Cook

Bayhealth; Dover (DE); On-site; USD 23,391 - 35,101; Full time

Benefits offered by this job

Generous Paid Time Off

Matching 401(k)/403(b) Plans

Excellent Health, Dental, and Vision

Disability and Life Insurance

On Site Child Care

Educational Reimbursement

Health Care and Dependent Care Flex Spending Accounts

Array of Voluntary Benefits

Job summary

Bayhealth in Dover, Delaware, is looking for a full-time culinary professional to prepare and cook food for the hospital cafeteria and patient services. The position requires a high school diploma and ideally one year of culinary experience. Responsibilities include cooking schedule planning, food preparation, and maintaining sanitation standards in the kitchen. The role offers a salary range of $16.98 to $25.48 hourly and comes with generous benefits including paid time off, 401(k) matching, and educational reimbursement.

Qualifications

• High School Diploma or GED required.
• 1 year culinary experience in food production preferred.

Responsibilities

• Plan and coordinate cooking schedules.
• Prepare food items according to instructions and safe handling practices.
• Maintain sanitary controls throughout food preparation.

Job description

If you care about the opportunity to grow, to make a difference, to build a future and a life, then we just might have the career for you. Care to talk?

Bayhealth Medical Center is Central and Southern Delaware’s healthcare leader with hospitals in Dover and Milford, as well as a stand‑alone Emergency Department in Smyrna and a hybrid Emergency Department and Urgent Care in Milton. We offer various practice settings throughout Kent and Sussex Counties. Bayhealth Medical Center Kent Campus is 90 minutes from Philadelphia, Washington, DC and Baltimore. Our Sussex Campus is 30 minutes to the Delaware beaches and relaxation in the sand!

Benefits

• Generous Paid Time Off and Paid Holidays
• Matching 401(k)/403(b) Plans
• Excellent Health, Dental, and Vision
• Disability and Life Insurance options
• On Site Child Care
• Educational Reimbursement
• Health Care and Dependent Care Flex Spending Accounts
• Plus, an array of Voluntary Benefits to include Critical Care Coverage and more!

Location

Kent Campus Hospital

Status

Full Time 80 Hours

Shift

Variable

Salary Range

16.98 - 25.48 hourly

General Summary

Performs a wide variety of tasks in the preparation and cooking of food using and following standard practices and procedures. Must interpret recipes, cook and assemble large quantities of food for hospital cafeteria and/or patient food services.

Responsibilities

• Plans and coordinates cooking schedules to ensure food will be ready at required times.
• Previews menus and production sheets to determine type and quantities of meats, vegetables, soups, salads, and desserts to be obtained and prepared. Reviews menus and production sheets with lead cook, chef, or manager.
• Prepare food items, including baked items, according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Uses kitchen equipment including food processor, slicer, mixer, oven, deep fryer, and stovetop following safe practices.
• Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures; refer inaccuracies to Lead Cook or Supervisor.
• Ensures sanitary controls are maintained throughout the food preparation process. Utilizes temperature logs, leftover logs, and roast meat charts.
• Follows proper clean‑up guidelines, cleaning counters and tables, collecting department debris, and emptying trash receptacles, following proper floor cleaning guidelines, and replenishes food stock as necessary.
• All other duties as assigned within the scope and range of job responsibilities.

Required Education, Credential(s) and Experience

• Education: High School Diploma or GED.
• Credential(s): None Required.
• Experience: 1 year culinary experience with both cold and hot food production in a large commercial setting, or equivalent culinary school experience. Preferred: 2 years culinary experience with both cold and hot food production in a commercial setting or 1 year experience combined with certificate in Culinary Arts.

Preferred Education, Credential(s) and Experience

• Education: Certificate Program Associate Degree Culinary Arts Culinary Arts.
• Credential(s): ServSafe Certification.
• Experience: (Not specified).