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Cook (on-call) in Philadelphia, PA at Public Health Management Corporation

Date Posted: 11/7/2018

Job Snapshot

Job Description

This position is an On-Call (as needed) position.  The On-Call Cook reports to the Chef.  The Cook is responsible for planning, cooking, and providing nutritionally balanced meals three times daily for West Haven program residents and on occasion guests; ensuring kitchen cleanliness and compliance with all food safety, food handling, and food storage regulation and health regulations.

Baseline Requirements

  • The employee adheres to established policies and procedures and has no more than a counseling notice in a 12-month period.

  • Attends all mandatory in-services (CPR rectification, fire/safety, infection control, right to know, body mechanics, radiation safety & electrical safety).

  • Attends 85% of staff meeting and/or documents 100% review of minutes.

  • Adheres to professional image guidelines and has no more than a counseling notice in a 12-month period.

  • Maintains yearly TB screening and biannual physical.


  • Must be efficient, quick, and work well as part of a team.

  • Menu planning, ensuring high quality nutritional value and taste, and ability to accommodate a variety of food options, based on resident medical needs and/or cultural preferences.

  • Provide healthy, low to no sugar/fat snacks daily.

  • Have knowledge of food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling, and grilling.

  • Thorough understanding of clean kitchen and work area

  • Instruct residents and staff on kitchen and food safety, and how to prepare meals, by following all safety guidelines, as needed.

  • Provide nutrition education to residents, as needed.

  • Instruct residents and staff on how to wash hands, wash, rinse, and sterilize dishes and dish washing area.

  • Welcome patrons gladly and courteously

  • Clean tables, chairs and floors in the dining area after every meal

  • Maintain appropriate temperatures for both hot and cold foods
  • Record all food temperature readings on refrigerator and freezer temp. logs.
  • Maintain cafeteria counter in a spotless, tidy and orderly manner
  • Conduct silverware count and record knife count daily.
  • Keep freezers, refrigerator, and supply closet cleaned, as per appropriate regulations.

  • Provide an avenue of emotional support for residents, as needed.

  • Other duties as assigned by Chef and/or Program Director


  • Ability to operate all kitchen equipment

  • Ability to prepare, cook and serve three meals daily for up to 16 to 50 adults.

  • Understanding of, certification in and ability to comply with all food safety, food handling and food storage procedures and regulations.

  • Ability to interact with staff, public, clients and their families in highly professional manner.

  • Good judgment and problem solving skills.

  • Ability to work independently with minimal supervision.

  • Highly organized.

  • Excellent time management, punctuality and reliability required.

  • Strong interpersonal and communication skills.

  • Emotional stability and personal adjustment to act as a role-model for residents.

  • Able to lift up to a minimum of 50 pounds, in order to move food and supplies from storage to kitchen. 


  • Prior food service preparation experience required.

  • Prior experience providing food service in a clinical setting preferred.

  • Prior experience with menu planning preferred. 

Education Requirement

  • H.S. Diploma or GED.

  • Valid Pennsylvania Driver’s License preferred.

  • Must work towards becoming SAFE SERVE certified

  • Culinary school degree preferred. 

Salary:  Grade 12


  • Capable of lifting at least 50 lbs.

  • Position requires frequent walking, lifting, and working with hot and cold temperatures.