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Line Cook

Company: University of Pennsylvania Health System
Location: Princeton
Posted on: January 16, 2022

Job Description:

POSITION SUMMARY * Responsible for preparation of high quality of food for patients, cafeteria guests and catering events using standardized recipes in a fast paced hospital kitchen. Responsible for providing exceptional, caring and compassionate experience for patients and their families, visitors and guests of the hospital. Responsible and accountable for achieving patient satisfaction scores according to established department goals. o Primary duties include grill prep, cooking and serving at grill station in cafeteria. o Additional duties include preparing hot entrees such as meats and pasta entrees, side vegetables, starches and assisting cook/chef as needed. o Requires ability to measure ingredients, follow recipes and production standards. o Requires ability to operate and clean stove, oven, steamer, fryer, grill, flat top and other kitchen equipment. o Requires ability to read patient menus, plate hot entrees and sides for patient tray line and serve guests in the cafeteria with a pleasant and welcoming approach. o Requires ability to follow food safety standards such as cooking temperatures, food quality and presentation skills. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES 1. Follows standardized recipes, portioning and presentation standards. Utilizes correct portioning and serving utensils. Uses correct cooking techniques to yield accurate quantities and quality. 2. Preps food and prepares menu items on production sheets, or as assigned by Executive Chef, in accordance with forecasted or tallied quantities, and completes tasks in a timely manner. 3. Checks equipment for proper functionality, utilizes equipment and small wares safely and correctly. Reports equipment failure to Chef or Supervisor in a timely manner. 4. Protects food from contaminants and spoilage by following proper food safety procedures such as: a) Wrap-Label-Date and discard expired items b) use of correct cutting boards, c) frequent hand washing and use of disposable gloves, d) proper thawing-cooling-reheating procedures, e) proper food storage, f) proper cleaning and sanitation of work surface between food handling, g) protecting food from exposure to time-temperature and other contaminants. 5. Contributes to patient satisfaction goals by providing exceptional service, following scripting and approaching each patient while being polite, courteous, smiling and respectful. 6. Completes assigned cleaning and sanitation of equipment as well as maintains work area clean and clutter free. 7. Storeroom: Organizes storeroom according to standards and maintains supply in a clean and orderly fashion. Rotates stock using FIFO method, stocks new supply in designated location. OTHER JOB DUTIES AND RESPONSIBILITIES: 1. Follows all departmental policies regarding food safety, infection prevention, employee hygiene, storage of personal belongings, hazardous material and waste disposal processes. 2. Complies with federal, state and local health and sanitation regulations and departmental procedures. 3. Identifies and utilizes chemicals following directions recommended by manufacturer and per SDS sheets. 4. Adheres to Emergency Preparedness Program. Participates in fire and disaster drills as appropriate. 5. Demonstrates knowledge on types of fire extinguishers in the department, their location and how to operate them. Is able to verbalize process for activating Ansul fire retardant in the event of a large fire at the grill, fryer or stove. 6. Participates and attends departmental meetings and staff development program. 7. Exhibits a positive and helpful approach towards team members, is welcoming of new team members, avoids gossip and rumor spreading, utilizes professional language in communication and is willing to accept feedback about performance from supervisors and managers. 8. Wears ID badge at shoulder level, complies with department uniform standards. 9. Demonstrates flexibility towards scheduling needs and supports team in need during staffing shortage. 10. Demonstrates willingness to perform other tasks that may be outside of routine assignment. Takes ownership of assigned work and completes all tasks in a timely manner.

Keywords: University of Pennsylvania Health System, Trenton , Line Cook, Hospitality & Tourism , Princeton, New Jersey

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