Cook (DAY/EVENING SHIFT)

Masonicare; Wallingford (CT); On-site; USD 42,000 - 52,000; Full time

Job summary

Masonicare Health Center in Wallingford, CT is hiring a Cook for day/evening shifts. The role offers 40 hours per week with early morning to evening hours (4:30AM–7:00PM) and opportunities for growth within a supportive team.

The Cook will prepare meals for residents and staff following approved recipes, maintain HACCP standards, ensure food quality, and operate a range of kitchen equipment; ServSafe certification is preferred.

Qualifications

• Education: High School or Vocational Training.
• Experience: 3–5 years with large volume cooking.
• ServSafe certification preferred.
• Ability to read, write and comprehend basic English.

Responsibilities

• Reviews menus and production sheets to prepare food for residents and staff.
• Ensures food meets quality, freshness, taste and appearance standards.
• Plans production for each meal service within time constraints.
• Follows HACCP guidelines to keep foods at safe temperatures.
• Maintains cleanliness and safe operation of kitchen equipment.
• Operates equipment such as knives, slicer, mixer, steamer, ovens, blender, robot coupe and grill.
• Reports concerns regarding food or equipment to the manager.
• Performs other duties as assigned.

Skills

Food preparation

HACCP knowledge

Kitchen equipment handling

Reading/writing English

Education

High School or Vocational Training

ServSafe Certified

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.”

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.

#Wallingford