Cook-FT-Day

Overview:

Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.”

Come join our Amazing team here at Hackensack Meridian Health! We offer EXCELLENT benefits, Scheduling Flexibility, Tuition Reimbursement, Employee Discounts and much more!!!

The Cook prepares, cooks, and serves food for consumption by patients, staff & visitors.

Responsibilities:

• Performs all food preparation & cooking functions, maintaining all quality standards.
• Prepares food accurately following production sheets and using standardized recipes or other instructions as provided.
• Controls & adheres to all established procedures & State requirements regarding safe food handling, storage & service:
• Strict sanitation standards used at all times; hand washing practices, proper use of gloves, continuous sanitizing practices used on food contact surfaces, utensils, equipment, work station.
• Strictly monitor & maintain food temperatures at all times.
• Wrap, Date & label all food items in storage.
• Adheres FIFO.
• Operates cooking equipment following established procedures & safety precautions.
• Monitors & controls quantities of foods prepared. Record leftovers and waste.
• Informs the Production Supervisor/Chef of any problems relating to the production areas; equipment, food items, preparation or cooking procedures.
• Sets up & breaks down the food serving lines efficiently & timely.
• Maintains and record HACCP log.
• Maintain HACCP standard and procedure, safety storage compliant and food safety regulation standard.
• Performs other related duties as assigned.
• Actively participates in cleaning assignments, overall sanitation, & housekeeping duties in the production areas with emphasis on individual work stations.
• Completes all assignments on daily production sheets & willingly assists co-workers as unscheduled production needs arise.
• Actively participates in hospital & departmental programs for Staff Development & quality improvement.
• Performs work mostly alone, but also as part of a team. Establishes & maintains efficient & effective relationships with all co-workers in the department & hospital.
• Readily performs & offers cooperation as other tasks or duties may be assigned.
• Adheres to HMH Organizational competencies and standards of behavior.

Qualifications:

Education, Knowledge, Skills and Abilities Required:

• High School diploma, general equivalency diploma (GED), and/or GED equivalent programs.
• Minimum of 1 or more years of hotel and/or restaurant cooking experience.
• Observed good cooking techniques.
• Team player.
• Excellent verbal and written English communication skills.

Education, Knowledge, Skills and Abilities Preferred:

• Associates degree in Culinary Arts.
• Health facilities cooking experience or health care nutrition knowledge.

Licenses and Certifications Required:

• Food Service Safety and Sanitation Certification such as ServSafe or Prometric upon hire or within one year of hire.