Assistant Cook

Job Title: Assistant Cook

Location: Newark Beth Israel Medical Ctr

Department Name: Dietary-Management

Req #: 0000223150

Status: Hourly

Shift: Day

Pay Range: $20.90 - $20.90 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 Assistant Cook is responsible for completing tasks as outlined in the job flow for daily position assigned. This position will retrieve, prep, and prepare items according to the daily production sheets and recipes along with following all HACCP guidelines for food and physical safety.

Qualifications:

Required:

• Prior cooking experience in a healthcare facility required
• Read/interpret recipes provided
• Basic math skills

Preferred:

• High School Diploma/GED preferred

Certifications and Licenses Required:

• ServSafe Food Handlers certification preferred but not required upon hire
  • Department will help obtain within 90 days of hire

Scheduling Requirements:

• Sunday-Saturday, every other weekend
• Shift Time Will Vary (must have flexibility)
  • 5:30am-1:30pm
  • 6:00am-2:00pm
  • 8:00am-4:00pm
  • 11:00am-7:00pm
  • 12:00pm-8:00pm

Essential Functions:

• Consistently completes tasks according to daily production sheets and recipes by service time for cafe and patients
• Communicate with the Executive Chef or Supervisor any items missing preventing less than a 100% completion of the production sheets and recipes
• Date & Label all items: Use appropriate label or marker include: Item name or description, date prepared, use by date, shelf life, and initials. Label all reusable manufacturer containers with an Opened Date and Discard Date
• Clean work stations as you go using proper cleaning & sanitizing techniques for food contact surfaces. Set up and maintain Green Detergent & Red Sanitation buckets throughout your shift
• Demonstrates the ability to work with various pieces of commercial kitchen equipment. Demonstrates knowledge of various cooking methods includingbut not limited to: Roasting, braising, baking, sauteing, frying, steaming, and boiling
• Follow Personal Hygiene, Hand Washing Techniques and proper use of Gloves. Follow HACCP guidelines for Preventing Cross-Contamination
• Retrieve items needed to complete daily recipes
• Record production numbers: prepped, served, leftover, waste. Record HACCP Record: time, temp, dual code, holding & serving temp. Record CoolingTemperature. Record Re-heating Temperature
• Proper use of Thermometers including daily calibration. Proper Techniques for Thawing Foods
• Store food in food safe containers