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COOK FULL TIME DAYS MONDAY TO FRIDAY AND EVERY OTHER WEEKEND 5:00 AM TO 1:30 PM 21179
New Bridge Medical Center • Paramus, NJ 07652 • Posted 24 days ago
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In-person • Full-time • Entry Level
Job Highlights
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The Cook at New Bridge Medical Center is responsible for preparing all food required by the menu using recipes and other production documents. This role involves ensuring portion sizes are according to guidelines, using various kitchen equipment safely, and adhering to HACCP and infection control guidelines to ensure food safety. The Cook also participates in department meetings and in-service training, and adheres to the Medical Center's Code of Conduct and values.
Responsibilities
- Prepares all food required by the menu using recipes and other production documents.
- Prepares meals for service at specific time deadlines.
- Ensures that portion sizes are according to food service production guidelines.
- Uses steamers, ovens, grills, broilers and other equipment in a safe and appropriate manner.
- Tests food using thermometers and tasting. Adjusts cooking process as necessary.
- Follows HACCP and infection control guidelines to ensure food is produced in a safe, sanitary manner.
- Participates as a team member in department meetings and the quality process.
- Attends in-service training with 100% attendance, as required.
- Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards.
- Assists in cleaning food production storage area.
- Properly stores items in storeroom and rotates stock as necessary.
- Ensures that stock inventory is accurate and according to vendor specifications.
- Monitors temperatures of food in freezers and refrigerators. Reports malfunctions to the Food Production Manager.
- Performs other related functions as assigned by supervisor or as required to meet departmental needs.
Qualifications
Required
- High School graduation or equivalent.
- Quantity cooking experience.
- Must pass math skills test (knowledge adequate for calculating quantities of ingredients).
- Speaks, reads, and writes English to the extent required by the position; knowledge of a second language preferred.
Full Job Description
Description
Job Duties
Prepares all food required by the menu using recipes and other production documents.
Prepares meals for service at specific time deadlines.
Ensures that portion sizes are according to food service production guidelines.
Uses steamers, ovens, grills, broilers and other equipment in a safe and appropriate manner.
Tests food using thermometers and tasting. Adjusts cooking process as necessary.
Follows HACCP and infection control guidelines to ensure food is produced in a safe, sanitary manner.
Participates as a team member in department meetings and the quality process.
Attends in-service training with 100% attendance, as required.
Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards.
Customer Service: respect, flexibility, knowledge, confidence, professionalism, pleasant attitude, patience and helpfulness. All responses should be timely, professional, caring, and respectful in accordance with Customer Service Performance expectations.
Understands and adheres to the Medical Center=s Code of Conduct.
Familiar with the Medical Center=s Mission, Vision, and Values Statements.OTHER JOB DUTIESAssists in cleaning food production storage area.Properly stores items in storeroom and rotates stock as necessary.Ensures that stock inventory is accurate and according to vendor specifications.Monitors temperatures of food in freezers and refrigerators. Reports malfunctions to the Food Production Manager.Performs other related functions as assigned by supervisor or as required to meet departmental needs.EducationHigh School graduation or equivalent.
ExperienceQuantity cooking experience required.
SkillsMust pass math skills test (knowledge adequate for calculating quantities of ingredients).Speaks, reads, and writes English to the extent required by the position; knowledge of a second language preferred.JOB SETTING/PHYSICAL DEMANDSHospital kitchens, cafeteria.Exposed to heat, wetness, odors in kitchen and/or patient areas.Exposed to varying degrees of kitchen elements such as steam, electricity, sharp knives and cutting equipment and to extreme hot and cold temperatures.Considerable reaching, stooping, bending, kneeling, crouching.Frequent prolonged standing/walking.Lifts/moves or pushes/pulls heavy equipment/supplies.
Qualifications
Education
Required
+ High School or better in Diploma/GED
Job Duties
Prepares all food required by the menu using recipes and other production documents.
Prepares meals for service at specific time deadlines.
Ensures that portion sizes are according to food service production guidelines.
Uses steamers, ovens, grills, broilers and other equipment in a safe and appropriate manner.
Tests food using thermometers and tasting. Adjusts cooking process as necessary.
Follows HACCP and infection control guidelines to ensure food is produced in a safe, sanitary manner.
Participates as a team member in department meetings and the quality process.
Attends in-service training with 100% attendance, as required.
Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards.
Customer Service: respect, flexibility, knowledge, confidence, professionalism, pleasant attitude, patience and helpfulness. All responses should be timely, professional, caring, and respectful in accordance with Customer Service Performance expectations.
Understands and adheres to the Medical Center=s Code of Conduct.
Familiar with the Medical Center=s Mission, Vision, and Values Statements.OTHER JOB DUTIESAssists in cleaning food production storage area.Properly stores items in storeroom and rotates stock as necessary.Ensures that stock inventory is accurate and according to vendor specifications.Monitors temperatures of food in freezers and refrigerators. Reports malfunctions to the Food Production Manager.Performs other related functions as assigned by supervisor or as required to meet departmental needs.EducationHigh School graduation or equivalent.
ExperienceQuantity cooking experience required.
SkillsMust pass math skills test (knowledge adequate for calculating quantities of ingredients).Speaks, reads, and writes English to the extent required by the position; knowledge of a second language preferred.JOB SETTING/PHYSICAL DEMANDSHospital kitchens, cafeteria.Exposed to heat, wetness, odors in kitchen and/or patient areas.Exposed to varying degrees of kitchen elements such as steam, electricity, sharp knives and cutting equipment and to extreme hot and cold temperatures.Considerable reaching, stooping, bending, kneeling, crouching.Frequent prolonged standing/walking.Lifts/moves or pushes/pulls heavy equipment/supplies.
Qualifications
Education
Required
+ High School or better in Diploma/GED
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