Cook - Per Diem

University of Vermont Health - Porter Medical Center; Middlebury (VT); On-site; USD 32,000 - 42,000; Full time

Job summary

The Cook at Helen Porter Nursing and Rehabilitation is responsible for preparing and implementing the established seasonal cycle menus under supervision of the Lead Cook and Nutrition Services Manager. You will ensure safety and sanitation of the kitchen and maintain quality control in accordance with regulatory and dietary requirements.

You will work closely with the Nutrition Services Manager, staff dietitian, support staff and other department team members to deliver high-quality meals.

Qualifications

• Minimum of three years work experience in this position.
• Minimum 18 years of age.
• ServSafe certification preferred.

Responsibilities

• Prepare and implement seasonal cycle menus.
• Ensure kitchen safety and sanitation.
• Maintain quality control and regulatory compliance.
• Collaborate with Nutrition Services Manager, staff dietitian, and other department team members.
• Follow standardized recipes and modify textures and portions as required.
• Ensure diet orders are prepared accordingly.

Skills

Leadership

Adaptability

English proficiency

Professional appearance

Satisfactory references

Follow recipes

Dietary modification

Texture modification

Regulatory compliance

Team player

Health fitness

Education

High school diploma or equivalent

Job description

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.