Cook - Vista Life Innovations

Whitsons Culinary Group•Madison, CT

23h•Onsite

About The Position

The Cook prepares fresh meals in a healthcare or patient-centered food service setting, following patient menus, healthcare dietary guidelines, recipes, and special diet, allergy, and food restriction procedures. The role supports residents’ nutrition and wellbeing by preparing food safely, attractively, and in accordance with portioning, presentation, and nutritional standards. The Cook maintains a clean, sanitized, orderly, and properly stocked kitchen and work station; completes temperature logs and production records; and coordinates cooking operations to meet meal service deadlines. The position works collaboratively with the Chef Manager and food service colleagues, and with dietary and clinical staff to support patients’ nutritional and medical needs. This is a full-time, non-exempt, primarily site-based position. Workdays and hours align with the school district’s food service schedule, which includes weekend shifts; occasional extended hours may be needed for special events or operational needs. Occasional travel to other school locations within the district may be required for substitute coverage or operational support. Paid training is provided, with opportunities to grow in healthcare food service.

Requirements

High school diploma or equivalent.
At least 1 year of professional culinary or food service experience.
ServSafe certification, or ability to obtain it within a defined timeframe upon hire; local food safety certification is required in the jurisdiction of employment.
Proficiency in recipe procedures and cooking techniques, including batch cooking and recipe execution.
English speaking and reading ability sufficient to understand and perform job assignments, follow recipes, and comply with safety requirements.
Commitment to food safety and sanitation standards.
Dependable, caring attitude; positive and professional image; good communication skills; and ability to work effectively as part of a team in a fast-paced kitchen.
Genuine interest in resident nutrition and wellbeing.
Ability to stand for most of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; and reach with hands and arms.
Ability to lift and/or move up to 50 pounds, including while turning side to side.
Ability to work around hot and cold temperatures and to perform duties near ovens, freezers, and storerooms.

Nice To Haves

Residential, correctional, or institutional food service experience.
Basic cooking knowledge; training is available for the right person.
Comfort working in a clinical or patient-centered setting.

Responsibilities

Prepare and cook meals according to healthcare dietary guidelines, recipes, and patient menus.
Follow procedures for special diets, allergies, food restrictions, and nutritional requirements.
Ensure food is prepared safely and attractively and meets portioning, presentation, and nutritional compliance standards.
Maintain food safety and sanitation standards, including HACCP and ServSafe procedures.
Complete temperature logs and production records accurately and on time.
Manage the timing and sequencing of cooking operations to meet meal service deadlines.
Set up, stock, clean, and maintain kitchen stations throughout the service day.
Collaborate with dietary and clinical staff to meet patients’ nutritional and medical needs.
Work cooperatively with the Chef Manager and fellow food service workers to support daily service goals.
Maintain a welcoming, clean, orderly station and take pride in the quality and presentation of meals.