Cook

Hartford Healthcare•Westport, CT

1d•Onsite

About The Position

Hartford HealthCare offers exciting opportunities for career development and growth across its locations. It is an organization focused on bringing new technologies, breakthrough treatments, and community education. The company emphasizes a thriving organization built on thriving employees, providing a competitive benefits program for work/life balance. Hartford HealthCare has over 40,000 colleagues and is Connecticut’s most comprehensive healthcare network. St. Vincent’s Medical Center in Bridgeport, with over 3,200 employees, is a 473-bed community teaching hospital, including a 76-bed inpatient psychiatric facility and a large multispecialty provider group. This position involves preparing food according to selected menus, approved recipes, and production sheets, with a focus on quantity cooking. The Cook ensures timely preparation of food items, meeting required cooking temperatures, and may utilize creativity in garnishing, decorating, and developing new recipes under the direction of a manager. The role requires compliance with stringent health, sanitation, safety, HACCP, and food handling standards, as well as adherence to quality and cost containment standards. The Cook reports to an appropriate Food Services Manager.

Requirements

1 year of cooking or 3 years of directly related food service experience equivalent required
Must be able to read, write, understand, and speak English
Basic math required for recipe quantity calculations.
Ability to adjust recipe quantities based on census or volume.
Writing skills required for completing production records and documenting on logs and other reports.

Nice To Haves

HS Diploma, GED, or equivalent preferred
5 years of cooking in a healthcare setting or large volume/institutional cooking preferred
Serv Safe Food Handlers certification preferred

Responsibilities

Prepares food according to selected menus, approved recipes, and production sheets with knowledge of quantity cooking.
Completes the preparation of all food items in a timely manner and assures that all foods meet required cooking temperatures.
Utilizes creativity in garnishing, decorating and developing new recipes where appropriate.
Complies with stringent health, sanitation, safety, HACCP, and food handling standards.
Adheres to quality and cost containment standards.
Follows standardized recipes while being able to quantity and batch cook, appropriately garnish and decorate according to standards.
Handles, prepares, and distributes food at the proper temperature and also assists in the cleaning and proper sanitation of the equipment in accordance with health codes and departmental policies and procedures to avoid contamination.
Completes assigned administrative recordkeeping such as inventory of supplies, production records, all required logs including but not limited to temperature logs, waste logs, substitution logs, etc, and various reports as assigned on a daily basis.
Performs cleaning duties daily, waste disposal, and assists with pots and pans as needed.
Attends and participates in departmental meetings/huddles and in-services and provides direct feedback to management to promote continuous quality improvement for self and department.
Perform other related duties as required.