Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Exact $23.40
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training opportunities
flexible scheduling
Job Description
RWJBarnabas Health is a leading healthcare network committed to delivering exceptional patient care and innovative medical services. Within this extensive system, Newark Beth Israel Medical Center stands out as a prominent medical facility located in Newark, NJ. With a focus on both patient-centered care and community well-being, this hospital offers a wide range of medical specialties and services. It is part of a larger health system dedicated to fostering a culture of excellence and compassion in healthcare delivery. The facility is known for its integrative approach, combining cutting-edge technology, skilled professionals, and community outreach to improve patient outcomes and support overall health in the region.
The role of Second Cook at Newark Beth Israel Medical Center is a part-time position offering a rate of $23.40 per hour, designed for professionals who bring both culinary skills and a dedication to quality food service in a healthcare environment. The second cook plays a crucial role in the Dietary-Management department, focusing on preparing meals that meet the specific nutritional and dietary needs of patients and customers. Working primarily during the day shift, this role requires a variety of routine tasks including food preparation, service, delivery, cleaning, and storage, all performed to meet strict quality and safety standards. The position demands not only proficiency in cooking and food handling techniques but also adherence to regulatory guidelines and hospital policies to ensure patient satisfaction and compliance.
The Second Cook's duties are varied and include operating kitchen equipment to handle a wide range of food preparation tasks, measuring and mixing ingredients, as well as handling fruits, vegetables, meats, poultry, and fish. This role involves maintaining high standards of customer service, tasting and checking food products, estimating food requirements, and planning production to ensure efficient service delivery. The cook must also follow HACCP (Hazard Analysis Critical Control Point) policies, participate in safety meetings, and perform sanitation duties to uphold the cleanliness and safety of the kitchen environment.
Moreover, the second cook is expected to be skilled not only in basic cooking but also in using advanced culinary techniques such as plating, garnishing, and following complex recipes. Some supervisory responsibilities may also be included, such as guiding and training less experienced kitchen staff and overseeing production staff tasks. The ability to work with production software, manage inventories, and fulfill special dietary meal preparations is an important aspect of the job. This position is a blend of independent work under minimal supervision and collaborative teamwork within the kitchen and dietary services team.
Candidates for this role should possess a High School diploma or equivalent, have a minimum of four years related work experience, and a working knowledge of kitchen equipment operation and cash handling procedures. ServeSafe certification is mandatory, with departmental support available for those needing to obtain it within the first 90 days. The shift schedule is flexible covering Sunday through Saturday with varying hours typically during daytime. RWJBarnabas Health values equal employment opportunities and encourages diversity in their hiring practices.
The role of Second Cook at Newark Beth Israel Medical Center is a part-time position offering a rate of $23.40 per hour, designed for professionals who bring both culinary skills and a dedication to quality food service in a healthcare environment. The second cook plays a crucial role in the Dietary-Management department, focusing on preparing meals that meet the specific nutritional and dietary needs of patients and customers. Working primarily during the day shift, this role requires a variety of routine tasks including food preparation, service, delivery, cleaning, and storage, all performed to meet strict quality and safety standards. The position demands not only proficiency in cooking and food handling techniques but also adherence to regulatory guidelines and hospital policies to ensure patient satisfaction and compliance.
The Second Cook's duties are varied and include operating kitchen equipment to handle a wide range of food preparation tasks, measuring and mixing ingredients, as well as handling fruits, vegetables, meats, poultry, and fish. This role involves maintaining high standards of customer service, tasting and checking food products, estimating food requirements, and planning production to ensure efficient service delivery. The cook must also follow HACCP (Hazard Analysis Critical Control Point) policies, participate in safety meetings, and perform sanitation duties to uphold the cleanliness and safety of the kitchen environment.
Moreover, the second cook is expected to be skilled not only in basic cooking but also in using advanced culinary techniques such as plating, garnishing, and following complex recipes. Some supervisory responsibilities may also be included, such as guiding and training less experienced kitchen staff and overseeing production staff tasks. The ability to work with production software, manage inventories, and fulfill special dietary meal preparations is an important aspect of the job. This position is a blend of independent work under minimal supervision and collaborative teamwork within the kitchen and dietary services team.
Candidates for this role should possess a High School diploma or equivalent, have a minimum of four years related work experience, and a working knowledge of kitchen equipment operation and cash handling procedures. ServeSafe certification is mandatory, with departmental support available for those needing to obtain it within the first 90 days. The shift schedule is flexible covering Sunday through Saturday with varying hours typically during daytime. RWJBarnabas Health values equal employment opportunities and encourages diversity in their hiring practices.
Job Requirements
- High School diploma or GED or equivalent
- Four or more years of related work experience
- ServeSafe certification required or willingness to obtain within 90 days
- Knowledge of basic operation of kitchen equipment and cash handling procedures
- Ability to work flexible day shifts including weekends
- Ability to perform advanced knife and cooking skills
- Must comply with HACCP and safety policies
- Ability to work under minimal supervision
- Strong communication skills
Job Qualifications
- High School diploma or GED or equivalent
- Four or more years of related work experience
- Knowledge of basic operation of kitchen equipment and cash-handling procedures
- ServeSafe certification or willingness to obtain
- Ability to follow regulatory food safety policies
- Ability to perform advanced cooking techniques
- Experience with inventory management and production software beneficial
- Strong customer service skills
- Ability to supervise and train kitchen staff
- Good organizational and time management skills
Job Duties
- Prepare food and serve customers at an a la carte station
- Operate kitchen equipment to measure and mix ingredients
- Wash, peel, cut, and shred fruits and vegetables
- Trim and cut meat, poultry, or fish for culinary use
- Provide high quality service to customers at all times
- Taste products and read menus to accurately plan food production
- Clean and sanitize workstations and equipment
- Comply with HACCP policies and procedures
- Participate in safety meetings and training
- Produce batch goods using classical and contemporary cooking techniques
- Follow complex recipes for preparing, seasoning, cooking, tasting, and serving food
- Assist with supervision and training of kitchen personnel
- Select recipes per menu cycle and prepare bakery items
- Receive inventory and move supplies
- Prepare meals for customers requiring special diets
- Serve as a lead cook guiding less experienced cooks
- Perform advanced cooking duties independently
- Use advanced knife skills
- Assign tasks to production staff
- Enter production data into software
- Take and enter inventory
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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