Cook; Jefferson Einstein Main

Job Details

Under the direction of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook is responsible for preparing food according to standard recipes and ensuring superior quality food that meets standards for flavor, texture, appearance, temperature, nutritional value, and palatability for patients, patrons, and catering guests. Food categories include entrees, soups, sauces, and vegetables.

• Competently prepare select foods for patients, staff & visitors that are of the highest quality, visually and taste. (40%)
• Professionally braise, sauté, broil, boil, stew, steam, bake, and grill to proper cooking time and temperature; safely hold food at all times. (20%)
• Prepare and portion entrees, soups, sauces, and vegetables according to recipes and production orders; record usage on production records to ensure foods are prepared correctly and costs are maintained. (40%)
• Assemble ingredients and prepare recipe; portion, label, and date for storage or transport. (10%)
• Maintain proper handling, storage, cooling, and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines. (10%)
• Check on food during service in patient and non‑patient areas to ensure no delays in service. (5%)
• Plan cooking and prep schedule so foods will be ready at specified times. (5%)
• Adhere to food quality standards of appearance, taste, temperature, and sanitation. (5%)
• Store leftovers appropriately and utilize them in the subsequent day/menu to ensure they are served within the timeframe. (5%)
• Complete cleaning assignments to maintain sanitation standards in cooking and serving areas. (5%)
• Participate in and attend all department in‑services to maintain department operating standards.
• Perform other duties as assigned.

• Food and Nutrition Services – Knowledge of providing, preparing, and serving inpatient meals, supplements, and menu selection services (code: 006205).
• Food Preparation – Knowledge of storage, preparation, and maintenance of food services area for a hospital facility (code: THFD
  0020).
• Food Distribution – Knowledge of care and maintenance of food and related equipment for delivering meals (code: THFD
  0030).
• Kitchen Management – Knowledge of proper care and maintenance of food preparation areas (code: THFD
  0050).
• Dietary Guidelines – Knowledge of the principles for developing and maintaining a healthy diet (code: THFD
  0060).

Work Shift:

Workday Day (United States of America). Employee Type:
Regular. Primary

Location:

5501 Old York Road, Philadelphia, Pennsylvania, United States of America.

Jefferson offers a comprehensive package of benefits for full‑time and part‑time colleagues, including medical (including prescription), supplemental insurance, dental, vision, life and AD&D insurance, short‑ and long‑term disability, flexible spending accounts, retirement plans, tuition assistance, and voluntary benefits. Colleagues have access to tuition discounts at Thomas Jefferson University after one year of full‑time service or two years of part‑time service. All colleagues, including those who work less than part‑time, have access to medical insurance.

Jefferson is committed to providing equal educational and employment opportunities for all persons without regard to age, race, color, religion, creed, sexual orientation, gender, gender identity, marital status, pregnancy, national origin, ancestry, citizenship, military status, veteran status, handicap, disability, or any other protected group or status.