2nd Cook

Montefiore Medical; New Rochelle (NY); In loco; USD 32.000 - 43.000; Tempo pieno

Descrizione del lavoro

Montefiore New Rochelle Hospital is seeking a dependable cook to prepare hot and cold foods for patients and the dining areas, using standardized recipes while maintaining safety and sanitation.

Responsibilities include adjusting recipes for production, ensuring proper temperatures, offering cafeteria items, and supporting quality improvement efforts within the MNR Food And Nutrition Services team.

Competenze

• High school diploma required; 2 years in institutional or commercial cooking.
• English proficiency to read, write and speak effectively.
• Ability to perform basic calculations for portions and recipes.
• Certificate or courses in food preparation from culinary programs.

Mansioni

• Prepares entrees, soups, vegetables, salads, starches and desserts.
• Adjusts recipes for production needs; ensures no shortages.
• Maintains NYS DOH sanitation and safe food handling standards.
• Offers short-order items to cafeteria customers.
• Keeps non-patient areas clean; checks expiration dates.
• Communicates patient observations to the care team; supports QA.
• Performs assigned duties and participates in team goals.

Conoscenze

Food preparation

Cooking techniques

English proficiency

Formazione

High School Diploma

Culinary certification / courses

Descrizione del lavoro

City/State:New Rochelle, New YorkGrant Funded:NoDepartment:MNR Food And Nutrition ServicesBargaining Unit:1199Work Shift:DayWork Days:DAYS VARYScheduled Hours:5:30 PM-10:30 PMScheduled Daily Hours:4.5 HOURSHourly Rate:$26.65For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors.To learn more about the “Montefiore Difference” – who we are at Montefiore and all that we have to offer our associates, please click here .Job SummaryPrepares all hot and cold foods for patients, Cafeteria, Faculty Dining Room and catered events, using standardized recipes while maintaining sanitary standards.Essential Functions1. Prepares main entrees, soups, sauces, vegetables, salads, starches and desserts by using applied knowledge of basic cooking techniques for all food items at various cooking stations. * Food produced is palatable, cooked to a proper temperature, visually appealing and produced on schedule.2. Proper quantities are produced that are necessary for patient and cafeteria and catering requirements by converting and adjusting recipes for increased/decreased production levels. * No shortages or overages.3. Maintains required standards set forth by the New York State Department of Health by maintaining sanitary and safety standards in the preparation and storage of all foods, and maintains a clean work area. * Visual inspections by First Cook and no violations from New York State Department of Health.4. Offer cafeteria customers a variety to increase satisfaction by preparing short order food items for customers in the cafeteria. * Offer cafeteria customers a variety to increase satisfaction by preparing short order food items for customers in the cafeteria.5. Maintains cleanliness of non-patient areas, (i.e. unit based supply rooms and rolling stock). Checks expiration dates on supplies core or unit based. * 100% compliance to quality control checks.6. Provides and maintains a safe environment through preventative and interventional measures. * Adherence to medical center's infection control, safety, and Disaster policies and procedures. Tags and removes broken equipment immediately. Communicates information regarding broken equipment to charge person of unit.7. Utilizes effective interpersonal skills to communicate and collaborate effectively with the Care Team. * Communicates observations of patient status to professional. Assists other staff members on team within scope of practice. Interacts with co-workers in a manner that promotes team building.8. Is responsible and accountable for own actions. * Adheres to medical center's Human Resource policies and procedures.9. Actively participates, practices and promotes continuous quality improvement. * Contributes to problem identification and problem solving in work environment, participating in task force and groups as necessary. Supports the mission, vision, critical success factors and goals of Montefiore Medical Center and the standards of care.10. Other duties as assigned. * Reports on and off duty to designated team leaders.QualificationsHigh School Required1-3 years 2 years in an Institutional or commercial cooking facility. RequiredEnglish proficiency (must be able to speak, read, and write effectivelyAbility to do basic computation.Certificate and/or courses in food preparation and cooking from a culinary arts or restaurant school. RequiredMontefiore New Rochelle Hospital is an equal employment opportunity employer. Montefiore New Rochelle Hospital will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law.