Cook - Per Diem

UVM Health Network- Porter Medical Center; Middlebury (VT); On-site; USD 30,000 - 40,000; Full time

Job summary

A regional healthcare provider in Middlebury is seeking a Cook responsible for preparing seasonal cycle menus and ensuring kitchen safety. The ideal candidate will have a high school diploma and at least three years of experience in a similar position. They will work closely with the Nutrition Services Manager and other staff to maintain quality control and compliance with dietary requirements. ServSafe certification and strong communication skills are preferred. This role is vital in providing nutritious meals for residents.

Qualifications

• Minimum of three years work experience in this position.
• ServSafe certification preferred.
• Mental and physical health sufficient to meet the demands of the position.

Responsibilities

• Prepare and implement seasonal cycle menus.
• Ensure safety and sanitation of the kitchen.
• Maintain quality control standards.

Skills

Leadership

Adaptability

Communication in English

Team collaboration

Education

High school diploma or equivalent

Job description

Job Summary

The Cook is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. He/she is under the direct supervision of the Lead Cook and is ultimately supervised by the Nutrition Services Manager. He/she is responsible for ensuring sfety and sanitation of the kitchen, maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. He/she is 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 preferred.

Experience

• Minimum of three years work experience in this position.

• Minimum 18 years of age.

• ServSafe certification preferred.

Knowledge/Special Skills

• Able to read, write and speak the English language.

• 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.