Cook - Helen Porter

UVM Health - Porter Medical Center; Middlebury (VT); On-site; USD 19,286,000 - 28,930,000; Full time

Benefits offered by this job

Weekend differential

Job summary

UVM Health - Porter Medical Center is seeking a Cook to prepare and implement seasonal menus under supervision. You will ensure kitchen safety, sanitation, and quality, while complying with regulations and diet orders.

Collaboration with the Nutrition Services Manager, dietitian, and staff is essential. The role requires a high school diploma, at least three years in food service (cook experience preferred), and preferably ServSafe certification.

Qualifications

• High school diploma or equivalent required.
• Minimum of three years experience in food service; cook experience preferred.
• ServSafe certification preferred; reads/writes English.

Responsibilities

• Prepare and implement established seasonal cycle menus.
• Ensure kitchen safety and sanitation.
• Maintain quality control and regulatory compliance.
• Collaborate with Nutrition Services Manager, staff dietitian, and others.

Skills

Leadership

Teamwork

English proficiency

Attention to detail

Education

High school diploma or equivalent

ServSafe certification

Job description

Please note this position requires working every weekend. There is a $2/hr differential paid on top of hourly rate of pay for weekend hours.

Job Description

The Cook is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. They are under the direct supervision of the Lead Cook and ultimately supervised by the Nutrition Services Manager. They are responsible for ensuring safety and sanitation of the kitchen, maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. They are expected to work collaboratively with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required.

Education

High school diploma or equivalent required.

Experience

Minimum of three years experience in food service, experience as cook strongly preferred. Minimum 18 years of age. ServSafe certification preferred. Able to read, write and speak the English langue. Demonstrates ability to provide leadership and adapt to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member.