow starting and ending their scheduled shift on time. Supervision Received: Chef Manager provides general supervision with instructions given for routine work and detailed instructions given for new lines of work or special assignments. s. Ensures that At Your Request food service is completed within the established timelines. 2. Uses, cleans and sanitizes equipment: a. Responsible for sweeping work area at end of shift, cleaning any spills and emptying refuse as necessary. b. Performs, as directed, routine and non-routine duties to maintain the kitchen facility in a spotless condition according to department procedures and workflows. c. Completes and signs off on the cleaning check lists that are posted. d. Adheres to the highest standards of sanitation and safety, maintaining all food preparation areas and walk-in refrigerators in a clean and organized manner. e. Uses and cleans the following pieces of equipment to prepare food items: slicer, buffalo chopper, food processor, mixers, knives, steamers, ovens and warmers. f. Sweeps and mops the walk-ins according to schedule. g. Cleans the production office as scheduled. h. Ensures that correct safety measures are in place at all times. 3. Performs food preparation duties and proper food handling techniques and following HACCP: a. Performs food preparation based on daily pars. b. Cooks food to order maintaining proper temperature requirements. c. Follows HCAPP guidelines for food prep and recordkeeping. d. Uses proper food handling techniques to ensure safe food products. This includes the proper storing and utilization of leftovers. Follows HACCP standards for food handling. Labels and dates food that is stored. Correctly documents safe food handling techniques by completing HACCP logs in a timely manner. 4. Safety Training and Compliance: a. Completes all required safety training: annual and as required b. Demonstrates compliance with safety program in daily operations thru use of cut glove, Spill clean-up, body mechanics, etc. c. Participates in Department Safety Committee activities. 5. Maintains a SERVICE attitude: a. Ensures customer satisfaction through phone conversations, nursing contact and fellow Associate interactions. b. Functions in any capacity as an Associate in case of extraordinary circumstances. c. Performs other job description as determined by management for example-cafeteria worker if qualified to perform the tasks within the description. d. Demonstrates customer service by answering telephone within 3 rings, answers with the appropriate greeting, identifies oneself to the caller. e, Attends mandatory meetings and regularly scheduled in-services. f. Completes the RAHE in-services annually. g. Is courteous and tactful to fellow Associates and to all customers. h. Maintains confidentiality at all times. i. Provides customers with high quality selections, demonstrating good customer service skills. j. Works collaboratively with others in the accomplishment of departmental and hospital goals and shares information appropriately and in a timely manner

Credentials:

Education or Equivalent Experience:

• H.S. Diploma/GED (Required)

• or equivalent work experience.1-3 years related work experienceFood Service or other hospitality related experience

We believe that the best care for our patients starts with the best care for our employees. Our employee benefits programs help our employees get healthy and stay healthy. We offer a comprehensive compensation and benefits program that includes one of the finest prepaid tuition assistance programs in the region. Penn Medicine employees are actively engaged and committed to our mission. Together we will continue to make medical advances that help people live longer, healthier lives.

Live Your Life's Work

We are an Equal Opportunity employer. Candidates are considered for employment without regard to race, ethnicity, color, sex, sexual orientation, gender identity, religion, national origin, ancestry, age, disability, marital status, familial status, genetic information, domestic or sexual violence victim status, citizenship status, military status, status as a protected veteran or any other status protected by applicable law.

REQNUMBER: 336251