Cook

Cooper University Health Care is an integrated healthcare delivery system serving residents and visitors throughout Cape May County. The system includes Cooper University Hospital Cape Regional; three urgent care facilities; nearly 30 primary care and specialty care offices in multiple locations throughout Cape May County; The Cancer Center at Cooper University Hospital Cape Regional; the Claire C. Brodesser Surgery Center; AMI at Cooper, Miracles Fitness and numerous freestanding outpatient facilities providing wound care, lab, and physical therapy services. We have a commitment to our employees by providing competitive rates and compensation programs.  Cooper offers full and part time employees a comprehensive employee benefits program, including health, dental, vision, life, disability, retirement, on-site Early Education Center (employee discount), attractive working conditions, and the chance to build and explore a career opportunity by offering professional development.

Prepares, seasons, cooks and on occasion, serves food for patients, employees and visitors, using standardized recipes and methods of preparation. Estimates food needs, apportions food in accordance with yield specifications in standardized recipes for portion size desired, and procures foodstuffs and supplies accordingly either by requisitioning or obtaining directly from freezers, refrigerators and storage areas.  Must demonstrate safe operation of mixer, processor, slicer, chopper, broiler, oven. Reviews menus and follows production sheets to determine type and quantities of food to be prepared.  Confers with Supervisor regarding modified diet preparation, substitutions and use of leftovers. Conducts and records production temperatures accurately. Schedules food preparation so that food items are prepared in small batches continuously throughout the serving period. Cleans and sanitizes work area and equipment to meet quality standards.  Properly stores products not being used and assists in rotating products in refrigerator, walk-in, and freezers to maintain proper sanitation of storage areas.  

Two to three years training or experience in quantity food preparation.

High School Diploma or GED.

Serve safe certification (or equivalent) for type 3 risk establishment.