Cook

Southcoast Health System; New Bedford (MA); On-site; USD 45,847,000 - 63,039,000; Full time

Benefits offered by this job

Competitive pay

Benefits package

Earned Time Off

Wellbeing program

403B retirement plan

Tuition assistance

Leadership training

Job summary

Southcoast Health seeks a skilled Cook at St. Luke's Hospital in New Bedford, MA. The role involves preparing short-order foods, made-to-order items, and garde manger for all departmental feeding needs, plus ensuring quality, temperature, and flavor.

The position requires a high school diploma or equivalent, HACCP knowledge, and food safety/sanitation experience; Serv Safe within 60 days; vaccine requirements apply; hospital experience preferred. Full-time with daytime shifts.

Qualifications

• Equal to completion of high school or the equivalent.
• Experience with proper food safety/sanitation procedures and knowledge of HACCP principles.
• Two years of culinary experience in an institutional setting preferred.
• Serv Safe Certification required within 60 days of hire.
• Must be fully vaccinated against seasonal influenza and COVID-19 or be exempt with a signed exemption statement.

Responsibilities

• Prepare short-order foods, made-to-order foods and Garde Manger for departmental feeding responsibilities.
• Scratch cooking including soups, stews, chowders, and chili; monitor quality, temperature and flavor.
• Extend recipes to ensure proper yields and maintain meal costs.
• Keep production and temperature records up to date and report issues.
• Maintain all refrigerators and freezers; follow established sanitation guidelines.
• Performs other duties as assigned.

Skills

Food safety & sanitation

HACCP knowledge

Quality control

Temperature monitoring

Record keeping

Education

High school diploma or equivalent

Job description

Community Focused. Care Driven.

Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it.

Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout southeastern Massachusetts and Rhode Island.

Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home.

Find out for yourself why Southcoast Health has been voted 'Best Place to Work' for 7 years in a row!

Cook

Hours: 32 flex 40hrs

Shift: Day shift with weekend and holiday rotation; 7:00am - 3:30pm

Location: St. Luke's Hospital - New Bedford, MA

A career at Southcoast Health offers you:

• A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve
• Competitive pay and comprehensive benefits package
• Generous Earned Time Off Package
• Employee Wellbeing Program
• 403B Retirement Plan with company match
• Tuition assistance / Federal Loan Forgiveness programs
• Professional growth opportunities and customized leadership training

**Available to regular status employees who are scheduled to work a minimum of 24 hours.

Southcoast Health is an Equal Opportunity Employer.

• Position reports to the Manager Food Production or designee.
• Perform a variety of duties including but not limited to prepare short-order foods, made to order foods and Garde Manger needed for all departmental feeding responsibilities, scratch cooking (soups, stews, chowders, chili) monitor food produced for quality, temperature and flavor; identify any issues via tasting, portioning and visual appearance and make corrections; extend accurately recipes to ensure proper yields and maintain meal costs, etc.
• Keep production and temperature records up to date and report any problems to the Chef or Manager on duty.
• Responsible for maintaining all refrigerators and freezers clean and organized.
• Follow established sanitation guidelines.
• Performs other reasonable duties as assigned.
• Equal to completion of four years of high school or the equivalent required.
• Experience with proper food safety/sanitation procedures and knowledge of HACCP principles preferred.
• Two years of culinary experience in an institutional setting preferred.
• Serv Safe Certification Required within 60 days of hire.
• Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired.
• Compensation: Pay rate will be determined based on level of experience.