Cook 2

Care New England Health System; Warwick (RI); On-site; USD 21,000 - 30,000; Full time

Job summary

Care New England Health System is seeking a hospital cook responsible for preparing food for dining rooms, patients, and special events under the supervision of the Food Production Manager. Duties include following standardized recipes and HACCP records, plating meals for patients, and maintaining clean, safe work areas.

Experience in institutional cooking or an Associate’s degree in culinary arts is required, along with a state-registered Food Safety Certificate.

Qualifications

• Two years of institutional cooking or an Associate’s Degree in Culinary Arts.
• Food Safety Certificate required from approved vendor and registered with the State of Rhode Island.
• Able to read and write, use simple arithmetic, and keep simple records.
• Good interpersonal skills and the ability to work with individuals at all levels.
• Proficiency in the English language required.

Responsibilities

• Prepare and cool foods using standardized recipes, production sheets and HACCP records.
• Maintain principles of proper food production and related activities.
• Serve and plate meals for patient services as needed.
• Control quantity and quality of food handling and cleanliness in the work area.
• Maintain high standards of food handling and cleanliness in the work area.
• Clean work area throughout and at end of shift.
• Assist with catered events for food preparation and service.
• Maintain Food Safety Certification through approved vendor.
• Perform all other duties as assigned.

Skills

Institutional cooking

Culinary arts education

Education

Associate’s Degree in Culinary Arts

Food Safety Certificate

Job description

Responsible for preparing food for dining room, patients, and special functions under the general direction of the Food Production Manager.

Duties and Responsibilities:

• 1. Responsible for the preparation and cooling of foods using standardized recipes,production sheets and HACCP Records.
• 2. Responsible for maintaining principles of proper food production and other related activities.
• 3. Serves and plates meals for patient services as needed.
• 4. Control quantity and quality of food handling and cleanliness in the work area.
• 5. Maintains high standards of food handling and cleanliness in the work area.
• 6. Responsible for cleaning work area throughout and at end of shift.
• 7. Assist with catered events for food preparation and service.
• 8. Maintains Food Safety Certification through approved vendor.
• 9. Performs all other duties as assigned.

Job Qualifications

• At least two years of institutional cooking or an Associate’s Degree in Culinary Arts.
• Food Safety Certificate required from approved vendor and registered with the State of Rhode Island
• Able to read and write, use simple arithmetic, and keep simple records.
• Must have good interpersonal skills and the ability to work with individuals at all levels.
• Proficiency in the English language required.

Additional Information:

Care New England Health System (CNE) and its member institutions, Butler Hospital, Women & Infants Hospital, Kent Hospital, VNA of Care New England, Integra, The Providence Center, and Care New England Medical Group, and our Wellness Center, are trusted organizations fueling the latest advances in medical research, attracting top specialty-trained doctors, and honing renowned services and innovative programs to engage in the important discussions people need to have about their health.

EEOC Statement: Care New England is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Ethics Statement: Employee conducts himself/herself consistent with the ethical standards of the organization including, but not limited to hospital policy, mission, vision, and values.

Americans with Disability Act Statement: External and internal applicants, as well as position incumbents who become disabled must be able to perform the essential job-specific functions either unaided or with the assistance of a reasonable accommodation, to be determined by the organization on a case-by-case basis.