Brookhaven Memorial Hospital Medical Center

  • Cook - Part Time

    Job Locations US-NY-PATCHOGUE
    Job ID
    Nutritional Services
    Position Type
  • Overview

    The major responsibility of the Cook is the preparation of all foods for patient service, Employee Dining Room, Bistro and catering functions. In so doing, he / she follows established recipes and menus using professional food production methods of measuring, preparing and cooking food.  All food is prepared under HACCP guidelines and meets quality parameters of taste, texture, temperature and appearance.  He / She is also responsible to maintaining a clean and safe work environment.


    Variable hours, every other friday and every other weekend only. Ablility to work more shifts as needed.

    General Hours:  6:00am-2:00pm/10:00am-6:00pm/11:00am-7:00pm


    • Collects ingredients, weighs, measures and prepares food according to standardized recipes. Follows recipes as written.
    • Food meets standards of the department- portion, garnish, taste, and texture.
    • Food temperature continuously monitored to insure HACCP guidelines.
    • Appropriate actions are carried out if HACCP guidelines are not met.
    • Food is ready as needed, batch cooking methods followed when appropriate.
    • Takes temperatures of foods as each tray is brought out to the line or Employee Dining Room to ensure proper temperatures are met
    • Ingredients are obtained in an orderly and efficient manner, used and stored immediately, so that area is free of extraneous items.
    • Production area is “clean as you go,” spills are wiped up immediately to prevent serious injury
    • No food or ingredients are left out for extended periods of time..
    • Follows daily cleaning schedule and special assignments.
    • Cleans/monitors that equipment (slicer, chopper, can opener, steamer, grill, etc.) is clean at the end of the shift.


    High school diploma or equivalency. Able to stand for 80-90% of workday. DOH Food Handlers Certificate. Prefer five years experience in quantity food production. Must be able to follow standardized recipes


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