Second Cook

RWJBarnabas Health; Newark (NJ); On-site; USD 27,000 - 38,000; Part time

Job summary

RWJBarnabas Health is hiring a Part-Time Second Cook at Newark BethIsrael Medical Center in Newark, NJ. The role involves a wide range of kitchen tasks, from production and service to cleaning and inventory, all aligned with regulatory requirements to ensure patient and customer satisfaction.

The Second Cook will follow standard recipes, assist in supervision of kitchen staff, and ensure timely preparation of meals for various diets.

Qualifications

• High School diploma or GED required.
• Knowledge of basic operation of kitchen equipment and cash-handling procedures.
• Four or more years of related work experience.

Responsibilities

• May prepare food and serve customers at an a la carte station.
• Operates kitchen equipment to measure, mix, wash, peel, cut and trim ingredients for culinary use.
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements and checks production for planning.
• Ensures sanitation and follows HACCP policies and procedures.
• May assist with supervision of kitchen personnel.
• Receives inventory, moves and lifts foodstuffs and prepares meals for special diets.
• May use production software to enter pre- and post-production data.

Skills

Cash handling

Kitchen equipment operation

Food service knowledge

Regulatory compliance awareness

Education

High School diploma/GED

Tools

Production software

Job description

Req #: 0000250863

Category: Dietitian / Nutritionist

Status: Part-Time

Shift: Day

Facility: Newark Beth Israel Medical Center

Department: Dietary-Management

Pay Range: $23.40 per hour

Location: 201 LYONS AVENUE, NEWARK, NJ 07112-2027

Job Title: Second Cook

The above reflects the anticipated hourly wage range for this position if hired to work in New Jersey. The compensation offered to the candidate selected for the position will depend on several factors, including the candidate's educational background, skills and professional experience.

The Second Cook performs a wide variety of routine task in the kitchen relating to patient/customer food service. Assignment includes production service, delivery, cleaning, storage, and accountability according to standard practice and procedures that comply with regulatory requirement thereby ensuring customer/patient satisfaction.

Qualifications

• High School diploma, GED or equivalent
• Knowledge of basic operation of equipment and cash-handling procedures
• Four or more years of related work experience

Certifications And Licenses Required

ServeSafe certification required (if does not obtain, department will help provide within first 90 days of hire)

Scheduling Requirements

• Sunday – Saturday (could work any of these shifts)
• 5:30am – 1:30pm
• 6:00am – 2:00pm
• 8:00am – 4:00pm
• 11:00am – 7:00pm
• 12:00pm – 8:00pm

Essential Functions

• May prepare food and serve customers at an a la carte station
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
• Provides the highest quality of service to customers at all times
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment
• May clean and sanitize workstations and equipment and must follow all regulatory rules and procedures
• Complies with HACCP policies and procedures
• Participates in regular safety meetings, safety training and hazard assessments
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments
• May assist with the supervision of kitchen personnel
• Selects recipes per menu cycle, prepares bakery items, may receive inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets
• Serves as a lead cook guiding and assisting in the training of less experienced cooks
• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers
• Advanced knife skills required
• May have oversight over the production staff and assign tasks
• May use production software to enter pre- and post-production data software
• May take inventory, and/or enter inventory into the production
• May perform other duties and responsibilities as assigned