Cook

Cottage Hospital; Haverhill (NH); On-site; USD 42,000 - 62,000; Full time

Job summary

Cottage Hospital in Woodsville, NH, is seeking a Kitchen Supervisor responsible for all patient and staff meals, ensuring dietary requirements are met and meals are served on schedule. You will supervise kitchen staff, train new employees, and be cross-trained to support operations.

Responsibilities include HACCP compliance, food preparation, tray service, waste minimization, menu planning, and ensuring proper temperatures and food safety.

Qualifications

• Follows HAACP food safety guidelines.
• Oversees dietary staff in food preparation, tray service, and dishwashing.
• Delivers trays to patients with courteous service and adherence to dietary needs.

Responsibilities

• Follows HAACP food safety guidelines.
• Oversees dietary staff in food preparation, tray service, and dishwashing.
• Prepares food efficiently with correct temperatures and appealing presentation.
• Reports shortages and places food orders as needed.
• Reviews menus and plans cooking schedules to meet on-time service.
• Ensures proper cleaning and safety protocols for equipment.

Skills

HAACP

Staff supervision

Food safety

Menu planning

Training staff

Education

High School diploma

Technical training

Tools

Kitchen equipment operation

Job description

Hospital
90 Swiftwater Road
Woodsville, NH 03785, USA

Responsible for all food preparation, production and ordering for all patient meals, staff, guest meals, and special functions according to the Cottage Hospital Dietary requirements and for meeting established meal schedules. Responsible for the general supervision of the kitchen and staff for his/her shifts, training new employees. Is cross trained in all positions. Has contact with patients, hospital employees/staff, visitors and the community at large by the different functions and associations the hospital participates in, in a competent manner to promote the mission of Cottage Hospital and Dietary Department.

Responsibilities

• Follows HAACP food safety guidelines.
• Oversees dietary staff in food preparation, tray service, and dishwashing. Assists with food prep, trains staff, and checks trays for accuracy.
• Prepares food efficiently, ensuring quality, correct temperature, consistency, and appearance.
• Minimizes waste by using leftovers creatively within 48 hours. Rotates supplies and suggests specials within budget to add menu variety. Maintains and reviews production records to reduce waste.
• Delivers trays to patients, providing courteous service and fulfilling food requests that align with dietary needs.
• Follows proper food handling and storage practices, ensuring correct temperatures, labeling, and stock rotation. Reports shortages and places food orders when needed.
• Reviews menus and plans cooking schedules to ensure food is ready on time. Follows standardized recipes and adjusts seasonings as needed for quality.
• Follows safety protocols when using kitchen equipment and practices proper cleaning techniques. Reports equipment issues to maintenance.

Education

High School or better.

Technical/other training or better in Other or related field.

Experience

Experience in food preparation; minimum of three years’ experience in commercial food service and/or institutional food service.

Licenses & Certifications

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.