COOK

Community Wellness Partners; Town of Clinton (NY); On-site; USD 25,000 - 28,000; Full time

Job summary

Community Wellness Partners is seeking a Cook to support daily oversight of kitchen staff and food production in Clinton, NY. The role requires preparing foods per recipes and standards, supervising aides, and ensuring timely meals for residents, staff, and events.

The position demands flexibility for nights and weekends, adherence to HACCP guidelines, and collaboration with management to maintain quality and safety in a healthcare setting.

Qualifications

• High school diploma or GED required.
• Minimum two years of quantity cooking experience.
• Minimum one year supervisory experience in food service or healthcare.

Responsibilities

• Coordinate routine staff responsibilities.
• Provide clear directions and respond to employee needs.
• Communicate professionally with coworkers and other departments.
• Work a flexible schedule including nights, weekends and holidays.
• Supervise Food Service Aides and assist in closing the department.
• Prepare and serve meals per recipes and menu cycles.
• Operate kitchen equipment to prep ingredients and cook meals.
• Monitor production and maintain records for planning and supplies.
• Assist in staffing and ordering with management as needed.
• Maintain HACCP and regulatory compliance and sanitary standards.

Skills

Staff coordination

Clear directions

Professional communication

Flexible schedule

Team leadership

Supervisory experience

Education

High School Diploma or GED

Job description

Job Details

Job Location: CLINTON, NY 13323

Salary Range: $18.00 - $20.50 Hourly

Job Shift: Any

Position Title: Cook

Position Scope

This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. This individual will prepare food in accordance with current applicable federal, state and local standards and regulations, with our established policies and procedures, and as may be directed by the Director of Dining and Nutrition Services and/or the Chef Manager/Procurement Production Supervisor, to assure that quality food service is provided at all times.

Responsibilities

• Must be able to coordinate the routine responsibilities of staff
• Ability to provide clear directions and respond accordingly to employee
• Ability to communicate with co-workers and other departments with professionalism and respect
• Ability to work a flexible schedule including nights, every other weekend and holidays
• Supervise Food Service Aides and has the responsibility of closing the department
• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for residents, vending, catering and staff dining events.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• May select recipes per menu cycle, prepares bakery items, and prepares meals for customers with special diets.
• Assures food items are prepared in accordance with current applicable federal, state and local standards. To maintain a clean, organized and sanitary work environment.
• Follow all HACCP and regulatory guidelines. Complete necessary forms as directed by management on daily basis.
• Serves as lead cook guiding and assisting in the training of less experienced cook.
• Serves as Team Leader assure that resident meals are served on a timely basis and service needs are met.
• May print GeriMenu tickets and production records as needed.
• May be responsible for opening kitchen on daily basis and assure proper staffing levels are met in the absence of management.
• Has the authority to call in additional staff when necessary in the absence of management.
• May be required to place orders with vendors when requested by management.
• Assist in establishing Dining & Nutrition Service production lines, etc., to assure that meals are prepared on time.
• Report complaints and grievances to immediate supervisor.
• Participate in and assist in departmental studies and projects as assigned.
• Attend and participate in departmental as well as mandatory in-service programs.
• Attend department and staff meetings as directed or called.
• Provides the highest quality of service at all times.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus and therapeutic menu extensions.
• Assist with the set-up of bulk meal carts for bulk delivery system for meal service.
• Independently performs advanced cooking duties in preparing food items for our customers.
• Responsible for proper storage and utilization of leftovers

QualificationsQualifications/Education/Experience:

• High School Diploma or GED or equivalent experience.
• Must have, as a minimum, two (2) year quantity cooking.
• Must have a minimum if one (1) year supervisor experience in food service or healthcare