Cook II - Food and Nutrition

Manchester Memorial Hospital•Vernon, CT

About The Position

The Cook II performs a variety of functions to provide high-quality, sanitary food service to patients and customers. Duties include portioning and packaging food; preparing hot and cold items according to standardized recipes, HACCP requirements, and department procedures; cutting and slicing food; completing production and HACCP paperwork; taking food temperatures and calibrating thermometers; presenting hot food appropriately; communicating recipe ingredients and portion sizes to servers; safely using and maintaining production equipment; and storing and utilizing leftovers properly. The role also assists the Executive Chef with cook training and education and helps maintain the cleanliness of the cafeteria and kitchen. The position requires English reading, writing, and verbal communication skills, basic math skills, and the ability to organize work, manage time, balance priorities, and interact considerately with coworkers, patients, care providers, and visitors. The employee attends required meetings, in-services, and annual mandatory education; follows uniform, handwashing, glove, and personal protective equipment requirements; maintains a clean and well-stocked workstation; labels, dates, and rotates stock; and completes assigned work within the scheduled shift.

Requirements

Must be able to read and communicate verbally in English with coworkers, patients, and care providers.
Must be able to write and follow written instructions in English.
Must be able to perform basic addition and subtraction to complete paperwork accurately.
Must maintain current Serve Safe certification within the past five years; without Serve Safe certification, must obtain QFO within 30 days of hire.

Nice To Haves

High school diploma or equivalent.
Serve Safe Certification.
Culinary degree.
Five or more years of culinary experience in a health care environment.
Strong organizational and time management skills.

Responsibilities

Portion and package food items and prepare hot and cold foods according to recipes, HACCP requirements, and departmental procedures.
Slice and cut food products, set up hot food for good presentation, and communicate ingredients and portion sizes to servers.
Complete required HACCP logs, temperature logs, production sheets, and other position-related paperwork.
Take food temperatures and calibrate thermometers.
Use and maintain production equipment safely and store and utilize leftover food in accordance with HACCP and departmental procedures.
Assist the Executive Chef with training and education of cooks.
Help maintain the cleanliness of the cafeteria and kitchen.
Attend monthly department meetings and monthly departmental in-services.
Wear the required uniform and hair covering, wash hands, wear gloves, and use personal protective equipment according to applicable policies and requirements.
Set up, restock, and maintain a clean workstation; label, date, and properly rotate stock.
Complete assigned work within the scheduled shift and adjust daily routines to meet department needs.
Demonstrate proper cooking techniques, food quality and presentation, adherence to applicable diet restrictions, and customer service.
Complete annual mandatory education in a timely manner.