Cook

Overview

St. John's Riverside Hospital is a leader in providing the highest quality, compassionate health care utilizing the latest, state-of-the-art medical technology. Serving the Westchester community from Yonkers to the river town communities of Hastings-on-Hudson, Ardsley, Dobbs Ferry and Irvington, St. John's Riverside has been and continues to be a unique and comprehensive network of medical professionals dedicated to a tradition of service that spans generations.

 

St. John’s has been an integral part of the community since the 1890's and its’ commitment to provide the community with the most advanced medical services available continues to be the hospitals’ vision, mission and value. St. John's Riverside Hospital built itself around an early foundation of nursing and community service. In 1894, the Cochran School of Nursing, the oldest hospital-based school of nursing in the metropolitan area, was founded, thus making the St. John's Nursing Staff more than just the backbone of the hospital, but the heart and soul. St. John’s dedicated nurses give superior attention to those who need it most with a strong emphasis on patient and family-focused nursing care.   

 

St. John’s Riverside Hospital staff is committed to making life better for all patients. The hospital continues to elevate the services provided with the goal of increasing the quality of life for all who entrust St. John's Riverside Hospital to their care.

 

Personalized care together with advanced technology is what it means to be Community Strong

Responsibilities

The Cook is responsible for accurately and efficiently cooks/prepares entrees, starches, vegetables, soups and other hot food items as well as prepare and portion food ingredients prior to cooking. Prepares all components of each meal in accordance with quality standards, safety and sanitation standards, recipe directions, and, production sheet requirements.  Understands and complies with food safety and temperature standards.  Prepares/cooks all food items according to Production Sheets, par levels, off-site or special function sheets, in accordance with recipe directions, required portions, sanitation standards, etc. within specified time frames.  Cleans, maintains and organizes a clean, safe, and organized work area. Sanitizes cooking equipment, sinks, and small-wares prior to food preparation and cleans/sanitizes after preparation is completed.  Required to safely operate and maintain all types of industrial food preparation equipment, such as, but not limited to, stoves, broilers, steamers, kettles, knives, mixers, food processors, etc.

Qualifications

 High School Diploma or equivalent required. 5-10 years of cooking experience preferably in a healthcare/hotel/catering environment. Basic understanding of professional cooking and knife handling skills required. ServSafe certification and culinary diploma/certificate preferred.