Cook (DAY/EVENING SHIFT)

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

Job summary

Masonicare in Wallingford, CT is seeking a Cook for DAY/EVENING shifts. The role involves preparing meals for residents, patients, staff, and visitors according to approved recipes and production sheets.

This position requires 3-5 years of large-volume cooking, ability to read English, and basic math skills; ServSafe certification is preferred. Shifts run from early morning to evening, with full-time schedule and competitive hourly pay.

Qualifications

• Education includes high school or technical training.
• 3-5 years of experience in large volume cooking.
• ServSafe certification preferred.
• Must read, write, and understand basic English and perform simple math.

Responsibilities

• Review menus and production sheets to prepare food for residents, patients, employees, and visitors.
• Ensure all food meets quality, freshness, and appearance standards by following recipes.
• Plan and execute production within time restraints for each service.
• Follow HACCP guidelines to keep temperatures safe.
• Maintain cleanliness and safe operation of cooking equipment.
• Report concerns about food and equipment to management.

Skills

English literacy

Basic math skills

Education

High School diploma

Vocational School/Technical Training

Tools

Knives

Slicer

Mixer

Steamer

Convection oven

Blender

Robot coupe

Grill

Job description

Cook (DAY/EVENING SHIFT)

MHC Food Service Employee - Full-Time Service Workers Wallingford, CT, US

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

“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:

• 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.