Cook (TEMP)

Cook (TEMP)

Purpose of Position: To prepare, cook and serve a wide range of foods in accordance with hospital specifications for all consumers. Hospital specifications to include but not limited to established recipes, hospital procedures, regulatory agency procedures, Hazard Analysis Critical Control Point, (HACCP) guidelines. This position requires a person with a positive attitude, who is pleasant and cooperative, committed to the team approach and displays a professional demeanor with patients, visitors, physicians and fellow workers.

Prepares meals for all consumers according to written menu, food production sheets and established recipes following correct food handling procedures. Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket kettles, knives and slicers. Maintains required sanitary levels throughout food preparation, service and storage. Coordinates cooking of foods so that the food items will be quality products ready for established meal service times. Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods. Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control. Ensures proper handling and sanitation of various kitchen utensils and equipment. Reports repairs or replacement parts needed for equipment. Prepares food items for Special Functions. Utilizes leftover foods per HACCP standards. Performs other work related duties and activities as assigned or requested. Consistently provides service excellence to all donors, patients, family members, visitors, volunteers and co-workers at all times. Performs other work-related duties and activities as assigned.

Ability to read, write, and communicate in English Minimum of High School Diploma or equivalent Must meet at least one of the following qualifications: a.Associate's degree (A.A.) in Culinary Arts b. Minimum of three (3) years recent large quantity cooking experience in a Health Care operation c. Minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking (ServSafe) ServSafe certification (obtain within six months of hire date) ServSafe Allergen Certification (for the sate of MA; obtain within six months of hire date) International Dysphagia Diet Standardization Initiative, IDDS, "Training for Frontline Staff", successful completion of within three months of hire. Administered by CCH leadership. (ServSafe) Must maintain current ServSafe certifications throughout employment Schedule Details : TEMP May Become Permanent, 40 Hours Per Week, Rotating Weekdays, 4:30a-12:30p, 5:30a-1:30p, 6:30a-2:30p, 10:30a-6:30p, 11a-7p, Every Other Weekend and Occasional Holidays

Organization: Cape Cod Hospital

Primary Location: Massachusetts-Hyannis Department : CCH-Dietary Food Service Annual/Hourly : Hourly Hiring Pay Range : $ 23.9 - $ 39.3