Cook, (Per Diem)

Cape Cod Healthcare•Hyannis, MA

5d•Onsite

About The Position

Prepares meals for all consumers according to written menu, food production sheets and established recipes following correct food handling procedures. Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket kettles, knives and slicers. Maintains required sanitary levels throughout food preparation, service and storage. Coordinates cooking of foods so that the food items will be quality products ready for established meal service times. Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods. Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control. Ensures proper handling and sanitation of various kitchen utensils and equipment. Reports repairs or replacement parts needed for equipment. Prepares food items for Special Functions. Utilizes leftover foods per HACCP standards. Performs other work related duties and activities as assigned or requested. Consistently provides service excellence to all donors, patients, family members, visitors, volunteers and co-workers at all times. Performs other work-related duties and activities as assigned.

Requirements

Ability to read, write, and communicate in English
Minimum of High School Diploma or equivalent
Associate’s degree (A.A.) in Culinary Arts OR Minimum of three (3) years recent large quantity cooking experience in a Health Care operation OR Minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking
ServSafe certification (obtain within six months of hire date)
ServSafe Allergen Certification (for the sate of MA; obtain within six months of hire date)
International Dysphagia Diet Standardization Initiative, IDDS, “Training for Frontline Staff”, successful completion of within three months of hire. Administered by CCH leadership.
Must maintain current ServSafe certifications throughout employment

Responsibilities

Prepares meals for all consumers according to written menu, food production sheets and established recipes following correct food handling procedures.
Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket kettles, knives and slicers.
Maintains required sanitary levels throughout food preparation, service and storage.
Coordinates cooking of foods so that the food items will be quality products ready for established meal service times.
Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods.
Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control.
Ensures proper handling and sanitation of various kitchen utensils and equipment.
Reports repairs or replacement parts needed for equipment.
Prepares food items for Special Functions.
Utilizes leftover foods per HACCP standards.
Performs other work related duties and activities as assigned or requested.
Consistently provides service excellence to all donors, patients, family members, visitors, volunteers and co-workers at all times.
Performs other work-related duties and activities as assigned.