Cook II: Healthcare Kitchen & Patient Nutrition

Hartford HealthCare; Vernon (CT); On-site; USD 42,000 - 56,000; Full time

Job summary

Hartford HealthCare’s Manchester Memorial Hospital - Rockville Campus is hiring a Cook II to prepare high-quality hot and cold meals for patients and customers, following HACCP and department procedures. You will portion, cook, label, and station food, calibrate thermometers, and keep the kitchen clean and safe.

This role supports the Executive Chef, participates in training, completes HACCP logs, and prepares production paperwork.

Qualifications

• High school diploma or equivalent is desirable.
• Serve Safe Certification strongly preferred; absent Serve Safe Certification incumbent must obtain QFO within 30 days of hire.
• Culinary Degree strongly preferred but not required.
• Annual education at Manchester Memorial Hospital - Rockville Campus is required as well as attendance at departmental training.
• Five or more years of culinary experience in a health care environment preferred.

Responsibilities

• Portion and prepare hot and cold food items for patients and customers.
• Follow HACCP procedures and department recipes.
• Set up, restock and maintain a clean, safe work station.
• Complete HACCP logs, temperature logs and production paperwork.
• Assist the Executive Chef with training of cooks.
• Wears uniform and PPE; maintains sanitation and safety standards.
• Attend department meetings and in-services.
• Wears gloves and follows state regulatory requirements.

Skills

Communication

Written instructions

Math basics

Organization

Time management

Customer service

Education

High school diploma optional

Serve Safe Certification preferred

QFO within 30 days if no Serve Safe

Culinary degree preferred

Mandatory annual education at MMH-Rockville

Job description

Hartford HealthCare’s Manchester Memorial Hospital - Rockville Campus is hiring a Cook II to prepare high-quality hot and cold meals for patients and customers, following HACCP and department procedures. You will portion, cook, label, and station food, calibrate thermometers, and keep the kitchen clean and safe.

This role supports the Executive Chef, participates in training, completes HACCP logs, and prepares production paperwork.