Cook

Job details

The people of Memorial Sloan Kettering Cancer Center (MSK) are united by a singular mission: ending cancer for life. Our specialized care teams provide personalized, compassionate, expert care to patients of all ages. Informed by basic research done at our Sloan Kettering Institute, scientists across MSK collaborate to conduct innovative translational and clinical research that is driving a revolution in our understanding of cancer as a disease and improving the ability to prevent, diagnose, and treat it. MSK is dedicated to training the next generation of scientists and clinicians, who go on to pursue our mission at MSK and around the globe.

Food Preparation

Time: 70%

Cooks assigned menu items and special orders.
Performance Expectations:
• Cooks assigned food items per recipes, production sheet specifications and department guidelines.
• Rotates food (i.e., uses oldest items first) assures food is cooked properly (e.g., right temperature, not raw, not greasy, not burnt) and is garnished attractively.
• Employs the "batch cook preparation method" (i.e., batches specified for each item to ensure freshness food quality, consistency, timeliness and attractive presentation) throughout shift.
• Places food in correct (i.e., proper size for type of food) pans for service; fills pans up to rim and places pans in warmers for pick up and distribution.
• Weighs, measures, and labels food for distribution to designated areas according to production assignments.
• Checks food for proper temperature (e.g., over 140 degrees for hot food and less that 40 degrees for cold food) before food leaves work station.
• Responds to last minute and specialty items immediately.
• Completes assigned advanced preparatory assignments from production sheet by end of shift.
• Informs supervisor as soon as possible if prep assignment cannot be completed by the end of shift.
• Conducts showplace cooking demonstrations as assigned by Cook, Group Leader.

Surveillance, Prevention and Control of the Environment

Time: 20%

Follows established safety precautions and sanitation procedures.
Performance Expectations:
• Conducts temperature checks at designated intervals, completes documentation, reports substandard results to the Supervisor as per the Policies and Procedures Manual and the New York City and State Health Codes.
• Operates and maintains equipment carefully and according to in-service training, manufacturer's manual and Departmental Policies and Procedures Manual; reports mechanical failures or needed repairs to maintain equipment in good working conditions.
• Posts wet floor signs promptly and reports potential hazards immediately. Wipes up all spills (e.g., grease, liquids) immediately during meal preparation.
• Returns all service equipment to its designated location according to station checklist.
• Wears appropriate uniforms/clothing, protective gear, gloves etc. when handling food products as well as cleaning chemicals as per Department Policies and Procedures Manual and New York City and State Health Codes.
• Cleans and sanitizes all equipment and work station according to the Department Policies and Procedures Manual and New York City and State Health Codes.
• Uses clean and sanitized pots, utensils, and tool for the preparation of each new food product.
• Stores food properly with labels, dates, rotates (FIFO), discards and reports outdated products to the supervisor as per the Department Policies and Procedures Manual and New York City and State Health Codes.
• Removes and excess juice, fat or grease before refrigerating. Checks with supervisor for possible use of food waste before disposing in garbage. (e.g., puts aside fat and vegetable trimmings for stock pot).
• Performs special scheduled cleaning assignments as assigned by supervisor.
• Adheres to established lifting procedures (i.e., lifting with the knees, not the back.)
• Uses proper cleaning solution for each task as per department guidelines.

Station Organization

Time: 10%

Ensures all ingredients, utensils, and equipment are at the proper station and ready before food preparation time.
Performance Expectations:
• Reports to supervisor for assignment and production sheet at the beginning of shift.
• Reviews production sheets to determine the type and quantities of food to be prepared.
• Turns on all cooking equipment needed to prepare assigned menu items to proper temperature 15 minutes before food preparation (Morning cook only).
• Assures that all foodstuffs, utensils, pots, and pans necessary to prepare assigned menu items area available at assigned works station before food preparation begins.
• Pans up food in preparation for cooking per department guidelines within required time frames; (e.g., rinses all raw food in cold water, cuts/measures into portion sizes and seasons appropriately, rotates food, uses correct size pan for type of food and stores in refrigerator until cooking time).
• Informs supervisor when foodstuffs are running low in refrigerator.
• Assures availability of all food needed for next day's assigned menu items.
• Informs supervisor when additional ingredients are needed to complete assigned menu items for the next days to meal preparation.
• Prepares bucket with sanitizer solution and disposable towelettes for use throughout shift.
• Reports any difficulty or delay in set up and station organization to supervisor.

Closing:

At MSK, we believe in fair, competitive pay that reflects your job, experience, and skills.

MSK is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sexual orientation, national origin, age, religion, creed, disability, veteran status or any other factor which cannot lawfully be used as a basis for an employment decision.  

Federal law requires employers to provide reasonable accommodation to qualified individuals with disabilities. Please tell us if you require a reasonable accommodation to apply for a job or to perform your job. Examples of reasonable accommodation include making a change to the application process or work procedures, providing documents in an alternate format, using a sign language interpreter, or using specialized equipment.