Cook, Memorial, 40 hours, Days

UMass Memorial Health•Worcester, MA

About The Position

The Cook prepares a wide variety of cold and cooked foods for patients, employees, and others, following standard practices, procedures, and regulatory requirements. The role plans work using production sheets and menus; prepares and cooks meats, fish, poultry, vegetables, sauces, cereals, breakfast foods, and other items; and checks food quality by taste and aroma. The Cook portions and presents food for individual servings and steam tables, prepares entrees for the patient tray line, supports cafeteria service, and assists with taste and temperature quality control. The position also requires sound sanitation, personal hygiene, and safety practices; efficient use of equipment and supplies; and participation in special food-related activities. This is a 40-hour-per-week day-shift position with a schedule of Monday through Friday and every other weekend. Scheduled hours are 10:30 a.m. to 7:00 p.m. The stated hiring range is $19.58–$34.66, based on a full-time schedule; final compensation may vary based on scheduled hours, experience, skills, qualifications, and internal equity considerations. A signing bonus may be available, with eligibility confirmed during the interview process.

Requirements

One to three years of experience in food preparation.
Ability to follow verbal and written directions.
Ability to use formulas, charts, and tables, as well as adjustable measuring instruments and graduates.
High school education or equivalent is preferred.
An equivalent combination of education and experience may be substituted where it provides proficiency in the listed areas of responsibility.

Nice To Haves

High school education or equivalent.

Responsibilities

Prepare items listed on production sheets or assigned by a supervisor for patient and non-patient areas, planning work based on production sheets and menus.
Trim and cut meat, fish, and poultry; bake, roast, stew, grill, and steam-cook them according to recipes and quality standards.
Prepare gravies, dressings, sauces, vegetables, cold meats, ground meats, cooked cereals, breakfast foods, and special items as required.
Taste and smell food to assess whether it is properly cooked and seasoned; prepare entrees and sauces in advance when appropriate.
Prepare correct serving portions, carve or slice food to the desired weight, and apply gravy, sauce, or garnish.
Portion food into steam-table pans according to layout sheets and daily cafeteria steam-table sheets.
Set up entrees for the patient tray line and assist with taste and temperature quality control.
Send appropriate items to the cafeteria on schedule and provide backup service for food lines.
Check for usable leftovers and discuss their use with the Production Manager.
Follow sanitation, personal hygiene, safety, and uniform practices.
Use equipment and supplies efficiently, minimize waste, manage leftovers, and return unused stock to proper storage.
Participate in special activities such as food functions.