Cook-Full Time 40 hours- EOW

BRISTOL HOSPITAL GROUP•Bristol, CT

2d•Onsite

About The Position

Plans and performs a variety of operations to prepare and cook various main courses and special food stuffs for hospital patients and for cafeteria food services. Responsible for keeping all preparation areas clean. Bristol Health is a Magnet ® recognized organization and received the 2020 Press Ganey Leading Innovator award. We are dedicated to providing compassionate, quality care and upholding our values of Communication, Accountability, Respect and Empathy (C.A.R.E.).

Requirements

One to three years institutional cooking, quantity food production
Knowledge of Standards Measures
knowledge of proper use of knives
knowledge of proper sanitation practices
recipe reading and comprehension and conversion
basic cooking skills
institutional food production
experience in using cooking equipment, slicer food chopper, mixer, ovens and fryer.
Ability to work independently.
Physical ability including but not limited to bending, reaching, standing, walking and lifting 15-30 pounds.
Prolonged standing at periods of 3 or more hours at a time is required.
Ability to verbalize so the average person can comprehend.
Visual and hearing acuity correctable to normal.
Read and write, basic math skills.
Ability to read, comprehend and execute written and oral instructions.

Nice To Haves

High School Diploma or GED preferred.

Responsibilities

Opens kitchen, sets up production preparation area, unlocks coolers and storage areas.
Reviews menus and production sheets for the days activities; refers any questions or concerns to supervisor.
Uses recipes to accurately prepare all food items; if recipe is not available notifies supervisor; follows production sheets for the amounts to prepare.
Insures all foods are freshly prepared as procedures as recipes dictate.
Always follows batch cooking procedure when applicable.
Insures that all food items are always prepared on time for patient tray line, cafeteria, and catering events.
Reports any product spoilage or shortages, or substandard quality to supervisor, and properly handles all leftovers according to specified procedure.
Takes and records food temperatures at midpoint of tray line service and ensures that food is within acceptable standards.
Appropriately uses kitchen equipment including knives, slicers, food choppers, mixers, stove, ovens steamers, and fryers.
Instructs and oversees food service workers and pot washer.
Cleans equipment after each use according to procedures.
Cleans and sanitizes work areas upon completion of each process.
Reports any defective equipment other safety/sanitation issues to supervisor.
Attends and participates in scheduled cook’s meetings.
Performs additional related duties as requested or as dictated by responsibilities.
Performs department closing responsibilities as assigned.
Follows directions without repeated instruction.
Completes assigned tasks correctly and within time frame.
Follows safety and sanitation rules at all times.
Is on duty and ready to work on time.
Agrees to work when asked during staffing shortage.
Follows the standards for acceptable attendance.
Takes breaks only when own work and team’s work is complete.
Initiates tasks without being told (knows and follows routine without reminders).
Identifies potential problems and solves them effectively.
Recognizes when someone needs help and assists without being asked.
Recommends improvements to own job and department’s work in general.
Suggests menu items for patients, cafeteria, and catering.