Cook In Food & Nutrition Day Shift

COOK IN FOOD & NUTRITION FULL-TIME DAY SHIFT 24343

Bergen New Bridge Medical Center

• Prepares all food required by the menu using recipes and other production documents.
• Prepares meals for service at specific time deadlines.
• Ensures that portion sizes are according to food service production guidelines.
• Uses steamers, ovens, grills, broilers and other equipment in a safe and appropriate manner.
• Tests food using thermometers and tasting. Adjusts cooking process as necessary.
• Follows HACCP and infection control guidelines to ensure food is produced in a safe, sanitary manner.
• Participates as a team member in department meetings and the quality process.
• Attends in-service training with 100% attendance, as required.
• Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards.
• Customer Service: respect, flexibility, knowledge, confidence, professionalism, pleasant attitude, patience, and helpfulness. All responses should be timely, professional, caring, and respectful in accordance with Customer Service Performance expectations.
• Understands and adheres to the Medical Center’s Code of Conduct.
• Familiar with the Medical Center’s Mission, Vision, and Values Statements.

• Assists in cleaning food production storage area.
• Properly stores items in storeroom and rotates stock as necessary.
• Ensures that stock inventory is accurate and according to vendor specifications.
• Monitors temperatures of food in freezers and refrigerators. Reports malfunctions to the Food Production Manager.
• Performs other related functions as assigned by supervisor or as required to meet departmental needs.

• Quantity cooking experience required.
• Must pass math skills test (knowledge adequate for calculating quantities of ingredients).
• Speaks, reads, and writes English to the extent required by the position; knowledge of a second language preferred.

High School graduation or equivalent.

Hospital kitchens, cafeteria. Exposed to heat, wetness, odors in kitchen and/or patient areas. Exposed to varying degrees of kitchen elements such as steam, electricity, sharp knives and cutting equipment and to extreme hot and cold temperatures. Considerable reaching, stooping, bending, kneeling, crouching. Frequent prolonged standing/walking. Lifts/moves or pushes/pulls heavy equipment/supplies.

Salary commensurate with experience within posted range. $18.50 per hour + differential of $1.00 for evening, night, weekend shifts.

We provide a comprehensive benefits package, including competitive medical, dental, and vision plans. We prioritize work‑life balance with ample vacation days, personal time, sick leave and nine paid holidays. Additionally, we offer robust tuition reimbursement and continuing education programs to support ongoing professional development.

Entry level

Full‑time

Management and Manufacturing – Hospitals and Health Care