Assistant Cook (37.5 Hour)

Position Highlights Facility: Connecticut Valley Hospital (CVH) Division: Dietary Department – Battell Trayline Location: Middletown, CT Work Hours: Full‑time, 37.50 hours per week Work Shift: 1st shift, 5:00am – 6:00pm, 3 days per week Work Schedule: Various work schedules available; all include 1 weekend workday. 5‑day schedules are available upon request. These positions are eligible for shift and weekend differential. Responsibilities Contribute directly to the daily functioning of the kitchen team. Engage in a variety of basic kitchen tasks, including preparing soups, salads, meats, vegetables, desserts, and beverages. Assist with the cleaning of equipment, dishes, pots, pans, floors, and walls. Safely and efficiently use various tools and machinery required for meal production. Assist in a variety of tasks as needed, ensuring smooth daily operations within a collaborative team. Examples of Duties Prepare soups, salads, meats, vegetables, desserts, and beverages. Clean, wash, and polish pots, pans, dishes, silverware, kitchen equipment, floors, and walls. Operate kitchen machines and equipment. Assist with the receiving and storage of food. Participate in serving food and packing food for delivery. Receive training in the preparation of food on a large scale. Prepare food in the absence of the cook. Assist in the preparation of production records. Perform related duties as required. Knowledge, Skills, and Ability Knowledge of simple food preparation. Understanding of liquid and dry weights and measures. Interpersonal skills. Oral and written communication skills. Ability to follow instructions and learn routines. Mathematical ability. Minimum Qualifications Any experience and training that provides the knowledge, skills, and abilities listed above. Preferred Qualifications Experience on a food tray line meal delivery system. Experience with sanitation practices in a food service environment. Experience preparing and serving complete meals per day in a food service environment. Experience with a variety of appliances in a commercial production kitchen. Experience in a hospital setting. Possession of a Commercial Food Safety Certification (e.g., ServSafe). Physical Requirements Incumbents must have adequate physical strength, stamina, physical agility, visual and auditory acuity, and maintain fitness to perform duties. Incumbents must be free from communicable diseases. A physical examination may be required. Working Conditions Incumbents may be required to lift moderate to heavy weights and may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients. Equal Opportunity Employer The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities. #J-18808-Ljbffr State of Connecticut - DMHAS Connecticut Valley Hospital