Cook, Full Time, 1st Shift R34675 Food and Nutrition - Baystate Health

Baystate Health; Springfield (MA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in healthcare is seeking a dedicated Cook to join their Food and Nutrition Services team. This role involves preparing high-quality meals in a fast-paced environment, ensuring safety and sanitation standards are met. The ideal candidate will have 3-5 years of cooking experience, particularly in healthcare or institutional food service, and possess advanced cooking skills. Join a community-focused organization that values dignity and equity, and where your contributions will enhance the lives of patients and staff alike. Apply today to become part of a compassionate team committed to excellence in care.

Qualifications

• 3-5 years of cooking experience in a healthcare or hospitality setting.
• Knowledge of HACCP and SERV-SAFE food handling techniques.

Responsibilities

• Ensure safe and sanitary food handling techniques.
• Maintain production supply levels and operate production equipment.
• Prepare high-quality food items independently or as part of a team.

Skills

Advanced cooking skills

Safety and sanitation knowledge

Ability to work under pressure

Team player

Communication skills

Education

High School Diploma or Equivalent

Tools

Cook-chill equipment

Production equipment

Job description

Req#: R34675
Category(s): Trades/Engineering/Facilities, Food and Nutrition
Full Time / Part Time: Full-Time
Shift: First

Baystate Health, a nationally recognized leader in healthcare quality and safety, is looking for a Full Time Cook to join our Food and Nutrition Services team in Springfield, MA.

SCHEDULE:

• Full Time, 40 hours/week, 1st Shift (AM)
• Rotating days, weekends and holidays may be required

LOCATION:

• Baystate Main Campus, 759 Chestnut, Springfield, MA

Baystate Health, western Massachusetts’ only academic center and tertiary care provider has a long and proud tradition of continuous learning and improvement. We educate and train hundreds of healthcare workers every year and advance knowledge about new approaches to care. At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. We are committed to increasing diverse representation across our organization. Together our inspired and compassionate teams manage the whole health needs of all communities in need.

We strive to be the place where we can help you build the career you deserve – apply today – YOU belong at Baystate!

OUR COMPENSATION PHILOSOPHY:

We offer competitive total compensation that includes pay, benefits, and other recognition programs for our employees. The base pay range shown above considers the wide range of factors that are considered in making compensation decisions including knowledge/skills; relevant experience and training; education/certifications/licensure; and other business and organizational factors. This base pay range does not include our comprehensive benefits package and any incentive payments that may be applicable to this role.

Summary:

The applicant will have at least three to five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly.

Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment.

The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times—line, prep, and high volume cooking skills necessary.

The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone.

The applicant will be expected to clean and sanitize all equipment he/she is in contact with—scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment is essential.

Job Responsibilities:

1. Safe, sanitary food handling techniques: gloves, cutting boards, cross-contamination, hygiene, temperature danger zone, ingredient quality, and safety, exact recipe adherence with zero tolerance for variation.
2. Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production.
3. Ensures the safe, smooth operation of production equipment. Able to assemble and operate production equipment for proper daily use and breakdown for sanitation and safety.
4. Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives.
5. Cleans and sanitizes all equipment he/she is in contact with mechanical devices, movable and stationary equipment, refrigerators, cutting boards, knives, and food service equipment.
6. Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked.
7. Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed.
8. Able to work independently with little supervision. Will perform either production, prep, or line cooking functions as necessary in accordance with HACCP, JCAHO, and DPH regulations.
9. Prepares hot and/or cold food items in an appropriate timeframe following the direction of the Supervisor. Able to work in the production area, producing high-volume, high-quality foods as a part of a team or independently.
10. Must speak, read, write, and understand English fluently.
11. Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist.

Required Work Experience:

3-5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service.

Skills and Competencies:

Serv Safe Certification Preferred (May be required for Cook II).

High School Diploma or Equivalent.

Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience.

You Belong At Baystate

At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people.

DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS.

Education:

Non-Graduate (Required)

Certifications:

ServSafe Food Handlers Certified – ServSafe National Restaurant Association.

Equal Employment Opportunity Employer

Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status.

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