Cook, Part Time, 30 Hours Per Week, Baystate Wing

500 Baystate Wing Hospital; United States; Vor Ort; USD 26.000 - 34.000; Teilzeit

Benefits dieser Stelle

ServSafe Certification

Zusammenfassung

Baystate Health is seeking a part-time cook for Baystate Wing Hospital in Palmer, MA. The role covers 1st and 2nd shifts with every other weekend rotation, focusing on short-order and line cooking for room service and pod patient meals in a high-volume setting.

Candidates should have proven cooking experience in healthcare or hospitality, be flexible, and maintain strict safety and recipe adherence while efficiently managing time and resources, with knowledge of CBORD systems and HACCP standards.

Qualifikationen

• Proven cooking experience in healthcare, restaurant, or hospitality settings.
• Must be able to perform short-order, line, banquet, and pod cooking
• Must adhere to HACCP, Joint Commission and DPH regulations and safety practices.

Aufgaben

• Prepare hot and cold menu items for room service and patient meals.
• Maintain temperature, QA and logs per policy.
• Ensure adequate supply levels and timely production.
• Operate safely and efficiently in a high-volume environment.
• Work as part of a team in a fast-paced setting.

Kenntnisse

Short order cooking

Line cooking

Food safety

Multitasking

Ausbildung

GED or HiSET

Tools

CBORD

Jobbeschreibung

Baystate Health, a nationally recognized leader in healthcare quality and safety, and home to Baystate Wing Hospital is looking for a Part Time Cook to join our team in Palmer, MA! Baystate Wing Hospital is an 46-bed community hospital in Palmer, MA. Rooted in a rich tradition of service and accountability to the people of Palmer, MA and surrounding communities.

SCHEDULE: Part Time, 30 hours/week 1st and 2nd shift coverage depending on business need Every other weekend rotation Differential pay offered for certain shifts

LOCATION: Baystate Wing Hospital Palmer, MA Onsite parking

OUR COMPENSATION PHILOSOPHY: We offer competitive total compensation packages that include pay, benefits, and other recognition programs for our employees. Our compensation offers consider a wide range of factors including knowledge/skills; relevant experience and training; education/certifications/licensure; and other business and organizational factors. Compensation offers do not include our comprehensive benefits package or any incentive payments that may be applicable to this role.

Summary: The applicant will have proven cooking experience in a healthcare, restaurant, or other hospitality setting. Performs short order, line, banquet style, and pod cooking functions (primarily) in accordance with HACCP, Joint Commission, and DPH regulations—hot and cold prep and execution of meals for room service and pod patient meal service. The incumbent will have proven short-order or line cooking skills in a high-volume food service setting. High volume demand requires applicants to make quick and accurate decisions in a rapidly changing environment. Requires a very flexible and fluid person. Must be able to multitask; assimilate many different demands at once. Incumbents must be quick, thorough, and efficient with time and resources. There is an expectation of strict recipe and safety adherence. Ensures appropriate 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 computer (CBORD) generated specifics. Maintains temperature and QA logs accordingly. Ensures the safe, smooth operation of the food production department and equipment. The incumbent is expected to perform safe food handling techniques and prepare hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Produce high-quality, made-to-order, healthy food products in accordance with diet specifications in a timely manner. Must have the ability to learn on-the job-skills and handle periodic stressful times. Line or short-order cooking skills are necessary.

Job Responsibilities

• Proven skills in short order or line cooking, making quick and accurate decisions in a very rapid and changing environment
• Safe, sanitary food handling techniques: gloves, hand washing, cross-contamination, hygiene, danger zone
• Ensures appropriate supply levels to execute daily production needs.
• Responsible for daily food quantity and quality based on CBORD-generated specifics or par levels
• Performs either prep or line cooking functions in accordance with HACCP, JCAHO, and DPH regulations
• Prepares hot and/or cold food items in an appropriate timeframe following strict recipe and safety adherence, under the direction of the Exec chef, Supervisor, or designee
• Maintains temperature, QC, and QA logs as directed by Executive Chef or designee
• Cleans all equipment he/she is in contact with mechanical devices, refrigerators, cutting boards, knives, food service equipment
• Works well under pressure and maintains composure, quality, consistency, and safety.
• Ensures safe and smooth operation of food production
• Team Player in a fast-paced environment

We strive to be the place where we can help you build the career you deserve

Education:

GED or HiSET

Certifications:

ServSave Food Handlers Certified - ServSafe National Restaurant Association ServSafe National Restaurant Association ServSafe National Restaurant Association

Compensation Note:

The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate's relevant experience. No employee will be paid below the minimum of the range. Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees.

• Minimum - Midpoint - Maximum $19.29 - $22.16 - $25.87

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.

About Baystate Health Baystate Health (BH) is one of New England’s leading and largest integrated health care organizations, serving a population of nearly one million people throughout western New England. With roots dating back to the founding of Springfield City Hospital in 1873, Baystate Health has been providing high-quality and compassionate health care in western Massachusetts for more than 145 years. With more than 12,000 employees, a medical staff of nearly 3,100 physicians, and a net patient service revenue of more than $1.4 billion, the ever-growing health system includes five Massachusetts hospitals and the Baystate Mary Lane Outpatient Center in Ware: Baystate Medical Center in Springfield Baystate Children’s Hospital (located at Baystate Medical Center) Baystate Franklin Medical Center in Greenfield Baystate Wing Hospital in Palmer Baystate Noble Hospital in Westfield