Senior Cook (Full Time)

Compass Group Careers•Bangor, ME

17d•$20•Onsite

About The Position

We are hiring immediately for a full time SENIOR COOK position. Location : Eastern Maine Medical Center - 489 State Street, Bangor, ME 04401 Note: online applications accepted only . Schedule : Full time schedule. Days and hours may vary. More details upon interview. Requirement : No experience is necessary. Willing to train! Fixed Pay Rate: $20.00 per hour. Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself ! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.

Requirements

No experience is necessary.
Willing to train!

Responsibilities

May oversee the cooking activities of food service associates as assigned by Food Service Director.
Prepares various entrees and menu items following established recipes.
Operates and cleans equipment after each use.
Performs scheduled routine cleaning.
Stores, labels and dates food items according to policy.
Helps maintain organized storage of dry goods and refrigerated and frozen products.
Follows HACCP guidelines to ensure quality and safety of food supply.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
Assists in the cross training of employees.
Performs other duties as assigned.