Cook (DAY/EVENING SHIFT)

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

Benefits offered by this job

Competitive pay

401K matching

Work-life balance

Career growth opportunities

Job summary

Masonicare Health Center in Wallingford, CT, is seeking a Cook for DAY/EVENING SHIFT. The role supports resident, patient, cafeteria, and catering food production, following approved recipes and HACCP guidelines.

Responsibilities include planning production to meet meal service times, maintaining equipment cleanliness, and ensuring food quality and appearance. Requires high school or technical training and 3–5 years’ large-volume cooking experience. ServSafe preferred.

Qualifications

• Education: High School or technical training.
• 3-5 years' experience with large volume cooking.
• ServSafe certification preferred.

Responsibilities

• Prepare and produce food for residents, patients, cafeteria, and catering.
• Ensure quality, freshness, taste, and presentation per recipes.
• Plan production within meal service time constraints.
• Follow HACCP guidelines for safe serving temperatures.
• Maintain cleanliness and safe operation of cooking equipment.
• Work with equipment including knives, slicer, mixer, steamer, oven, blender.
• Report concerns about food and equipment to the manager.
• Perform other duties as assigned.

Skills

English proficiency

Math skills

Education

High School Diploma

Vocational/Technical Training

Job description

Cook (DAY/EVENING SHIFT)

Masonicare Health Center - Wallingford, CT

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.”

Cook - Essential Duties and Responsibilities:

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

#Wallingford