Cook (DAY/EVENING SHIFT)

Masonicare Corp; Wallingford (CT); On-site; USD 25,000 - 34,000; Part time

Job summary

Masonicare Corp in Wallingford, CT is seeking a Cook for DAY/EVENING shifts on a part-time basis. You will prepare meals for residents, patients, employees and visitors, following approved recipes and HACCP guidelines.

Responsibilities include menu review, timely production, and ensuring quality and safety of all food. Experience in high-volume cooking and ServSafe knowledge are preferred; English literacy required.

Qualifications

• Education: High School diploma or equivalent.
• Vocational or technical training preferred.
• ServSafe certification preferred.

Responsibilities

• Prepare and produce all food per recipes for residents, patients, cafeteria and catering.
• Ensure quality, freshness, taste and appearance per standards.
• Plan production within meal service time restraints for each venue.
• Follow HACCP guidelines to maintain safe serving temperatures.
• Maintain cleanliness and safe operation of cooking equipment.
• Report concerns about food or equipment to the manager.

Skills

English literacy

Basic math

Education

High School Diploma

Vocational/Technical Training

Tools

Knives

Slicer

Mixer

Steamer

Convection oven

Blender

Robot coupe

Grill

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook (DAY/EVENING SHIFT)

Employee - Part-Time Service Workers Wallingford, CT, US

13 days ago Requisition ID: 16433

Salary Range: $17.80 To $25.00 Hourly

Cook (DAY/EVENING SHIFT)

Day/Evening Shift 40hrs/wk/EOW

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

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

Cook - Essential Duties and Responsibilities:

• Reviews menus and productions 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.