Cook 2

Penn Medicine; Doylestown Township (Bucks County); On-site; USD 32,000 - 42,000; Full time

Job summary

Penn Medicine in Bucks County seeks a dedicated cook to prepare hot meals for patients, cafeteria guests, and catered events. You will follow approved recipes and production sheets, ensuring timely service and accurate portions.

Batch cooking, reading patient menus, and applying HACCP-safe handling are essential. You will support menu development with the Chef Manager and work with kitchen staff to deliver high-quality, attractive meals. Attention to portion control and inventory is required.

Qualifications

• Experience in hot food preparation in healthcare or cafeteria settings.
• Ability to read patient menus and diet prescriptions.
• Records production quantities and portions accurately.
• Follows HACCP safe food handling standards.
• Collaborates with Chef Manager and cooks to meet menus.

Responsibilities

• Prepares meals: follows approved recipes and production sheets.
• Uses batch cooking to preserve freshness and meet diet modifications.
• Ensures correct serving temperature and portion size.
• Replenishes items and assists with menu development.
• Maintains records of portions produced and inventory needs.

Skills

Food preparation

Batch cooking

Menu reading

Record keeping

Dietary modifications

Job description

Description

Penn Medicine is dedicated to our tripartite mission of providing the highest level of care to patients, conducting innovative research, and educating future leaders in the field of medicine. Working for this leading academic medical center means collaboration with top clinical, technical and business professionals across all disciplines.

Today at Penn Medicine, someone will make a breakthrough. Someone will heal a heart, deliver hopeful news, and give comfort and reassurance. Our employees shape our future each day. Are you living your life's work?

Summary

• To perform all activities related to hot food preparation of meals for patients, cafeteria patrons and catered functions, constantly striving to improve the quality of products prepared and served.

Responsibilities

• 1. Prepares meals: a. Prepares all food items on the patient and cafeteria menus according to the approved recipes and production sheets in a timely manner. b. Batch cooking is used to preserve freshness of products. Each diet modification is prepared according to patient menu and production guidelines using standardized recipes. c. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. d. Assists Chef Manager with Menu development and production requirements. e. Works with Cook in the execution of menu items for the cafeteria. f. Assists with food production for catered functions as necessary. g. Develops daily food requisition sheets for dry and frozen items, ensuring that all frozen items are requisitioned three days in advance to ensure proper thawing. h. Able to read a patient menu. i. Must be able to differentiate between different diet prescriptions. j. Ensures that each food item is at the correct serving temperature, portion size, garnished attractively, and is ready at the appropriate serving time. k. Complies with safe food handling standards according to HACCP standards. l. Accurately records number of portions prepared, number of portions "over", number of portions "short", and number of portions of items substituted for "short" items on patient tray line and cafeteria production sheets. m. Replenishes items as needed