Cook 2

About the role

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.

Responsibilities

• Prepares meals:
  • Prepares all food items on the patient and cafeteria menus according to the approved recipes and production sheets in a timely manner.
  • Uses batch cooking to preserve freshness of products; prepares each diet modification according to patient menu and production guidelines using standardized recipes.
  • Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
  • Assists Chef Manager with menu development and production requirements.
  • Works with Cook in the execution of menu items for the cafeteria.
  • Assists with food production for catered functions as necessary.
  • Develops daily food requisition sheets for dry and frozen items; ensures that all frozen items are requisitioned three days in advance to ensure proper thawing.
  • Able to read a patient menu and differentiate between different diet prescriptions.
  • Ensures that each food item is at the correct serving temperature, portion size, garnished attractively, and is ready at the appropriate serving time.
  • Complies with safe food handling standards according to HACCP standards.
  • 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.
  • Replenishes items as needed on the patient tray line and in the cafeteria to minimize delays.
  • Communicates any changes in ingredient preparation and/or roasting of meats with the Cook Supervisor.
  • Labels and dates all food items in the refrigerators and freezers.
  • 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.
  • Responsible for calling in staff if there are shortages and supervisor is not present.
  • Follows workflow starting and ending their scheduled shift on time.
  • Ensures that At Your Request food service is completed within the established timelines.
• Uses, cleans and sanitizes equipment:
  • Responsible for sweeping work area at end of shift, cleaning any spills and emptying refuse as necessary.
  • Performs routine and non-routine duties to maintain the kitchen facility in a spotless condition according to department procedures and workflows.
  • Completes and signs off on the cleaning check lists that are posted.
  • Adheres to the highest standards of sanitation and safety, maintaining all food preparation areas and walk-in refrigerators in a clean and organized manner.
  • Uses and cleans the following pieces of equipment to prepare food items: slicer, buffalo chopper, food processor, mixers, knives, steamers, ovens and warmers.
  • Sweeps and mops the walk-ins according to schedule.
  • Cleans the production office as scheduled.
  • Ensures that correct safety measures are in place at all times.
• Performs food preparation duties and proper food handling techniques following HACCP:
  • Performs food preparation based on daily pars.
  • Cooks food to order maintaining proper temperature requirements.
  • Follows HACCP guidelines for food prep and recordkeeping.
  • Uses proper food handling techniques to ensure safe food products, including proper storing and utilization of leftovers; labels and dates food that is stored.
  • Correctly documents safe food handling techniques by completing HACCP logs in a timely manner.
• Safety Training and Compliance:
  • Completes all required safety training: annual and as required.
  • Demonstrates compliance with safety program in daily operations through use of cut glove, spill clean-up, body mechanics, etc.
  • Participates in Department Safety Committee activities.
• Maintains a SERVICE attitude:
  • Ensures customer satisfaction through phone conversations, nursing contact and fellow Associate interactions.
  • Functions in any capacity as an Associate in case of extraordinary circumstances.
  • Performs other job duties as determined by management, for example cafeteria worker if qualified to perform the tasks within the description.
  • Demonstrates customer service by answering telephone within 3 rings, answers with the appropriate greeting, identifies oneself to the caller.
  • Attends mandatory meetings and regularly scheduled in-services.
  • Completes the RAHE in-services annually.
  • Is courteous and tactful to fellow Associates and to all customers.
  • Maintains confidentiality at all times.
  • Provides customers with high quality selections, demonstrating good customer service skills.
  • 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: High School Diploma/GED (Required) or equivalent work experience.
• 1–3 years related work experience in Food Service or other hospitality-related experience.