Cook (PER DIEM)

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

Benefits offered by this job

Competitive pay

401K matching

Work-life balance

Career growth opportunities

Job summary

Masonicare Corp in Wallingford, CT, seeks a Cook (Per Diem) to support food service for residents, patients, staff and guests. You will follow approved recipes, prepare large volumes, and ensure quality and safety across meals and events.

The role emphasizes reading and following instructions in English, with preferred ServSafe certification and 3–5 years of experience in high-volume cooking. This position is per diem and on-site in Wallingford.

Qualifications

• Food preparation for residents, patients, employees and visitors.
• Ability to read, write and comprehend basic instructions in English.

Responsibilities

• Review menus and production sheets to prepare food for all services.
• Ensure food quality by following approved recipes for freshness, taste and appearance.
• Plan and execute production within meal service time constraints.

Skills

Food preparation

Menu reading

English literacy

Education

High School / Vocational Training

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)

Wallingford, CT, US

30+ days ago Requisition ID: 16370

Salary Range: $17.80 To $25.00 Hourly

Cook (PER DIEM)

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

The Cook is responsible for food preparation by following approved recipes for residents, patients, employees and visitors.

Cook - Essential Duties and Responsibilities:

• 1. Reviews menus and productions sheets to prepare and produce all food needed for resident, patient, cafeteria, and catering services.
• 2. Ensures that all food prepared meet the department standards for quality, freshness, taste and appearance by following approved recipes.
• 3. Plans and executes the production of all food needed within the time restraints for each meal service and venue.
• 4. Follows HACCP guidelines during the cooking process to ensure all food products are within safe serving temperature
• 5. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation
• 6. Can work with a variety of kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill.
• 7. Reports any concerns regarding 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
• Ability to read, write and comprehend basic instructions in English. Can perform basic mathematical skills.