Cook

Overview

About the Role

The primary purpose of the Cook position is to prepare quality food for Patient and Retail Services, in a timely, cost- effective manner.

Responsibilities

What You’ll Do  

• Prepares food according to standardized recipes to produce quality products for end-users within time deadlines.
• Maintains proper food handling and storage to comply with Federal, State and Local Health Regulations and all standards as set forth by The Joint Commission.
• Completes all Mise en place to ensure an efficient meal production process. Definition of Mise in Place: “Put in Place.” The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period.
• Maintains work area in an organized, clean, and sanitary manner.
• Properly uses knives, kitchen utensils and equipment in a safe manner.
• Performs other related duties as assigned.

Qualifications

What You’ll Bring

• High School Diploma or GED Certificate preferred. Minimum of one (1) year of high-volume food production experience as a cook in the healthcare/hospitality industry required. Ability to read, write, speak, and understand English.
• Ability to read and understand recipes including culinary math. Knowledge and understanding of various cooking methods (grill, steam, fry, roast, etc.), ingredients, equipment, and procedures National Restaurant Association Educational Foundation for
• ServSafe Protection Certification is required or must obtain ServSafe Protection Certificate within first 6 to 12 months of employment and maintain throughout employment.
• Culinary certificate or degree preferred.

What We Offer

• Paid Time Off (PTO)
• Medical & Prescription Drug Coverage
• Dental & Vision Insurance
• Health Savings Account (HSA) & Flexible Spending Account (FSA)
• Short- & Long-Term Disability Insurance
• Pension Plan
• Pet Insurance
• Employee Assistance Program (EAP)
• Professional Development

Compensation

The expected salary range for this position is $21.75 – $22.92 per hour, in accordance with the New Jersey Pay Transparency Law; final compensation will be commensurate with experience and qualifications.

About Us

University Hospital is one of the nation’s leading academic medical centers. As the principal teaching affiliate of Rutgers New Jersey Medical School and the only state-certified Level 1 Trauma Center in Northern New Jersey, University Hospital is training the next generation of physicians and advancing science to discovery while taking exceptional care of patients, regardless of their financial situation.

Apply Today

We encourage candidates from all backgrounds to apply. If you want to grow your career in healthcare while serving a vibrant community, we’d love to meet you.

Responsibilities

What You’ll Do 
- Prepares food according to standardized recipes to produce quality products for end-users within time deadlines.
- Maintains proper food handling and storage to comply with Federal, State and Local Health Regulations and all standards as set forth by The Joint Commission.
- Completes all Mise en place to ensure an efficient meal production process. Definition of Mise in Place: “Put in Place.” The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period.
- Maintains work area in an organized, clean, and sanitary manner.
- Properly uses knives, kitchen utensils and equipment in a safe manner.
- Performs other related duties as assigned.