Cook (Full-Time/ Day) - Bucks Campus

Covid Vaccination is a requirement for employment at Jefferson for employees working at Jeffersonrsquo;s clinical entities or at the University. If you are not currently vaccinated you will be required to receive the vaccination prior to hire date if you are offered employment, unless you request and receive an approved medical or religious exemption from Jefferson.

About Jefferson

Nationally ranked, Jefferson, which is principally located in the greater Philadelphia region, Lehigh Valley and Northeastern Pennsylvania and southern New Jersey, is reimagining health care and higher education to create unparalleled value. Jefferson is more than 65,000 people strong, dedicated to providing the highest-quality, compassionate clinical care for patients; making our communities healthier and stronger; preparing tomorrow#39;s professional leaders for 21st-century careers; and creating new knowledge through basic/programmatic, clinical and applied research. Thomas Jefferson University, home of Sidney Kimmel Medical College, Jefferson College of Nursing, and the Kanbar College of Design, Engineering and Commerce, dates back to 1824 and today comprises 10 colleges and three schools offering 200+ undergraduate and graduate programs to more than 8,300 students. Jefferson Health, nationally ranked as one of the top 15 not-for-profit health care systems in the country and the largest provider in the Philadelphia and Lehigh Valley areas, serves patients through millions of encounters each year at 32 hospitals campuses and more than 700 outpatient and urgent care locations throughout the region. Jefferson Health Plans is a not-for-profit managed health care organization providing a broad range of health coverage options in Pennsylvania and New Jersey for more than 35 years.

Jefferson is committed to providing equal educashy;tional and employment opportunities for all persons without regard to age, race, color, religion, creed, sexual orientation, gender, gender identity, marital status, pregnancy, national origin, ancestry, citizenship, military status, veteran status, handicap or disability or any other protected group or status.

Under direction of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook is responsible for preparing food according to standard recipes and ensuring superior quality food which meets standards for flavor, texture, appearance, temperature, nutritional value and palatability for patients, patrons and catering guests. Categories of foods include but are not limited to entrees, soups, sauces and vegetables. The cook is responsible to ensure the proper recording of HACCP and production records. At all times, correct food handling and sanitary procedures in accordance with health regulatory standards are integral to this position.

Competently prepare select foods for patients, staff amp; visitors that are of the highest quality, visually and taste. (40%)
bull; Professionally braise, saut, broil, boil, stew, steam, bake and grill to proper cooking time and temperature; safely hold food at all times. (20%)
bull; Prepare and portions entrees, soups, and sauces and vegetables according to recipes and production orders. Records usage on production records in order to ensure that foods are prepared correctly and costs are maintained. (40%)
bull; Assembles ingredients and prepares recipe; portion, label and date for storage or transport. (10%)
bull; Maintains proper handling, storage, cooling and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines. (10%)
bull; Maintains proper HACCP and production records
bull; Maintains proper handling, storage, cooling and delivery of food and supplies to ensure patient/customer safety using HACCP guidelines. (10%)
bull; Checks on food during service in the patient and non-patient areas in order to ensure that there are no delays in service. (5%)
bull; Plans cooking and prepping schedule so that foods will be ready at specified times. (5%)
bull; Adheres to food quality standards of appearance, taste, temperature and sanitation. (5%)
bull; Stores leftovers appropriately and utilized same in subsequent day/menu in order to ensure that they are served within timeframe. (5%)
bull; Completes cleaning assignments in order to ensure that sanitation standards are maintained in cooking and serving areas. (5%)
bull; Participates in and attends all department in services to maintain department operating standards.
bull; Performs other duties as assigned.

Education:
High School graduate or equivalent preferred, but not required.
AND
Experience:
3+ years previous experience in food preparation required.