Cook

Masonicare; Wallingford (CT); On-site; USD 36,000 - 48,000; Full time

Job summary

Masonicare is hiring a Cook to support food preparation for residents, patients and staff. You will follow approved recipes and production sheets to produce meals across multiple venues, while maintaining quality and presentation.

Shifts range from early morning to evening with 40 hours per week, and opportunities for career growth within a care-focused environment. Candidates should be able to read menus, follow HACCP guidelines, and work collaboratively with kitchen staff.

Qualifications

• Experience in large-volume cooking (3–5 years).
• Able to follow approved recipes and HACCP guidelines.
• ServSafe certification preferred.
• English literacy and basic math skills.

Responsibilities

• Reviews menus and production sheets to prepare food for residents, patients, cafeteria and catering.
• Ensures all food meets quality, freshness, taste and appearance by following recipes.
• Plans production to meet meal service times and venue requirements.
• Follows HACCP guidelines to keep food at safe serving temperatures.
• Maintains cooking equipment and utensils for cleanliness and safe operation.
• Operates kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill.
• Reports concerns regarding food and equipment to appropriate manager.
• Performs other duties as assigned.

Skills

English literacy

Basic math

Education

High School

Vocational School/Technical Training

Job description

Day & Evening Shift 40hrs/wk / EOW

Shifts vary from as early as 4:30AM to 7:00PM

“We are committed to supporting our employees with competitive pay, matching 401K retirement plan, work-life balance, and career growth opportunities.”

The Cook is responsible for food preparation by following approved recipes for residents, patients, employees and visitors.

Cook - Essential Duties and Responsibilities:

1. Reviews menus and productions sheets to prepare and produce all food needed for resident, patient, cafeteria, and catering services.
2. Ensures that all food prepared meet the department standards for quality, freshness, taste and appearance by following approved recipes.
3. Plans and executes the production of all food needed within the time restraints for each meal service and venue.
4. Follows HACCP guidelines during the cooking process to ensure all food products are within safe serving temperature
5. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation
6. Can work with a variety of kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill.
7. Reports any concerns regarding food and equipment to appropriate manager
8. Performs other duties as assigned

Qualifications:

• Education: High School, Vocational School/Technical Training
• Experience: 3-5 years with large volume cooking
• Licensure: ServSafe Certified preferred
• Ability to read, write and comprehend basic instructions in English. Can perform basic mathematical skills.