Cook Per Diem

Hospital for Special Care; New Britain (CT); On-site; USD 26,000 - 38,000; Full time

Job summary

Hospital for Special Care is seeking a Food Service worker to prepare and deliver meals to patients and staff, while ensuring compliance with regulatory food safety standards. You will assist with catering, maintain a clean kitchen environment, and support dietary texture and menu specifications.

The role requires reading and following directions, basic arithmetic, and the ability to work independently in a fast-paced hospital setting. Equal opportunity employer with competitive benefits.

Qualifications

• High School Diploma or GED required; one year in quantity food production preferred.
• Reading, writing, and basic arithmetic skills necessary to perform responsibilities.
• Sanitation certificate preferred to meet food safety standards.

Responsibilities

• Set up serving lines for patient tray service and dining room service.
• Prepare short order items during meal services.
• Ensure deliveries are properly received and stored; assist in catering when needed.
• Maintain clean food preparation and production areas; follow sanitation procedures.

Skills

Reading

Writing

Basic math

Independent work

Education

High School Diploma or GED

Food service sanitation cert preferred

Job description

Position Location: Hospital for Special Care. Scheduled Weekly Hours: 0. Work Shift: First Shift. Department: Food and Nutrition.

Qualifications

High School Diploma/Graduate Equivalency Diploma (G.E.D.). One year's technical or vocational experience in quantity food production. Ability to read, write, perform simple calculations, and understand directions to perform responsibilities independently. Certified in food service sanitation is preferred.

Job Summary

Prepares and delivers food and drink to hospital patients and staff within regulatory standards for all aspects of food handling. Caters to internal and external food service customers and maintains a clean and safe food service environment. Follows all standards for recipe compliance, food texture orders and therapeutic diets.

Physical Demands

Standing and walking continuously up to seven hours. Lifting 11 – 20 pounds continuously, occasionally lifting up to 50 pounds. Push/pull 11 – 20 pounds frequently, occasionally pulling up to 40 pounds. See, hear, smell, taste, and touch continuously. Bend, twist, and forward reach frequently. Squat and reach above shoulders occasionally. Frequently grasping with both hands. Occasional fine manipulation with both hands. Irregular work schedule.

Cognitive Demands

Problem Solving – Tasks allow for the application of previously acquired knowledge. Tasks require flexibility of thought, reasoning, organizational skills, and the ability to act in some new or unfamiliar situations. Selective attention and concentration are necessary to complete some tasks. Written expression/communication tasks require basic formulation, content, syntax and spelling. Only simple sentence and very short paragraph expression is necessary. A working knowledge and familiarity with professional terms and definitions is required. Verbal expression/communication – Task allows for limited verbal communication. Use of automatic words, jargon and phrases in context are adequate for intelligibility and understanding. Reading/Auditory comprehension – Tasks require the ability to comprehend lengthy and complex messages or paragraphs and to follow multi – stage and three – step commands. Computation – Tasks require ability to add, subtract, multiply and divide. Perform basic arithmetic operations with coins and bills. Perform arithmetic operations with measuring units.

Work Demands

Inside, wet, humid, large temperature swings, noisy, odors, hazards, working around others, working in crowded space, quick response, flexible schedule.

Essential Functions

• Sets up the serving line for patient tray service and/or dining room service.
• Prepares short order items during meal services.
• Assures that deliveries are properly received and stored.
• Covers for the function coordinator in his/her absence.
• Works in other areas of the kitchen when necessary.
• Coordinates schedule for catering functions.
• Prepares and delivers food and drink to catering functions.
• Provides consultation and assistance for function planning.
• Works in dining room or patient service when functions are minimal.
• Follows Tally sheets provided to insure smooth patient tray line.
• Demonstrates knowledge of food protection and applies appropriate personal hygiene and hand washing techniques.
• Uses procedures that comply with regulatory standards for food storing, processing, holding and serving.
• Avoids cross contamination of food.
• Prepares, cooks and bakes a variety of food items using appropriate food preparation equipment.
• Participates in cleaning and sanitation of production area and production equipment.
• Maintains a clean environment throughout the day.

About Our Team

At HFSC, we are a family. Each person who is a part of our team of 1,300 employees and volunteers offers unique talents and perspectives. We all believe in keeping the same shared value of making our patients the center of what we do. By combining all of our unique skills and shared values we are able to make a positive difference in the lives of our patients. We are dedicated to creating an environment of care and engagement that makes us one of the most desirable places to work.

We are an Equal Opportunity Employer and offer a competitive benefits package.