Cook - Nutritional Services - Full Time, Days

NYU Langone Hospital—Suffolk is a 306-bed medical center providing care to residents of eastern Long Island. The hospital features the Knapp Cardiac Care Center, a modern ambulatory surgical pavilion with specialized services including women's imaging, a sleep laboratory, and bariatric surgery. It operates a Provisional Level 2 Trauma Center, a Primary Stroke Center designated by the New York State Department of Health, and multiple outpatient sites such as a wound care center, hemodialysis center, and various primary care and specialty offices.

About the role

The Cook in Nutritional Services is responsible for preparing all foods for patient service, the Employee Dining Room, Bistro, and catering functions. This role follows established recipes and menus using professional food production methods, ensuring all food meets HACCP guidelines and quality standards for taste, texture, temperature, and appearance. The Cook also maintains a clean and safe work environment.

Responsibilities

• Collects ingredients, weighs, measures, and prepares food according to standardized recipes.
• Ensures food meets department standards for portion, garnish, taste, and texture.
• Monitors food temperature continuously to meet DOH guidelines and takes corrective actions if needed.
• Prepares food as needed, following batch cooking methods when appropriate.
• Takes temperatures of foods during service to ensure proper temperatures are met.
• Obtains, uses, and stores ingredients efficiently to maintain a clean and organized production area.
• Follows "clean as you go" practices, wiping spills immediately to prevent injuries.
• Ensures no food or ingredients are left out for extended periods.
• Follows daily cleaning schedules and special assignments, including cleaning equipment (slicer, chopper, can opener, steamer, grill, etc.) at the end of the shift.
• Prepares the required amount and variety of food for patient service, ensuring timely production according to Nutritional Diet order requests.
• Communicates with other cooks and supervisors to ensure all meals are produced on time.
• Instructs servers as needed regarding ingredients and portioning.
• Ensures food meets quality standards and corrects non-compliant items.
• Runs the Employee Dining Room and Patient line as needed.

Requirements

• High school diploma or equivalency.
• Able to stand for 80-90% of the workday.
• DOH Food Handlers Certificate (preferred).
• Five years of experience in quantity food production (preferred).
• Ability to follow standardized recipes.

Pay

The salary range for this role is $58,059.56 annually. Actual salaries depend on factors such as experience, specialty, education, and hospital need. This range does not include bonuses, incentive pay, differential pay, or other forms of compensation or benefits.

Schedule

Full-time, Days: 11:00 AM – 7:00 PM, Monday – Friday with alternating weekends.