Cook (PER DIEM)

Masonicare Corp; Shelton (CT); On-site; USD 25,000 - 34,000; Part time

Job summary

Masonicare is seeking a Cook (PER DIEM) at Bishop Wicke in Shelton, CT. The role involves preparing meals for residents, patients, employees and visitors by following approved recipes and menus.

You will ensure food quality, safety, and timely production under HACCP guidelines, operate kitchen equipment, and supervise food service staff as needed. Requires HS diploma or technical training; 3-5 years high-volume cooking; ServSafe preferred.

Qualifications

• Education: High School or Vocational/Technical Training
• Experience: 3-5 years with large volume cooking
• Licensure: ServSafe Certification preferred
• Knowledge/Skills/Abilities: Ability to read, write and comprehend basic English; basic math

Responsibilities

• Reviews menus and production sheets to prepare food for residents, patients, employees and visitors.
• Ensures all food meets department standards of quality, freshness, taste and appearance per recipes.
• Plans and produces food within time restraints for each meal service and venue.
• Follows HACCP guidelines to keep products within safe serving temperatures.
• Maintains cleanliness and safe operation of cooking equipment and utensils.
• Operates kitchen tools (knives, slicer, mixer, steamer, convection oven, blender, robot coupe, grill).
• Provides guidance and indirect oversight of food service staff; reports concerns to the manager.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook (PER DIEM)

Salary Range: $18.39 To $25.00 Annually

Cook (PER DIEM)

Masonicare at Bishop Wicke - Shelton, Ct

“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.

8. 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.