Cook

Masonicare Corp.; Connecticut; On-site; USD 40,000 - 56,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Tuition reimbursement

401K retirement plan matching

Work-life balance

Career growth opportunities

Job summary

Masonicare Corp. is seeking a Line Cook for Masonicare at Mystic in Mystic, CT. The position is on day and evening shifts totaling 36.5 hours per week.

The Line Cook will prepare meals for residents, staff, and catered events while maintaining high standards of sanitation, quality, and presentation. Responsibilities include inventory support, food handling, and collaborating with kitchen staff to meet dietary needs and menu guidelines.

Qualifications

• High School Diploma or GED required or equivalent.
• 1–3 years of experience as a cook/chef.
• Sanitation certification preferred.
• Knowledge of food sanitation requirements and regulations.

Responsibilities

• Prepare food products for residents, staff and catered events ensuring quantity and quality standards.
• Adhere to proper sanitation guidelines and HACCP procedures.
• Maintain cleanliness and organization of kitchen and storage areas.
• Assist with inventory, ordering and receiving of food products as needed.
• Interact with residents, coworkers and supervisors professionally.
• Support menu recommendations and new food product ideas.

Skills

Food sanitation knowledge

Culinary terminology

Education

High School Diploma or GED

Culinary program recommended

Job description

Cook

Masonicare at Mystic - Mystic, CT

Day & Evening Shift - 36.5 hours per week

\"We are committed to supporting our employees with competitive pay, comprehensive benefits such as medical insurance, dental insurance, vision insurance, paid time off, tuition reimbursement, matching 401K retirement plan, work-life balance, and career growth opportunities.\"

The Line Cook prepares food products for residents, staff, and catered functions monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking of food products and the cleanliness of the kitchen and storage areas. Utilizes and directs utility staff and assists with inventory, ordering, and receiving of product.

Essential Duties and Responsibilities:

1. Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time.


2. Maintain proper time-clock procedures to ensure an accurate account of hours worked.


3. Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance.


4. Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.


5. Demonstrates customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.Handles all customer issues professionally and uses all options provided to satisfy customer.


6. Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation.


7. Adhere to proper sanitation guidelines. Ensure all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated.


8. Assists in inventory, ordering, and receiving of food products as needed.


9. Must interact with residents, coworkers, and supervisors in a professional manner.


10. Utilize and direct utility staff efficiently.


11. Accept critiques and suggestions professionally and use them as a vehicle to improvement.


12. Make recommendations with regard to the menu and new food products.


13. Reports any safety issues, equipment malfunctions and others to supervisors.


14. Ensure proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used


15. Attend all mandatory in-services, obligations, and meetings including (but not limited to) HIPPA, Corporate Compliance, AMIS, TB, and The 7 Standards.


16. All other duties as assigned.

Minimum Qualifications:

Education: High School Diploma or GED. Completion of Culinary program recommended.

Experience: 1-3 years of experience as a cook/chef.

Certificates, Licenses, Registrations: Sanitation certification preferred.

Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures.

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