About the Job:
The Cook on in our Food Service Production 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.
What You’ll Do:
-
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.
Required Knowledge and Skills:
-
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.
Qualifications:
-
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.
Why You’ll Love Us:
-
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!
