2nd Cook (JR235301)

Montefiore New Rochelle; New Rochelle (NY); On-site; USD 25,000 - 33,000; Full time

Job summary

Montefiore Health System in New Rochelle, NY is seeking a dedicated cook to prepare hot and cold patient meals, cafeteria dishes, and catered events using standardized recipes while upholding strict sanitary standards.

You will work at various stations, adjust recipes for supply needs, ensure food safety per NYS DOH, and collaborate with the Care Team to deliver timely, appetizing meals.

Qualifications

• High School Diploma or equivalent.
• 1–3 years in an institutional or commercial cooking facility.
• English proficiency (read, write, speak).
• Certificate and/or courses in food preparation and cooking.

Responsibilities

• Prepares main entrees, soups, sauces, vegetables, salads, starches and desserts using standard recipes.
• Ensures food is palatable, properly cooked, visually appealing and produced on schedule.
• Maintains required NYS Department of Health sanitary and safety standards.
• Offers cafeteria customers a variety by preparing short order items.
• Maintains cleanliness of non-patient areas and checks inventory/expiry dates.
• Contributes to a safe environment and communicates equipment issues promptly.
• Collaborates with the Care Team to communicate patient status and support care.
• Adheres to HR policies and participates in quality improvement initiatives.

Skills

Cooking skills

Food safety

Team collaboration

Education

High School diploma or equivalent

Job description

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.

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.
• Other duties as assigned. * Reports on and off duty to designated team leaders.

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