NYC Health + Hospitals/Gouverneur provides primary and specialty outpatient care through its Diagnostic and Treatment Center (D&TC) and residential care for the elderly and infirmed in its 295-bed Skilled Nursing Facility (SNF). Gouverneur recently completed a $250 million modernization project to offer enhanced, cutting edge healthcare services in a state-of-the-art space. NYC Health + Hospitals/Gotham, Gouverneur's D&TC is the largest freestanding D&TC in New York, providing more than 250,000 visits per year on the Lower East Side. Gotham Health| Gouverneur provides a comprehensive array of on-site services, including primary care, pediatrics, women's health, dentistry, behavioral health, podiatry, optometry, ENT, digital imaging, infectious disease, and other specialties and sub-specialties. NYC Health + Hospitals/Gouverneur Skilled Nursing Facility provides 24-hour care for individuals in need of short-term, long-term care or hospice care. The facility is rated as a Best Nursing Home by US News and World Report. Post-Acute Care services include physical therapy, occupational therapy, speech and audiology, and vocational rehabilitation.

Duties & Responsibilities

• Prepare food following production sheets, standardized recipes and for Residents meal service.
• Review menus before preparing meals, prepares and serve them properly and attractively.
• Check production sheets for food amounts needed.
• Check recipes for ingredients needed and follows standardized recipes.
• Check refrigeration and storerooms to ensure all ingredients are in kitchen.
• Follow all Dept. and D.O.H standards for food safety.
• Check all cooked products with pocket thermometer to ensure food is cooked thoroughly and record temperatures properly.
• Meets time schedule for service of meals.
• Dates, labels and stores food properly.
• Prepares and serve foods for therapeutic diet according to planned menu.
• Confer with Executive Chef or Manager if a food item is not available.
• Perform other tasks as are necessary and appropriate according to job description.
• Responsible for the sanitary and safe handling of food and equipment. Must adhere to mealtime and schedule.
• Extensively stands and walks most of the day. Stoops, reaches, lift carriers, pulls, pushes. Handles utensils with speed and dexterity.

Minimum Qualifications

1. Elementary school graduation through the eighth grade, plus a formal course in basic cooking principles, and a New York City Department of Health Food Protection Course Certificate; and,
2. Two years of full-time, paid experience as a Cook; or, Effective Reissued 7/23/97
3. A satisfactory equivalent combination of education, experience and training; and,
4. Ability to read and write English and to understand and carry out instructions.

Department Preferences

1. Two years cooking (large batch cooking) experience, preferably in healthcare hospital environment.
2. Ability to follow oral and written instructions.