Third Cook

At Cooper University Health Care, our commitment to providing extraordinary health care begins with our team. Our extraordinary professionals are continuously discovering clinical innovations and enhanced access to the most up-to-date facilities, equipment, technologies, and research protocols. We have a commitment to our employees by providing competitive rates and compensation, a comprehensive employee benefits programs, attractive working conditions, and the chance to build and explore a career opportunity by offering professional development.

 

Discover why Cooper University Health Care is the employer of choice in South Jersey.

Prepares food for regular and therapeutic diets according to the planned menu.
Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, read menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
Cleans and sanitizes workstation and equipment and must follow all regulatory rules and procedures.
Complies with all HACCP policies and procedures.
Ensures that the proper quantity of food is prepared by utilizing the correct portion control utensils.
Maintain proper food temperatures during food preparation and record those temperature according to the established policy.

Review next day production needs

Performs other duties as assigned

2 years of restaurant or institutional food service.

 

High School Diploma or Equivalent required.

Ability to train and lead the work of THIRD Cooks and Salad preparers.

 

Willing and able to taste all food prepared.

 

Able to distinguish flavorings and saltiness