COOK

Cook – Westchester Medical Center Health Network

Work in the hot production area. Responsible for the preparation of hot food produced for patients, cafeteria, Sisters, and special events. Maintain a clean and sanitary workstation.

• Quantity of Food
  :
  Prepare appropriate quantities of food in accordance with daily food tallies. Consult Nutrition staff and Resource Center staff to verify quantities as needed or census variations. Adjust quantities prepared to meet census requirements. Complete all assigned temperature logs and production sheets.
• Food Preparation
  :
  Prepare all hot foods in accordance with departmental standard recipes. Assure that all foods meet standards of taste and appearance and are served at the proper temperatures. Record temperatures before tray line, check food for temperature during tray line, and maintain foods at proper established temperatures to prevent bacterial contamination.
• Food Storage
  :
  Store all foods by properly wrapping, labeling, and dating. Check daily for the need to utilize leftovers to minimize waste. Clean out coolers once weekly, utilizing leftovers properly. Observe DOH and departmental procedures for cooling of hot foods prior to storage. Complete food cooling tests twice per month.
• Sanitary Conditions
  :
  Maintain a sanitary condition of the cook's work area, cooler, baker's racks, and all other cooking equipment. Follow established cleaning schedules and demonstrate ability to follow established DOH and departmental procedures for cleaning and sanitizing equipment. Consistently perform heavy cleaning, clean hangers and shelves weekly.
• Other
  :
  Demonstrate the ability to use all cooking/preparation equipment properly and safely. Report any equipment failures or hazards to supervisor immediately. Follow departmental safety standards and perform other related duties as assigned. Serve as a brand ambassador by upholding the WMCHealth Mission, Vision, and CARE values.

• Experience:
  
  Two years cooking experience preferred in an institutional food service setting.
• Education:
  
  High School Diploma or GED.
• Licenses /
  
  Certifications:
  
  Serve Safe preferred.
• Additional:
  The individual may reasonably anticipate coming into contact with human blood and other potentially infectious materials. Requires universal precautions, PPE, infection control policies. Ability to communicate clearly verbally and in writing. Ability to lead others through daily work activities.

• Entry level

• Part‑time

• Management and Manufacturing
• Hospitals and Health Care