Cook- Food Service Production- Full Time- Second Shift

Elliot Health System; New Hampshire; On-site; USD 34,000 - 52,000; Full time

Benefits offered by this job

Health, dental, vision coverage

Life insurance

Short-term disability

Long-term disability

Tuition reimbursement

403(b) retirement savings plan

Job summary

Elliot Health System is seeking a cook for its Food Service Production Department to prepare and cook a wide variety of meals for patients, staff, and catering events. You will follow recipes, ensure proper plate presentation, and maintain sanitary standards in a fast-paced hospital kitchen.

Role emphasizes creativity in using food resources and adapting to supply changes, while adhering to HACCP and nutrition guidelines and working closely with purchasing and other teams.

Qualifications

• Good communication skills with ability to give and receive production information.
• Knowledge of FIFO and HACCP standards.
• Ability to follow instructions.
• Ability to operate department specific equipment.
• Ability to read, write, and understand directions in the English language.

Responsibilities

• The cook prepares and cooks a wide variety of food for patients, employees, the public, and catering events.
• Follows recipes to produce consistent menu items and ensures proper plate presentation.
• Maintains sanitary work environment per state and federal standards.
• Keeps records of quantities used for production planning within the menu cycle.
• Demonstrates creativity to adapt to food resources and changes in supply.
• Operates and safely uses all types of food service production equipment.
• Works with purchasing to adapt to changes in supply and menu items.
• Complies with nutrition and sanitation regulations and safety standards.
• Maintains a clean and organized work area and meets regulatory standards.

Skills

Communication skills

FIFO

HACCP

Follow instructions

Equipment operation

English literacy

Education

High School diploma or GED

Culinary program preferred

Tools

Basic computer skills

Job description

The cook in our Food Service Production Department will be responsible for preparing and cooking a wide variety of food for patients, employees, the public, and catering events. Following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, ensuring a sanitary work environment per state and federal standards, and tapping into your creativity to adapt to food resources and changes in supply.

What You’ll Do

• Knowledge of materials/methods used in the preparation of food on a large-scale basis.
• Knowledge of sanitation/safety in handling food/equipment. Sufficient strength and physical dexterity to perform duties and responsibilities of the position.
• Prepares records of quantities used for production planning within menu cycle.
• Maintains demand or volume necessary to complete each meal period.
• Follows proper food handling techniques using HACCP standards. Records food and food storage temperatures as required.
• Checks and maintain coolers and storage areas for cleanliness, quality, and quality of food.
• Demonstrates the ability to be creative with food resources to plan and or adapt to changes in supplies.
• Operates and safely uses all types of food service production equipment.
• Works closely with the purchasing to adapt to menu items to changes in supply.
• Follows proper food portioning standards.
• Complies with nutrition and sanitation regulations and safety standards.
• Uses FIFO standards when utilizing food supplies.
• Maintains a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards.
• Maintains a positive and professional approach with coworkers and customers.

Required Knowledge And Skills

• Good communication skills with ability to give and receive production information.
• Knowledge of FIFO and HACCP standards.
• Ability to follow instructions.
• Ability to operate department specific equipment.
• Ability to read, write, and understand directions in the English language.

Qualifications

• Education: High School diploma or a GED is strongly preferred. Culinary program preferred.
• Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred.
• Certification/Licensure: Serve Safe certification preferred.
• Software/Hardware: Basic computer skills preferred.

Why You’ll Love Us

• Health, dental, prescription, and vision coverage for full-time & part-time employees
• Short-term disability, long-term disability, and life insurance coverage
• Competitive pay and earned time accrual plan
• Tuition Reimbursement and career advancement opportunities
• 403(b) Retirement Savings Plan
• Supplemental benefits, including access to the Welliot Health Center
• And more!

Work Schedule

Hours vary: 5-1:30 pm, 6-2:30 pm, 10:30-7pm. Every other weekend,