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

Position 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

Follows Production Protocols:​​​​​

• •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.                                                                     Benefits Information