Cook

aah; New Jersey; On-site; USD 28,654 - 42,981; Full time

Benefits offered by this job

Health benefits

Paid time off

Retirement plan

Job summary

Advocate Health Burlington – Food and Nutrition is seeking a full‑time kitchen cook. You will review recipes, prepare soups, salads, meats, and desserts according to specs, and maintain production records. The role requires accurate portioning, safety, and an ability to adapt to dietary needs.

Eligibility includes a High School diploma and 3 years of food production experience; ServSafe certification must be obtained within 1 year. Weekend rotation and potential PM shifts apply.

Qualifications

• High school diploma or equivalent.
• Knowledge of dietary restrictions and recipe adaptations.
• Ability to measure and scale ingredients accurately.
• Strong time management and teamwork skills.

Responsibilities

• Review production sheets and recipes to meet quality and quantity needs.
• Prepare food and keep daily production records.
• Measure, mix, and prep ingredients using kitchen equipment.
• Cook and portion items per recipes; monitor temperatures for safety.
• Garnish, display, and serve items according to standards.
• Follow safe handling, storage, and sanitation procedures.

Skills

Diet restrictions

Measure ingredients

Time management

Interpersonal skills

Education

High School Graduate

Job description

Department: 11903 AMC Burlington - Food and Nutrition

Status: Full time

Benefits Eligible: Yes

Hours Per Week: 40

Schedule Details/Additional Information: AM Shift 5am to 1:30pm. Every other weekend/ Holiday Rotation. Occasional PM Shift.

Pay Range: $20.80 - $31.20

Major Responsibilities

• Reviews production sheets and recipes to ensure quality and quantity needed for items to prepare. Prepares food on daily production report according to established guidelines. Maintains time and production records.
• Measures and mixes ingredients according to recipe. Uses a variety of kitchen utensils and equipment including blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.
• Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes. Carves and slices meats and cheese.
• Garnishes, displays and serves food items according to standards and recipes.
• Ensures proper storage and rotation of inventories in refrigerators and freezers. Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination.
• Follows department standards for safe food handling, storage and sanitation. Maintain temperature logs for production areas per department standards.
• Monitors accurate portioning and promotes food waste control. Prepares in small batches to help control waste/cost.
• Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age‑specific needs, and to provide the care needed as described in the department's policies and procedures. Age‑specific information is developed further in the departmental job standards.

Licensure, Registration, and/or Certification Required

• ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.

Education Required

• High School Graduate (or equivalent knowledge).

Experience Required

• Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment.

Knowledge, Skills & Abilities Required

• Familiarity with diet restrictions and ability to adapt recipes accordingly.
• Ability to measure and scale amounts of ingredients used in a recipe.
• Proficient time management skills.
• Strong interpersonal skills.

Physical Requirements and Working Conditions

• Operates all equipment necessary to perform the duties of the job.
• Stands, walks, and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout.
• Continuously lifts up to 10 lbs., frequently lifts up to 20 lbs. and occasionally lifts up to 50 lbs.
• Working atmosphere may contain fumes and odors from food and dust sources such as flour, spices, etc.
• May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
• Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a cooking environment.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.

Our Commitment to You

Advocate Health offers a comprehensive suite of Total Rewards: benefits and well‑being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more – so you can live fully at and away from work, including:

Compensation

• Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training.
• Premium pay such as shift, on call, and more based on a teammate's job.
• Incentive pay for select positions.
• Opportunity for annual increases based on performance.

Benefits and more

• Paid Time Off programs.
• Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability.
• Flexible Spending Accounts for eligible health care and dependent care expenses.
• Family benefits such as adoption assistance and paid parental leave.
• Defined contribution retirement plans with employer match and other financial wellness programs.
• Educational Assistance Program.

Note: Eligibility for programs listed above may depend on your FTE or status (e.g., full‑time, part‑time, per diem, temporary, etc.); please ask a Recruiter for more information during an interview.