Cook - Helen Porter

UVM Health Network- Porter Medical Center; Middlebury (VT); On-site; USD 22,000 - 30,000; Full time

Job summary

Helen Porter Nursing and Rehabilitation is seeking a cook to prepare and implement seasonal menus under supervision. You will ensure safety and sanitation, maintain quality, and comply with regulatory and therapeutic diet requirements. Collaboration with the nutrition services team is essential.

The role requires at least a high school diploma, 3+ years in food service, and ServSafe certification preferred. Weekend work with a $2/hr differential is included, and strong teamwork is expected.

Qualifications

• Read, write and speak English.
• Demonstrates leadership and adaptability.
• Good mental and physical health to meet job demands.
• Professional appearance.
• Satisfactory references.
• Able to follow standardized recipes.
• Prepare foods per diet orders.
• Able to modify textures and portions of foods.
• Comply with regulatory agency standards.
• Function effectively as a team member.

Responsibilities

• Prepare and implement established seasonal menus.
• Ensure kitchen safety and sanitation.
• Maintain quality control and regulatory compliance.
• Collaborate with nutrition services manager, staff dietitian and team.

Skills

English proficiency

Leadership

Adaptability

Team player

Diet modification

Follow recipes

Regulatory compliance

Education

High school diploma

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.