Cook

Bertrand Chaffee; Village of Springville (NY); On-site; USD 10,000 - 60,000; Part time

Job summary

Join a dedicated Nutritional Services team as a Part-Time Cook at a prominent healthcare facility. In this role, you will prepare a variety of delicious meals for residents and patients, ensuring high standards of food safety and customer service. Your responsibilities will include planning cooking schedules, measuring ingredients, and maintaining cleanliness in the kitchen. This position requires a high level of personal hygiene and the ability to lift and move up to 50 pounds. If you have a passion for cooking and a commitment to quality service, this opportunity is perfect for you.

Benefits

$500 Sign on Bonus

Qualifications

• Requires HS or GED and one year of institutional cooking experience.
• Must hold current Serve Safe Certification.

Responsibilities

• Prepare all food items according to the daily menu for residents and patients.
• Plan cooking schedule and ensure food readiness at specified times.
• Monitor food safety and sanitation duties in work areas.

Skills

Institutional cooking experience

Customer service

Food safety procedures (HACCP)

Measurement and calculation

Education

High School Diploma or GED

Tools

Blenders

Steamers

Grinders

Mixers

Slicer

Job description

Cook. Springville NY

Part Time. Days

Shifts: 6:00AM - 2:00PM and 9:30AM – 6:00PM. Weekend and Holiday rotations are required.

Wage is based on experience, ranging from $16.76 – $17.80/ hr. $500 Sign on Bonus applies.

Bertrand Chaffee Hospital and Jennie B. Richmond Nursing Home is hiring a Part Time Cook for our Nutritional Services team.

Our Cook prepares all food items according to the daily menu, including entrees, vegetables, gravies/sauces, all cold food items and baked goods for our residents and patients. The Cook is expected to:

1. Plan cooking/baking schedule to assure that all food will be ready at specified times.
2. Measure/mix ingredients according to standardized recipes using a variety of kitchen equipment and utensils such as blenders, steamers, grinders, mixers and slicer.
3. Monitor and record temperature reports of high-risk foods and procedures.
4. Support the team by performing duties on tray line, dishing up and portioning hot food.
5. Monitor coolers for rotation of food and assure food is handled according to HACCP (food safety procedures).
6. Perform sanitation duties in work areas.
7. Maintain a high level of customer service with every patient, associate, visitor, and resident he/she comes in contact with while working.
8. Have a high level of personal hygiene.
9. Carry out all duties in an ethical and honest manner, understanding and complying with all legal and other requirements in the performance of duties.

Requires:

• HS or GED
• One year of institutional cooking experience
• Must hold current Serve Safe Certification
• Ability to add/subtract using units of measurement, volume, and distance.
• Ability to stand, walk, reach, climb, kneel, lift and/or move up to 50 pounds regularly.