Cook-PT-Weekend Evening - Hackensack Meridian Health

“Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.” 

Come join our Amazing team here at Hackensack Meridian Health! We offer EXCELLENT benefits, Scheduling Flexibility, Tuition Reimbursement, Employee Discounts and much more!!!

Prepares food for patients, employees and special functions as determined by daily production sheets, under the supervision of the Chef. Maintains high standards in personal hygiene and safety.

• Prepares and cooks food under the direction of Chef with established procedures and standardized recipes.
• Portions meats, fish and fowl and prepares foods as required for serving.
• Plans cooking schedule to have food ready on time.
• Assists in the cooking, roasting, stewing and steaming of meats, fish and fowl according to recipes, considering weight of meat, oven temperature and steam pressure to maintain food quality.
• Assists in the planning and preparation of a variety of main courses and special dietary requirement following standard or prescribed cooking methods and procedures.
• Maintains work area in a clean, safe and orderly manner.
• Notifies supervisor of faulty operation of equipment.
• Provides for the preservation of excess of surplus food in accordance with established procedures. 
• Performs other duties as requested.
• Ensures delivery of excellent customer service resulting in positive and improving patient satisfaction scores for department and Medical Center.

Education, Knowledge, Skills and Abilities Required:

• High school graduate or equivalent.
• One (1) year of hospital, industrial or commercial experience as a cook.