First Cook- Per Diem

About the role

Prepares and rethermalizes main entrée items for patient and employee feeding. Prepares food items according to standard recipes and portions food products according to guidelines. Consults with management on menu changes.

Responsibilities

• Reads and follows menus, recipes, and other production information to complete preparation and cooking of menu items for tray line and café.
• Maintains proper food handling and storage of food items in accordance with local and state standards and sanitation/health regulations.
• Prepares required food items specified on food production sheets, using standardized recipes.
• Adds seasoning to food during mixing and cooking according to recipes and taste.
• Sautées, braises, bakes, broils, steams, grills, fries, and roasts meat, fish, chicken, vegetables, and other foods.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, steam kettles, and tilt skillets.
• Checks internal temperature of food before serving to ensure proper temperature.
• Observes and tastes food being cooked to ensure it's properly cooked and flavored.
• Places prepared food on the tray line.
• Removes foods left over from tray line and café, weighs waste on scale, and inputs proper information.
• Communicates any substitutions needed with department management.
• Discards outdated food in cooking area and refrigerator.
• Maintains established policies, procedures, standards, and practices in food preparation to achieve highest level of quality, organization, cleanliness, and sanitation of work areas and equipment.
• Practices proper food handling at all times to avoid foodborne illness, including proper defrosting and holding of food.
• Keeps work area and equipment clean and sanitary at all times.
• Ensures proper storage and rotation of inventories in refrigerator and freezers.
• Ensures all food is wrapped, labeled, and dated.
• Garnishes food accordingly for the Café and supplies garnish to diet aides to garnish patients' food during service.
• Performs related duties as required.

Requirements

• High School Diploma or equivalent, required.
• Culinary Certification, required.
• New York Department of Health Food safety and sanitation OR ServSafe certification, required.
• Minimum of five (5) years experience as cook in a large volume food service operation, required.
• Ability to lift and carry 50 pounds of material.
• Ability to stand, bend, lift, and/or reach for extended periods of time.
• Ability to read, write, and communicate effectively in English, required.

Pay

The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget, and internal equity).