Cook – Hospital Food Services (Full-Time)

Grace Cottage Family Health & Hospital•Townshend, VT

3d•$20 - $23•Onsite

About The Position

Grace Cottage Family Health & Hospital is seeking a dependable and motivated Cook to join our Food Services team. In this role, you will prepare high-quality, nutritious meals for hospital patients, residents, staff, and visitors while maintaining the highest standards of food safety, sanitation, and customer service. Excellent Benefits and Sign on bonus. Days, 11 am – 7 pm. The primary responsibility of the Cook has is the organization of preparation and food production needs. He/she is responsible for ensuring safety and sanitation of the kitchen, maintaining quality control functions and compliance with regulatory agencies and therapeutic diets. They are expected to work collaboratively with Nutrition Services manager, dieticians, support staff and other departments personal as required.

Requirements

High school graduate or equivalent.
Minimum of one-year work experience in the food service field.
Minimum 18 years of age
Ability to read, write and speak English.
Ability to follow standardized recipes.

Nice To Haves

Experience in Food Safety desired.
ServSafe certification or equivalent food safety training or willingness to get certified in a food safety program.

Responsibilities

Responsible and accountable for their actions and judgments
Responsible and accountable for maintaining quality standards of practice.
Responsible for organizing and preparing food production needs for patients, staff and functions.
Promotes and responsible for cost containment through appropriate use of physical and material resources.
May provide training and orienting of new staff as needed.
Responsible for reviewing menus for compliance with therapeutic diets and ensuring that all foods meet standards of practices and guidelines.
Review and agree to abide by Grace Cottage Family Health & Hospital Compliance Program
Interacts and shares information with others in an accurate and positive manner.
Provides clear expectations for department staff on standards of practice
Promotes cohesive work environment through sensitivity and constructive criticism
Confers frequently with Director of Dietary and support staff
Serves as a role model with a positive attitude
Evaluates own performance, including annual competency review. Maintains professional/technical competency and demonstrates this within their job performance
Participates in monthly staff meetings/in-inservices and other committees as appropriate
Ability to work without immediate supervision
Ability to work efficiently and accurately.