Top 5 Lead cook Jobs in Stark Nh

Cook (Per Diem)
4 - Upper Connecticut Valley Hospital —Colebrook, NH
- Per diem
- Hospital
- ServSafe
- Computer literacy
Site Lead - K12
GENUINE FOODS —Lunenburg, VT
- $20 - $23 an hour
- Full-time
- Mid-level
- Ability to climb stairs
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
12h
Back of House Supervisor
Under Canvas Inc. —Dalton, NH
- $18 - $20 an hour
- Seasonal
- Background check
- ServSafe
- Cooking
- 401(k)
- Employee assistance program
Quick Apply
Line Cook - Open Location Placement
Under Canvas Inc. —Dalton, NH
- $16 - $18 an hour
- Seasonal
- Background check
- ServSafe
- High school diploma or GED
- 401(k)
- Employee assistance program
Quick Apply
Line Cook
Under Canvas Inc. —Dalton, NH
- $13 - $15 an hour
- Seasonal
- Background check
- ServSafe
- High school diploma or GED
- 401(k)
- Employee assistance program
Quick Apply

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Cook (Per Diem)

4 - Upper Connecticut Valley Hospital -
Colebrook, NH

Apply Now

Job Details

Per diem

Qualifications

Computer operation
ServSafe
Computer literacy
Basic math
Computer skills

Full Job Description

Work When It Works for You – Per Diem Cook

Looking for a flexible job that makes a real impact? Join our dietary department and help prepare and serve meals that brighten our patients' day. Pick up shifts that fit your schedule while enjoying a supportive team environment.

JOB SUMMARY

Prepare and cook large quantities of food in a hospital for patients, hospital staff and visitors. Perform a variety of tasks including serving meals, tray delivery, assisting patients with menus, routine cleaning, washing dishes, stocking, and receiving. Responsible for maintaining sanitary work areas and for following safe food handling practices. Reports to the Nutritional Services Director.

JOB REQUIREMENTS

Education, Required

High school or equivalent strongly preferred.

Licenses/Certifications

ServSafe certification required (may be obtained after hire.)

Work Experience, Skills, Knowledge and Abilities

Previous work-related skill, knowledge, or experience preferred, but not required. Basic computer, math, and communication (oral and written) skills required.

BEHAVIOR MENTAL AND EMOTIONAL REQUIREMENTS

Mental and emotional activities required of this job in the course of a normal shift:

Handles multiple priorities

Independent discretion/decision making

Makes decision under pressure

Manages anger/fear/hostility

Manages stress appropriately

Maintains composure in a potentially traumatic/emotional experience

Works alone effectively

Works in close proximity to others

Works in a distracting environment

Works with others effectively

POSITION SPECIFIC RESPONSIBILITIES

Responsible for appropriately opening and closing Dietary Department as determined by your scheduled position.

Adheres to daily production sheets for scheduled position.

Prepares food using kitchen equipment according to standardized recipes making adjustments for special dietary/nutrition restrictions.

Serves food to staff members, patrons and patients/residents following appropriate portion sizes while adhering to department standards for presentation.

Utilize time management to coordinate job responsibilities within your scheduled hours and complete time sensitive tasks by appropriate deadlines.

Responsible for all duties related to providing food to patients/residents during the departments hours of operation as outlined in the Dietary Department's Policy and Procedures including preparing, setting up and delivering meal trays, providing menus, assisting in patient's menu selection as necessary and other duties as assigned.

Responsible for providing patients with food which meets their prescribed therapeutic diet orders as defined in UCVH's Diet Manual.

Responsible for clearing dirty dishes from diet kitchen and patient rooms including determining the amount of food and fluids consumed by patients/residents during instances described in the Dietary Department's Policy and Procedures.

Prepares food for catering functions as assigned by Lead Cook or Nutrition Services Director.

Performs cleaning tasks as outlined on cleaning sheets for scheduled position and as assigned by Lead Cook or Nutrition Services Director.

Maintains high standards of sanitation in compliance with FDA Food Code, He-P 2300: NH Sanitary Production and Distribution of Food Rules and Dietary Department Policy and Procedures.

Utilize personal protective equipment per protocol when using chemicals.

Responsible for appropriately cleaning and sanitizing all dishes and cooking equipment, cleaning and inspecting kitchen equipment/appliances and work areas to ensure cleanliness and functional operation and reporting any issues immediately to the Lead Cook or Nutrition Services Director.

Maintain appropriate stock of food and non-food items in all refrigerators, work areas, cafeteria, dining room, diet kitchen and nursing lounge including rotating and removing out of date items daily.

Responsible for documenting daily and weekly data required in your scheduled position for quality control and improvement, inventory and volume tracking purposes.

Responsible for knowing and following all Dietary Department Policy and Procedures and UCVH Employee Handbook guidelines.

Performs other duties as requested by Nutrition Services Director.

Please Note: All new hires are required to attend a mandatory three-day orientation at Weeks Medical Center in Lancaster, NH. This orientation provides essential training, compliance information, and an introduction to our organizational culture to ensure a smooth and successful transition into your role. Attendance on all three days is required for onboarding completion.

Additionally, if Weeks Medical Center is not your designated home base, you will be eligible for travel reimbursement in accordance with our standard travel policy.

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lead cook jobs in stark nh

Cook (Per Diem)

Site Lead - K12

Back of House Supervisor

Line Cook - Open Location Placement

Line Cook

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