We are looking for a Cook to join our team at Penn Medicine Lancaster General Health. This is a full-time position with working hours from 6am to 2:30pm, required to work every other weekend and every other holiday. You will be responsible for preparing assigned items according to standardized recipes, which includes the preparation of vegetables, roasting, baking, broiling, and frying entree items. Additionally, you will prepare breakfast hot foods and sandwiches, set up the tray-line, slice meats, and pre-portion necessary items. You will maintain all hot production areas and equipment in an orderly, clean, and sanitary condition.

Essential Functions:

• Perform all preparation as assigned, primarily involved in preparing entrees, vegetables, slicing meats and cheeses, and pre-portioning necessary items.
• Ensure 100% compliance to tested and standardized recipes.
• Check foods prepared for proper taste, texture, appearance, temperature, and quality throughout the preparation, holding, and serving process.
• Comply with and practice Hazard Analysis Critical Control Point procedures.

Secondary Functions:

• Participate in maintaining food production storage areas, preparation areas, entree serving area, and equipment utilized in these areas in an orderly, clean, and sanitary condition.
• Set up entree and vegetable/soup station on the tray assembly line and check temperatures.
• Perform other duties as requested.

Please note that this job description is not intended to be an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job.

• 100% Tuition Assistance at The Pennsylvania College of Health Sciences.
• Paid Time Off and Paid Holidays.
• Shift, Weekend and On-Call Differentials.
• Health, Dental and Vision Coverage.
• Short-Term and Long-Term Disability.
• Retirement Savings Account with Company Matching.
• Child Care Subsidies.
• Onsite Gym and Fitness Classes.

• High school diploma or equivalent (GED).
• Two (2) years experience in cooking in all areas (hot production).
• One (1) year experience in cooking cold food.
• One (1) year experience in volume cooking.
• Culinary School diploma with high volume cooking is preferred.
• Two (2) or more years of experience in large volume production is preferred.
• One (1) year of experience in training and directing staff is preferred.