2nd Cook (JR235298)

Montefiore New Rochelle; New Rochelle (NY); Presencial; USD 25.000 - 33.000; Tempo integral

Resumo da vaga

Montefiore Health System is seeking a cook to prepare hot and cold foods for patients, cafeteria, and catering events at our New Rochelle facility. You will follow standardized recipes, ensure food safety per NYS DOH, and assist with short-order items to satisfy cafeteria customers.

The role requires 1–3 years in an institutional kitchen, a high school diploma, and a culinary certificate or courses. Strong teamwork and basic math skills are essential for success in this on-site position.

Qualificações

• High School required.
• 1–3 years (2 years) in institutional or commercial cooking facility.
• English proficiency: speak, read, write.
• Ability to do basic computation.
• Certificate and/or courses in food preparation/cooking from culinary school.

Responsabilidades

• Prepares all hot and cold foods for patients, cafeteria, and events using standardized recipes.
• Maintains sanitary standards per NYS Department of Health.
• Offers variety by preparing short order items for cafeteria customers.
• Keeps work areas clean and monitors expiration dates on supplies.
• Communicates with Care Team and supports team-based care.
• Adheres to HR policies and participates in quality improvement.

Conhecimentos

English proficiency

Basic math

Culinary knowledge

Team collaboration

Formação

High School Diploma

Culinary certificate / courses

Descrição da vaga

Introduction

To heal, to teach, to discover and to advance the health of the communities we serve.

To learn more about the “Montefiore Difference” – who we are at Montefiore and all that we have to offer our associates, please click here.

Overview

Prepares all hot and cold foods for patients, Cafeteria, Faculty Dining Room and catered events, using standardized recipes while maintaining sanitary standards.

For 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.

Responsibilities

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Is responsible and accountable for own actions. * Adheres to medical center's Human Resource policies and procedures.
• 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.

Requirements

• High School Required
• 1-3 years 2 years in an Institutional or commercial cooking facility. Required
• English proficiency (must be able to speak, read, and write effectively
• Ability to do basic computation.
• Certificate and/or courses in food preparation and cooking from a culinary arts or restaurant school. Required