Cook (PT, Days and Evenings) - Cherry Hill

Jefferson University Hospitals, Inc. is a part of Jefferson Health, a nationally ranked, not-for-profit health care system principally located in the greater Philadelphia region, Lehigh Valley, Northeastern Pennsylvania, and southern New Jersey. Jefferson Health is committed to reimagining health care and higher education by providing unparalleled value through high-quality compassionate clinical care, community health improvement, professional training for future leaders, and innovative research. Established in 1824, Thomas Jefferson University is home to multiple colleges and schools including the Sidney Kimmel Medical College, Jefferson College of Nursing, and the Kanbar College of Design, Engineering and Commerce. The university offers over 200 undergraduate and graduate programs to more than 8,300 students, maintaining a strong commitment to equal educational and employment opportunities for all individuals regardless of any protected status. Jefferson Health operates 32 hospital campuses and over 700 outpatient and urgent care locations, serving millions of patient encounters annually and ranking among the top 15 not-for-profit health care systems nationally. Jefferson Health Plans, part of the organization, provides managed health care options in Pennsylvania and New Jersey with a history spanning over 35 years.

The Cook role under Jefferson University Hospitals is an essential position within the food service team. Reporting under the supervision of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook is responsible for preparing food according to standard recipes to ensure superior quality meals for patients, staff, and visitors. This role requires adherence to strict guidelines regarding flavor, texture, appearance, temperature, nutritional value, and general palatability. Foods prepared include entrees, soups, sauces, and vegetables primarily designed to meet the exacting standards necessary for patient care and catering events. A key element of the role is the meticulous maintenance of HACCP (Hazard Analysis Critical Control Point) and production records to ensure safety and cost control.

The position demands high culinary skills such as braising, sautéing, broiling, boiling, stewing, steaming, baking, and grilling, all performed to meet precise cooking times and temperatures. The Cook is expected to competently portion and label food products for storage or transport while following proper food handling and sanitation regulations consistent with health standards. Additionally, the role requires planning cooking and preparation schedules to ensure food availability at designated times while also maintaining oversight of food service in patient and non-patient areas to avoid delays.

This role offers an hourly salary range from $17.78 to $25.33, commensurate with experience, skills, and qualifications, and operates on a rotating shift basis. Jefferson prioritizes a safe and cooperative work environment, promoting effective interaction among co-workers, visitors, and other staff in alignment with the company’s values. A minimum of three years of food preparation experience is required. The position is designated regular and is a part of a larger mission to serve quality food in a critical healthcare setting, directly impacting patient and visitor satisfaction through excellent culinary service.