First Cook

Job Title: First Cook

Location: MMC Southern Campus

Department Name: Dietary-Management

Req #: 0000254637

Status: Hourly

Shift: Day

Pay Range: $18.54 - $21.31 per hour

Pay Transparency:

The above reflects the anticipated hourly wage range for this position if hired to work in New Jersey.

The compensation offered to the candidate selected for the position will depend on several factors, including the candidate's educational background, skills and professional experience.

Job Overview:

The First Cook position prepares and cooks food for hospital patients, employees, and visitors.

Qualifications:

Required:

• High School diploma or equivalent
• Knowledge of cooking methods and procedures

Scheduling Requirements:

• Variable days and hours during the week, with shifts starting as early as 5:30am and ending as late as 7:30pm
• Every other weekend
• Per Diem

Essential Functions:

• Alert Supervisor to problems and needs concerning equipment and food supplies
• Appropriately prepares food as per therapeutic instructions
• Assist in the care, maintenance, cleaning, and sanitizing of work areas, equipment and supplies
• Clearly labels and dates all food items
• Detect and report spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Recommend corrective action. Maintains inventory, receives, inspects and stocks perishable and non-perishable items
• Evaluate food preparation and effect or recommend changes to improve operations
• Follows standardized recipes for modified and regular meals
• Maintains order in dry and refrigerated storage areas; rotating first-in first-out basis
• Observes and monitors food quality and temperature on patient tray line and cafeteria serving area
• Review menu and assemble foods, supplies, and equipment for daily food preparation
• Review patient satisfaction results, when appropriate, and aids in correcting problems
• Utilize leftovers, avoid waste
• Serves on tray assembly line in assigned position
• Prepares food for special functions as needed
• Performs all other duties as assigned

First Cook

As a First Cook, you'll prepare and cook food for patients, employees, and visitors while supporting safe, efficient kitchen operations. You'll work from standardized recipes, including recipes for modified and therapeutic meals, monitor food quality and temperature, maintain inventory and storage areas, and help ensure food is prepared safely and consistently. Your cooking knowledge, food safety practices, organization, and attention to quality will support a positive patient and customer experience.

A Typical Day

• Alert the supervisor to problems and needs involving equipment and food supplies.
• Assist with the care, maintenance, cleaning, and sanitizing of work areas, equipment, and supplies.
• Clearly label and date all food items.
• Identify and report spoiled or unattractive food, defective supplies or equipment, or other unusual conditions and recommend corrective action.
• Maintain inventory and receive, inspect, and stock perishable and non-perishable items.
• Evaluate food preparation and make or recommend changes to improve operations.
• Follow standardized recipes for modified and regular meals.
• Maintain order in dry and refrigerated storage areas and rotate items using first-in, first-out practices.
• Observe and monitor food quality and temperature on the patient tray line and cafeteria serving area.
• Review menus and assemble foods, supplies, and equipment for daily food preparation.
• Review patient satisfaction results when appropriate and assist in correcting identified problems.
• Use leftovers appropriately and avoid waste.
• Serve on the tray assembly line in the assigned position.
• Prepare food for special functions as needed.

This Role Might Be For You

• You have solid knowledge of cooking methods and procedures and enjoy hands-on food preparation.
• You pay close attention to therapeutic instructions, standardized recipes, food quality, and temperature.
• You are organized and understand the importance of inventory, FIFO rotation, labeling, and reducing food waste.
• You take pride in maintaining clean, sanitary work areas and equipment.
• You are comfortable identifying problems and communicating concerns about food, supplies, or equipment.

To Be Considered

To be considered for this First Cook opportunity, a high school diploma or equivalent and knowledge of cooking methods and procedures are required. This is a per diem position with variable days and hours during the week. Shifts may begin as early as 5:30 a.m. and end as late as 7:30 p.m., and every-other-weekend availability is required.