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Second Cook

Company: Saint Peter's Healthcare System
Location: New Brunswick
Posted on: November 17, 2022

Job Description:

Saint Peter's Department of Culinary & Nutrition Department is seeking a Second Cook to join the team on a temporary-to-permanent basis.Schedule: Full Time/ Temp-to-Perm - 8 hour or 5 hour shifts (for temp/ per diems). Shifts start between 5 am - 6 am or 1045 and 11:15 am - 7:15 pm. Shorter shifts may start at 2:30pm. Can be flexible.The Second Cook, under supervision prepares meals for patients, cafeteria, catering and offsite programs in accordance with standardized recipes and maintains a sanitary work environment. The Second Cook must be a seasoned prep and short order (restaurant line) cook. Must have 2-4 years restaurant or food service experience, knife skills.You Need:High School Diploma or equivalent. In lieu of education, must have relevant cooking experience.Must be able to work unassisted as a Shift Cook.Versatility to adapt to frequent changes in job duties covering a wide range of Kitchen duties.Knowledge of the operation of all food prep equipment.You Will:Oversee food preparation in accordance with production assignments and departmental policy:Complete meal preparation in accordance with production sheets.Follow all standardized recipes and portion control for all prepared foods.Assist in pre-prep for the following day's menu in accordance with prep list and catering list.Prepare hot food items to established temperatures in accordance with Departmental policy.Coordinate the set-up of food.Follow hot food steam table diagrams for the set-up of room service and cafeteria.Have food ready for room service, cafeteria, and offsite programs in accordance with schedule determined by the Chef.During service times monitor the room service and cafeteria steam tables to adequately provide food for service.Maintain proper storage of foods and proper thawing procedure.Properly wrap, label and date all food items to be stored in freezer, refrigerator or storeroom.Properly store leftover items in correct designated area.Communicate leftovers and held items with hot production staff.Refrigerate or freezes all food items immediately after preparation, maintaining adequate temperatures.Complete HACCP forms on a daily basis.Maintain proper food handling and sanitizing condition of work area.Handle food in accordance with sanitary regulations set by Federal, State and Local governing agencies; keeping hot food hot and cold food cold.Keep work area clean and orderly while preparing foods.Properly use knives, kitchen utensils and equipment in a safe manner.Follow First in First out (FIFO) procedures at all times and looks for ways to reduce and maintain a low food waste.Enforce safety and sanitation procedures.Request repairs as required. Be responsible for follow-up.Identify sanitation issues and communicates with supervisors on a daily basisMaintain all work areas and equipment in a sanitary, safe and orderly condition.Enforce safety and sanitation procedures.Request repairs as required. Be responsible for follow-up.Identify sanitation issues and communicates with supervisors on a daily basis.Grade 111

Keywords: Saint Peter's Healthcare System, New Brunswick , Second Cook, Other , New Brunswick, New Jersey

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