About the Organization
Tower Health is a strong, regional, integrated healthcare provider/payer system that offers leading-edge, compassionate healthcare and wellness services to a population of 2.5 million people. Together, our six hospitals and other entities provide a full range of medical care from prevention, screenings & education; to the latest clinical services and surgeries available; to rehabilitation. We also offer wellness programs & public health services that ensure our communities are the healthiest they can be. Our caring, highly trained physicians and staff are committed to patient safety and patient satisfaction.
With more than 11,000 team members, Tower Health includes Reading Hospital, a teaching hospital based in West Reading; Brandywine Hospital in Coatesville; Chestnut Hill Hospital, a teaching hospital in Philadelphia; Jennersville Hospital in West Grove; Phoenixville Hospital in Phoenixville; and Pottstown Hospital in Pottstown. We also operate Reading Hospital Rehabilitation at Wyomissing & Reading Hospital School of Health Sciences, & we have a comprehensive physician network.
Collaboration across Tower Health enables our hospitals, providers, leadership & staff to leverage best practices across the health system. Our hospitals have received national recognition for advanced care in areas such as neurosurgery and stroke, cardiac & vascular surgery, trauma, hematology & oncology. Reading HealthPlex, which opened at Reading Hospital in October 2016, combines state-of-the-art technology and world-class design to make the HealthPlex one of the most sophisticated surgical centers & inpatient facilities in the region.
At Tower Health, we have a rich history of providing high-quality, cost-effective care in the communities we serve. As the healthcare industry continues to change, one thing remains steadfast: Tower Health’s commitment to Advancing Health, Transforming Lives.
The primary purpose of this of this position is to be responsible for the prep and production of patient and cafeteria meals in accordance with current applicable federal, state, and local standards, guidelines, and regulations. To assure that quality food & service is provided at all times. Maintains cleanliness of kitchen and serving areas.
In addition, the cook oversees the operation of the kitchen to the standard of the Health Department and Joint Commission. Under the supervision of the Director of Culinary and Nutritional Services, is responsible for following recipes to prepare (batch cook) entrees, grill specials, sides and desserts. Responsible for hot and cold food preparation, including accompaniments and garnishes, and items for grab and go program as directed by director. As well as any additional duties as assigned.