Cook (Per Diem)

Hartford HealthCare; Hartford (CT); On-site; USD 43,000 - 52,000; Full time

Job summary

Hartford HealthCare is seeking a dedicated food service cook to prepare meals per approved menus and recipes. You will ensure timely production, maintain safe cooking temperatures, and apply garnishing creativity under supervision of the Food Services Manager.

Responsibilities include following standardized recipes, batch cooking, sanitation, and daily logs. Minimum 1 year cooking or 3 years related experience required; English proficiency and basic math skills essential.

Qualifications

• Minimum 1 year cooking or 3 years related food service experience.
• Must read, write, understand and speak English.
• Basic math for recipe quantity calculations.
• Ability to adjust recipes based on census or volume.

Responsibilities

• Follows standardized recipes, quantities, batch cooking, and garnish per standards.
• Handles, prepares, and distributes food at proper temperatures and maintains sanitation.
• Completes inventory, production records, and temperature/waste/substitution logs daily.
• Cleans daily, disposes waste, assists with pots and pans.
• Attends meetings, provides feedback to management for quality improvement.
• Performs other related duties as required.

Skills

Cooking experience

English proficiency

Recipe math

Education

HS Diploma or equivalent

Job description

Location Detail

80 Seymour Street (10008)

Shift Detail

8–10 hours per shift, rotating weekends, holiday availability

Job Summary

Prepares food according to selected menus, approved recipes, and production sheets with knowledge of quantity cooking. Completes the preparation of all food items in a timely manner and ensures that all foods meet required cooking temperatures. Under the direction of the manager, utilizes creativity in garnishing, decorating and developing new recipes where appropriate. Complies with stringent health, sanitation, safety, HACCP, and food handling standards. Adheres to quality and cost containment standards. Reports to appropriate Food Services Manager.

Job Responsibilities

• Follows standardized recipes while being able to quantity and batch cook, appropriately garnish and decorate according to standards.
• Handles, prepares, and distributes food at the proper temperature and also assists in the cleaning and proper sanitation of the equipment in accordance with health codes and departmental policies and procedures to avoid contamination.
• Completes assigned administrative recordkeeping such as inventory of supplies, production records, all required logs including but not limited to temperature logs, waste logs, substitution logs, etc, and various reports as assigned on a daily basis.
• Performs cleaning duties daily, waste disposal, and assists with pots and pans as needed.
• Attends and participates in departmental meetings/huddles and in‑services and provides direct feedback to management to promote continuous quality improvement for self and department.
• Perform other related duties as required.

Qualifications

Minimum Requirements:

• 1 year of cooking or 3 years of directly related food service experience equivalent required.
• Must be able to read, write, understand, and speak English.
• Basic math required for recipe quantity calculations.
• Ability to adjust recipe quantities based on census or volume.
• Writing skills required for completing production records and documenting on logs and other reports.

Preferred Qualifications

• HS Diploma, GED, or equivalent experience
• 5 years of cooking in a healthcare setting or large volume/institutional cooking
• Serv Safe Food Handlers certification
• Additional languages a plus

As an Equal Opportunity Employer/Affirmative Action employer, the organization will not discriminate in its employment practices due to an applicant’s race, color, religion, sex, sexual orientation, gender identity, national origin, and veteran or disability status.