Cook II

Commonwealth of Massachusetts•Fall River, MA

1d•Onsite

About The Position

The Dr. John C. Corrigan Mental Health Center (JCCMHC) is seeking a candidate to work in the Dietary Department. The incumbent in this position must be able to work independently, prepare and cook food according to menu and number of persons to be served, read and follow recipes, ability to weigh and mix ingredients, bake, grill, steam and broil meats, vegetables, fish, poultry, and other foods. Clean and sanitizes workstations throughout the day following health and safety guidelines. Handle and store food at proper temperatures in compliance with HACCP Food Service Regulations. In charge of shift in absence of supervisor and provides on the job training to all new employees. This position is 40 hours per week, working on the day shift from 9:00 am to 5:30 pm, with days off on Wednesday and Thursday.

Requirements

At least two years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution.
A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience.

Responsibilities

Prepares and serves meals and is in charge of shift and supervision in the absence of supervisors.
Provide on-the-job training for new employees, in order to teach cooking skills to ensure compliance with safety, sanitary, and food preparation requirements.
Inspects work and storage areas for compliance with sanitation codes.
Maintains and keeps up to date, all temperature charts for food, refrigerators, freezers and dishwashing machines.
Performs related duties such as developing new or modified recipes and participating in menu planning and attending meetings and conferences.
Cooks food in quantities according to menu and number of persons to be served adjusting recipes as needed to produce required amounts.
Follow meal plans for special diets and prepare necessary foods.
Roasts, fries, boils, broils and prepares meat, fish, poultry, vegetables and other foods required for daily meals.
Operates and/or uses kitchen equipment such as cutlery, grinders and slicers to portion/prepare food for cooking.
Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting, in order to determine if it is fresh, properly portioned and prepared correctly. Follows portion control requirements for menu items.
Prepare baked items from scratch such as cakes, Danish, muffins, turnovers, breads, rolls, cookies, pies and/or other related pastries.
Attends mandatory training.
Demonstrates the knowledge and skills necessary to provide appropriate care to the age related and cultural needs of the clients/patients served.