Special Order Cook – High-Volume Kitchen Expert

NYU Langone Health; New York (NY); On-site; USD 57,000 - 59,000; Full time

Job summary

NYU Langone Health is seeking a Third Cook/Special Order Cook for our busy hospital kitchen. You will prepare a variety of items, including breakfast and special orders, following established recipes and service standards.

The role requires at least one year of cooking experience in a high-volume health care setting, reading/writing English, and knowledge of HACCP. Culinary training is preferred, and teamwork is essential to maintain quality and efficiency.

Qualifications

• High school diploma or equivalent required.
• Minimum of one year cooking experience in high-volume health care or large food service.
• Must read, write and speak English.
• Knowledge of portion control, forecasting and HACCP.
• Ability to follow recipes and adjust yields.
• Knowledge of food presentation and service.

Responsibilities

• Uses good judgment and consults supervisor when necessary.
• Prepares breakfast items, vegetables, and other cooked-food items as designated.
• Demonstrates knowledge of the organization’s Service Standards and applies them.
• Attends meetings and in-services for food production employees.
• Follows established sanitation standards.
• Utilizes kitchen equipment to prepare food.
• Maintains open communication and good relationships with others.
• Plans work assignments accordingly and utilizes time effectively.
• Provides assistance and contributes new ideas to the department.

Skills

English proficiency

Food safety knowledge

Teamwork

Education

High school diploma or equivalent

Culinary degree or certificate

Job description

NYU Langone Health is seeking a Third Cook/Special Order Cook for our busy hospital kitchen. You will prepare a variety of items, including breakfast and special orders, following established recipes and service standards.

The role requires at least one year of cooking experience in a high-volume health care setting, reading/writing English, and knowledge of HACCP. Culinary training is preferred, and teamwork is essential to maintain quality and efficiency.