Cook

Cook

The Cook on in our Rivers Edge Nutrition Services Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, ensuring a sanitary work environment per state and federal standards, and tapping into your creativity to adapt to food resources and changes in supply.

Knowledge of materials/methods used in the preparation of food on a large-scale basis. Knowledge of sanitation/safety in handling food/equipment. Sufficient strength and physical dexterity to perform duties and responsibilities of the position. Prepares records of quantities used for production planning within menu cycle. Maintains demand or volume necessary to complete each meal period. Follows proper food handling techniques using HACCP standards. Records food and food storage temperatures as required. Checks and maintain coolers and storage areas for cleanliness, quality, and quality of food. Demonstrates the ability to be creative with food resources to plan and or adapt to changes in supplies. Operates and safely uses all types of food service production equipment. Works closely with the purchasing to adapt to menu items to changes in supply. Follows proper food portioning standards. Complies with nutrition and sanitation regulations and safety standards. Uses FIFO standards when utilizing food supplies. Maintains a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Maintains a positive and professional approach with coworkers and customers.

Good communication skills with ability to give and receive production information. Knowledge of FIFO and HACCP standards. Ability to follow instructions. Ability to operate department specific equipment. Ability to read, write, and understand directions in the English language.

Education: High School diploma or a GED is strongly preferred. Culinary program preferred.

Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred.

Certification/Licensure: Serve Safe certification preferred.

Software/Hardware: Basic computer skills preferred.

Health, dental, prescription, and vision coverage for full-time & part-time employees. Short-term disability, long-term disability, and life insurance coverage. Competitive pay and earned time accrual plan. Tuition Reimbursement and career advancement opportunities. 403(b) Retirement Savings Plan. Supplemental benefits, including access to the Welliot Health Center. And more!