Cook (part-time)

Trinity Health

1d•Onsite

About The Position

When you join the team at Trinity Health Senior Communities (THSC), you'll gain a Career for a Generation. As a part of the larger Trinity Health network, a position on our team gives you the flexibility to work close to home or move within our system. Where ever your life may lead, there's a Trinity opportunity waiting for you. THSC is a non-profit senior housing and nursing care organization headquartered in Livonia, Mich. Offering Independent Living apartments, Assisted Living apartments, Memory Care, Long-Term Care and Short-Term Rehabilitation services across the country, THSC serves more than 35,000 seniors a year. THSC is a National Health Ministry of Trinity Health, the second largest Catholic health system in the country. Providence Place at Ingleside is an exceptional 55-plus active adult independent living community and retirement community located on a scenic hilltop in Holyoke, Massachusetts. We work diligently to enhance the senior independent living experience and offer a variety of programs for our residents to maintain an active lifestyle. Job Description: Prepares, seasons, and cooks food for patients, employees, staff, and visitors in accordance with established recipes and menus. In doing so, measures and mixes food ingredients, uses kitchen utensils and equipment, and tests food being cooked in order to determine if done.

Requirements

Work requires a high school level of educational development and up to one year of basic technical training in cooking techniques and one to two years of previous work related experience plus three months or less of on-the-job training and orientation.
No certification, registration, or licensure required.

Responsibilities

Receives orders for items to be cooked and obtains necessary food items and equipment from storage areas.
Measures, weighs and combines ingredients for quantity preparation of soups, entrees, casseroles, vegetables, meats, gravies and other food items in accordance with established recipes.
Cooks regular and diet menu items according to established recipes.
Inspects and tastes food for correct seasoning, quality and proper serving temperature, and adds ingredients or seasonings to improve flavor and/or texture.
Ensures menu items are prepared in a timely manner and that items requiring advance preparation are prepared, cooked and ready for assigned meal time.
Monitors consumption of assigned menu items and altars food production levels in order to avoid potential shortages or surpluses.
Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers, blenders, and so forth.
Maintains records of food supplies as well as ingredients used in preparation of menu items.
Transports foodstuffs to and from storerooms and refrigerators to preparation/serving areas. Ensures foodstuffs requiring refrigeration are properly stored and maintains counters, utensils and assigned work areas in a clean and sanitary condition.
Estimate food needs and, as necessary, requisitions food supplies from stores.
In the absence of the Food Service Director assumes responsibility for the dietary department.
Organizes the responsibilities and monitors the performance of the diet aides.