Connecticut Children’s is the only health system in Connecticut that is 100% dedicated to children. Established on a legacy that spans more than 100 years, Connecticut Children’s offers personalized medical care in more than 30 pediatric specialties across Connecticut and in two other states. Our transformational growth establishes us as a destination for specialized medicine and enables us to reach more children in locations that are closer to home. Our breakthrough research, superior education and training, innovative community partnerships, and commitment to diversity, equity and inclusion provide a welcoming and inspiring environment for our patients, families and team members.
At Connecticut Children’s, treating children isn’t just our job – it’s our passion. As a leading children’s health system experiencing steady growth, we’re excited to expand our team with exceptional team members who share our vision of transforming children’s health and well-being as one team.
The Senior Cook/Chef coordinates, performs and supervises and directs activities of prep cooks and other kitchen personnel engaged in preparing and cooking foods to ensure an efficient and profitable food service.
Education and/or Experience Required:
- Education Required: High School Diploma, GED, or a higher level of education that would require the completion of high school, is required. Plus, a minimum of 5 years’ prior experience or Associate’s degree or equivalent from 2-year College in Culinary, Hotel/Restaurant or Food Service-related area of study.
License and/or Certification Required:
- Serve safe or equivalent safe food handling certification required however if not serve safe certified, must obtain within 3 months of employment and maintained thereafter.
Knowledge, Skills and Abilities:
Knowledge:
- Management and leadership skills in addition to good planning and organization skills.
Skills:
- Write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.
Ability to:
- Ability to maintain friendly, efficient, Spirit of Service attitude towards customers, co-workers and clients.
- Communicate (both verbal and written) effectively with clients, customers of client and support staff.
- Effectively present information and respond to questions from groups of managers, clients, customers, patients/residents and the general public. Work with mathematical concepts such as probability and statistics. Apply concepts such as fractions, percentages, ratios and proportions to practical situations.
- Work with confidential employee, client and ARAMARK information.
- Ability to work well under pressure in a fast past work environment.
- Capable of conducting and assessing kitchen inventory
- Must be able to work a flexible schedule including nights weekends and holidays.
- Experience with delegating tasks and maintaining fast speed of service.
- Must have Knowledge of dietary restrictions and allergies in patient care.
- Must be able to assemble patient trays with accuracy for dietary and allergy restrictions in patient care.
