Cook, Per Diem, Variable Shifts, Baystate Wing

Baystate Health•Palmer, MA

13d•$19 - $28•Onsite

About The Position

Baystate Health, a nationally recognized leader in healthcare quality and safety, and home to Baystate Wing Hospital is looking for a Per Diem Cook to join our team in Palmer, MA! Baystate Wing Hospital is an 46-bed community hospital in Palmer, MA. Rooted in a rich tradition of service and accountability to the people of Palmer, MA and surrounding communities. The applicant will have proven cooking experience in a healthcare, restaurant, or other hospitality setting. Performs short order, line, banquet style, and pod cooking functions (primarily) in accordance with HACCP, Joint Commission, and DPH regulations—hot and cold prep and execution of meals for room service and pod patient meal service. The incumbent will have proven short-order or line cooking skills in a high-volume food service setting. High volume demand requires applicants to make quick and accurate decisions in a rapidly changing environment. Requires a very flexible and fluid person. Must be able to multitask; assimilate many different demands at once. Incumbents must be quick, thorough, and efficient with time and resources. There is an expectation of strict recipe and safety adherence. Ensures appropriate supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on computer (CBORD) generated specifics. Maintains temperature and QA logs accordingly. Ensures the safe, smooth operation of the food production department and equipment. The incumbent is expected to perform safe food handling techniques and prepare hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Produce high-quality, made-to-order, healthy food products in accordance with diet specifications in a timely manner. Must have the ability to learn on-the job-skills and handle periodic stressful times. Line or short-order cooking skills are necessary.

Requirements

Proven cooking experience in a healthcare, restaurant, or other hospitality setting.
Proven short-order or line cooking skills in a high-volume food service setting.
Must be able to multitask; assimilate many different demands at once.
Incumbents must be quick, thorough, and efficient with time and resources.
There is an expectation of strict recipe and safety adherence.
Ensures appropriate supply levels to execute daily production needs.
Responsible for daily food quantity and quality based on computer (CBORD) generated specifics.
Maintains temperature and QA logs accordingly.
Ensures the safe, smooth operation of the food production department and equipment.
Must have the ability to learn on-the job-skills and handle periodic stressful times.
Line or short-order cooking skills are necessary.
Non-Graduate (Required)
ServSafe Food Handlers Certified - ServSafe National Restaurant AssociationServSafe National Restaurant Association

Responsibilities

Proven skills in short order or line cooking, making quick and accurate decisions in a very rapid and changing environment
Safe, sanitary food handling techniques: gloves, hand washing, cross-contamination, hygiene, danger zone
Ensures appropriate supply levels to execute daily production needs.
Responsible for daily food quantity and quality based on CBORD-generated specifics or par levels
Performs either prep or line cooking functions in accordance with HACCP, JCAHO, and DPH regulations
Prepares hot and/or cold food items in an appropriate timeframe following strict recipe and safety adherence, under the direction of the Exec chef, Supervisor, or designee
Maintains temperature, QC, and QA logs as directed by Executive Chef or designee
Cleans all equipment he/she is in contact with mechanical devices, refrigerators, cutting boards, knives, food service equipment
Works well under pressure and maintains composure, quality, consistency, and safety.
Ensures safe and smooth operation of food production
Team Player in a fast-paced environment