Cook

Philadelphia, PA - USA

Monthly Salary: Not Disclosed

Posted on: 5 hours ago

Vacancies: 1 Vacancy

Job Summary

PHMC serves as both a direct service provider to individuals families and communities across the region and as an intermediary agent managing large-scale contracts government and philanthropic partnerships and multidisciplinary initiatives that require operational sophistication strategic leadership and deep mission alignment.

Job Description:

The full-time cook reports to the chef. The Cook is responsible for planning cooking and providing nutritionally balanced meals three times daily for West Haven program residents and on occasion guests; ensuring kitchen cleanliness and compliance with all food safety food handling and food storage regulations and health regulations.

Requirements:

Attends all mandatory in-services (CPR recertification fire/safety infection control right to know body mechanics radiation safety & electrical safety).
Attends 85% of staff meetings and/or documents 100% review of minutes.
Must be efficient quick and work well as part of a team.
Maintains yearly TB screening and biannual physical.

Responsibilities:

Menu planning ensuring high-quality nutritional value and taste and the ability to accommodate a variety of food options based on resident medical needs and/or cultural preferences.
Provide healthy low-to-no sugar/fat snacks daily.
Have knowledge of food handling and sanitation procedures nutrition slicing and dicing methods for various kinds of meats and vegetables and basic cooking methods such as baking broiling and grilling.
Thorough understanding of a clean kitchen and work area.
Instruct residents and staff on kitchen and food safety and how to prepare meals by following all safety guidelines as needed.
Provide nutrition education to residents as needed.
Instruct residents and staff on how to wash hands wash rinse and sterilize dishes and dish washing area.
Welcome patrons gladly and courteously.
Clean tables chairs and floors in the dining area after every meal.
Maintain appropriate temperatures for both hot and cold foods.
Record all food temperature readings for the refrigerator and freezer. logs.
Maintain the cafeteria counter in a spotless tidy and orderly manner.
Conduct a silverware count and record the knife count daily.
Keep freezers refrigerators and the supply closet cleaned as per applicable regulations.
Provide an avenue of emotional support for residents as needed.
Other duties as assigned by Chef and/or Program Director.

Skills:

Ability to operate all kitchen equipment.
Ability to prepare cook and serve three meals daily for up to 16 to 50 adults.
Understanding of certification in and ability to comply with all food safety food handling and food storage procedures and regulations.
Ability to interact with staff public clients and their families in a highly professional manner.
Good judgment and problem-solving skills.
Ability to work independently with minimal supervision.
Highly organized.
Excellent time management punctuality and reliability required.
Strong interpersonal and communication skills.
Emotional stability and personal adjustment to acting as a role model for residents.
Able to lift a minimum of 50 pounds in order to move food and supplies from storage to the kitchen.

Experience:

1 year of prior food service preparation experience is required
Prior experience providing food service in a clinical setting is preferred
Prior experience with menu planning preferred

Education Requirement:

High School Diploma or GED
Valid Pennsylvania Drivers License required
Must work towards becoming SAFE SERVE certified within 6 months of hire.
A culinary school degree is preferred

PHYSICAL REQUIREMENTS:

Capable of lifting at least 50 lbs
Position requires frequent walking lifting and working with hot and cold temperatures

PHMC is an Equal Opportunity Employer (EOE) and does not discriminate based on race color religious creed disability ancestry or national origin.

Required Experience:

Job Description:

Requirements:

Attends all mandatory in-services (CPR recertification fire/safety infection control right to know body mechanics radiation safety & electrical safety).
Attends 85% of staff meetings and/or documents 100% review of minutes.
Must be efficient quick and work well as part of a team.
Maintains yearly TB screening and biannual physical.

Responsibilities:

Menu planning ensuring high-quality nutritional value and taste and the ability to accommodate a variety of food options based on resident medical needs and/or cultural preferences.
Provide healthy low-to-no sugar/fat snacks daily.
Have knowledge of food handling and sanitation procedures nutrition slicing and dicing methods for various kinds of meats and vegetables and basic cooking methods such as baking broiling and grilling.
Thorough understanding of a clean kitchen and work area.
Instruct residents and staff on kitchen and food safety and how to prepare meals by following all safety guidelines as needed.
Provide nutrition education to residents as needed.
Instruct residents and staff on how to wash hands wash rinse and sterilize dishes and dish washing area.
Welcome patrons gladly and courteously.
Clean tables chairs and floors in the dining area after every meal.
Maintain appropriate temperatures for both hot and cold foods.
Record all food temperature readings for the refrigerator and freezer. logs.
Maintain the cafeteria counter in a spotless tidy and orderly manner.
Conduct a silverware count and record the knife count daily.
Keep freezers refrigerators and the supply closet cleaned as per applicable regulations.
Provide an avenue of emotional support for residents as needed.
Other duties as assigned by Chef and/or Program Director.

Skills:

Ability to operate all kitchen equipment.
Ability to prepare cook and serve three meals daily for up to 16 to 50 adults.
Understanding of certification in and ability to comply with all food safety food handling and food storage procedures and regulations.
Ability to interact with staff public clients and their families in a highly professional manner.
Good judgment and problem-solving skills.
Ability to work independently with minimal supervision.
Highly organized.
Excellent time management punctuality and reliability required.
Strong interpersonal and communication skills.
Emotional stability and personal adjustment to acting as a role model for residents.
Able to lift a minimum of 50 pounds in order to move food and supplies from storage to the kitchen.

Experience: