Cook - Per Diem

University of Vermont Health - Porter Medical Center; Middlebury (IN); On-site; USD 38,000 - 52,000; Full time

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 safety and sanitation of the kitchen, maintaining quality control standards and compliance with regulatory agencies and therapeutic diets.

Qualifications

• High school diploma or equivalent preferred.
• ServSafe certification preferred.
• Able to read, write and speak English.
• Demonstrates leadership and adaptability to change.
• Health and physical ability to meet job demands.
• Following standardized recipes and modifying textures/portions as required.
• Comply with regulatory standards and work effectively as a team.

Responsibilities

• Prepare and implement established seasonal menus.
• Ensure safety and sanitation of the kitchen.
• Maintain quality control and regulatory compliance with therapeutic diets.
• Collaborate with Nutrition Services Manager, staff dietitian and team members.
• Follow standardized recipes and accurately modify textures/portions.

Skills

Leadership

Adaptability

Food prep

Teamwork

Food safety

Communication

Education

High school diploma

ServSafe certification preferred

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. xzgxqkn
• Function as a team member.