Cook - Food & Nutrition - Vineland

Under the direction of the Chef/Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail. 

Education & Experience:

• High School Graduate or Equivalent.
• 6 months of institutional cooking preferred.

Certification/Licensure:

• Certified Serve Safe Food Handler preferred.

 Physical Requirements:

• Moderate physical effort (lift/carry up to 25 lbs).
• Frequent, prolonged standing/walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and/or patient areas.
• Exposed to varying degrees of kitchen elements.

Knowledge & Skills:

• Demonstrates Competency in Utilizing Kitchen Equipment.

Position Responsibilities

Follows Production Protocols:​​​​​

•      Strictly follows HACCP guidelines.

•      Reviews menu & production sheets to determine types & quantities of meats, vegetables, soups, starches, salads, & desserts needed to prepare to meet the day’s production.

•      Pulls appropriate recipes.

•      Gathers work supplies.

•      Plans & coordinates schedule so that food will be ready at required times.

•      Measures & mixes ingredients according to recipes following portion control standards.

•      Prepares, seasons, and cooks food using strict recipe adherence.

•      Ensures that all food prepared & served meet existing standards for safety, quality, freshness, taste, & appearance.

•      Assists with menu planning as appropriate.

•      Assures that all food is covered, labeled, & dated utilizing current system.

•      Works on patient tray line or in the cafeteria as assigned.

•      Supports all functions of Room Service as necessary for patient care.                                                               

Maintains Department Records:

•      Completes production sheets.

•      Completes taste & temperature logs for cafeteria & tray line.

•      Completes cooling logs.

•      Completes waste logs.

•      Conducts daily production meetings as assigned.

•      Maintains recipe files.

•      Assists with receiving food products as appropriate.

Maintains Strict Adherence to All Safety Protocols:

•      Attends or reviews all department safety committee meetings.

•      Completes self-assessment of safety program annually.

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