Cook II

Commonwealth of Massachusetts•Worcester, MA

6d•Onsite

About The Position

The Worcester Recovery Center and Hospital (WRCH), under the Department of Mental Health, is hiring a full-time Cook II for its Food and Nutrition team. The department prepares patient meals, including special and modified diets; prepares baked goods and desserts; operates kitchen equipment; oversees production and tray-line staff; stores deliveries; supports quality control; and maintains a clean, safe work area. The position is 40 hours per week. Available schedules are 10:00 AM–6:30 PM, with either Tuesday and Wednesday or Wednesday and Thursday off. WRCH is located on more than 20 acres in Worcester, Massachusetts, and is part of an integrated network of mental health services. It provides intermediate and long-term inpatient care for Massachusetts residents with serious and persistent mental illness, as well as specialized court-ordered evaluations. WRCH serves 290 adults and 30 adolescents, including a Deaf Inpatient Mental Health Service program for 10 patients. A criminal background check will be completed for the recommended candidate before hiring. Education, licensure, and certifications will be verified. Candidates must acknowledge and attest to their COVID-19 and influenza vaccination status or required mitigation measures, as applicable to the position.

Requirements

At least two years of full-time or equivalent part-time experience preparing and cooking food in a hotel, restaurant, cafeteria, catering firm, government institution, or private institution; or an equivalent combination of experience and permitted substitutions.
A culinary arts, food services, or food trades diploma or certificate from a recognized trade, technical, or vocational school at high school level or higher may substitute for up to one year of the required experience.
Ability to read, write, and otherwise communicate in English.

Nice To Haves

Bilingual or multilingual fluency.
American Sign Language (ASL) proficiency.

Responsibilities

Cook food in quantities appropriate to menus and the number of people served, using standardized recipes and adjusting recipes as needed.
Modify recipes for special and therapeutic diets, consulting dietitians as necessary.
Prepare meals for special functions and prepare baked goods.
Evaluate food quality, quantity, appearance, temperature, and taste to ensure food is fresh, correctly portioned, and properly prepared.
Operate kitchen equipment, including ovens, stoves, grills, steam kettles, blenders, food processors, mixers, slicers, and grinders.
Place food orders in the Food Service Supervisor’s absence by reviewing menus and checking inventory.
Receive food orders and oversee food storage.
Maintain requisitions, production sheets, and other required records.
Use measuring utensils to standardize recipes and control portions.
Oversee work and assign KSWs.
Maintain a safe and clean work area by following sanitation codes, assisting with receiving and storing food, participating in cleaning and maintenance, reporting malfunctioning equipment, and monitoring and completing temperature and sanitizing logs.
Inspect work and storage areas for compliance with department protocols and sanitation codes.
Train new cooks and others as needed in cooking skills and safety, sanitation, and food-preparation requirements.
Assist the tray line or dining room as assigned, including reading and interpreting diet cards.