Cook (PER DIEM)

Masonicare; Shelton (CT); On-site; USD 25,000 - 33,000; Part time

Job summary

Masonicare at Bishop Wicke in Shelton, CT is seeking a per diem cook to prepare meals for residents, patients, employees and visitors by following approved recipes. You will review menus, produce meals within time constraints and ensure quality, safety, and appearance.

Responsibilities include following HACCP guidelines, maintaining equipment, and guiding food service staff under supervision. Requirements: High School or Vocational Training and 3-5 years of large-volume cooking; ServSafe

Qualifications

• Education: High School or Vocational/Technical Training.
• Experience: 3-5 years with large volume cooking.
• Licensure: ServSafe Certification preferred.

Responsibilities

• Reviews menus and production sheets to prepare and produce all food for resident, patient, cafeteria, and catering services.
• Ensures all food prepared meets department standards for quality, freshness, taste and appearance by following approved recipes.
• Plans and executes production of all food within time restraints for each meal service and venue.
• Follows HACCP guidelines during cooking to ensure safe serving temperatures.
• Maintains cleanliness and safe operation of cooking equipment and utensils.
• Uses kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill.
• Provides guidance and indirect oversight of food service staff and reports concerns to the manager.
• Performs other duties as assigned.

Skills

English literacy

Education

High School, Vocational School/Technical Training

Job description

Masonicare at Bishop Wicke - Shelton, Ct

Per Diem

“We are committed to supporting our employees with competitive pay, matching 401K retirement plan, work-life balance, and career growth opportunities.”

Summary of Position:

Responsible for food preparation by following approved recipes for residents, patients, employees and visitors.

Essential Duties And Responsibilities

• Reviews menus and productions sheets to prepare and produce all food needed for resident, patient, cafeteria, and catering services.
• Ensures that all food prepared meet the department standards for quality, freshness, taste and appearance by following approved recipes.
• Plans and executes the production of all food needed within the time restraints for each meal service and venue.
• Follows HACCP guidelines during the cooking process to ensure all food products are within safe serving temperature.
• Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation.
• Uses a variety of kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill to execute culinary assignments.
• Provides guidance and indirect oversight of food service staff to strive for smooth and efficient operations. Reports any concerns regarding staff, food, and equipment to appropriate manager.
• Performs other duties as assigned

Qualifications

Education: High School, Vocational School/Technical Training

Experience: 3-5 years with large volume cooking

Licensure: ServSafe Certified preferred

Knowledge/Skills/Abilities

Ability to read, write and comprehend basic instructions in English. Can perform basic mathematical skills.

Physical Demands

See Checklist

Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized.

This description of job responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.

#Shelton

Per Diem