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

Inspira Health · 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

Staff

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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.

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