Cook (TEMP)

Cape Cod Healthcare Inc.; Hyannis (MA); On-site; USD 33,000 - 54,000; Full time

Job summary

Cape Cod Hospital in Hyannis, MA, seeks a cook to prepare and serve a wide range of foods according to hospital recipes and HACCP guidelines. The role requires a positive attitude, teamwork, and professional demeanor with patients, visitors, physicians, and colleagues.

Hourly schedules include rotating shifts across early hours, with potential for permanent status. A high school diploma is required, ServSafe certifications are expected/obtainable within six months, and IDDS training is

Qualifications

• Must read, write and communicate in English.
• High School Diploma or equivalent required; AA in Culinary Arts preferred.

Responsibilities

• Prepares meals per written menu, recipes and food production sheets following proper handling.
• Maintains sanitary levels during preparation, service and storage.
• Coordinates cooking to meet established meal service times.
• Follows HACCP procedures for temperature logs and safe handling.
• Sets up meal service lines and ensures proper portion control.
• Reports equipment Repairs or replacements as needed.
• Delivers consistent service excellence to donors, patients, and staff.

Skills

English literacy

Education

High School Diploma

Associate’s degree in Culinary Arts

Job description

Purpose of Position: To prepare, cook and serve a wide range of foods in accordance with hospital specifications for all consumers. Hospital specifications to include but not limited to established recipes, hospital procedures, regulatory agency procedures, Hazard Analysis Critical Control Point, (HACCP) guidelines. This position requires a person with a positive attitude, who is pleasant and cooperative, committed to the team approach and displays a professional demeanor with patients, visitors, physicians and fellow workers.

Description

• Prepares meals for all consumers according to written menu, food production sheets and established recipes following correct food handling procedures.
• Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket kettles, knives and slicers.
• Maintains required sanitary levels throughout food preparation, service and storage.
• Coordinates cooking of foods so that the food items will be quality products ready for established meal service times.
• Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods.
• Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control.
• Ensures proper handling and sanitation of various kitchen utensils and equipment.
• Reports repairs or replacement parts needed for equipment.
• Prepares food items for Special Functions.
• Utilizes leftover foods per HACCP standards.
• Performs other work-related duties and activities as assigned or requested.
• Consistently provides service excellence to all donors, patients, family members, visitors, volunteers and co-workers at all times.
• Performs other work-related duties and activities as assigned.

Qualifications

• Ability to read, write, and communicate in English
• Minimum of High School Diploma or equivalent
• Minimum of three (3) years recent large quantity cooking experience in a Health Care operation
• Must meet at least one of the following qualifications:
  • Associate’s degree (A.A.) in Culinary Arts
• Minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking
• ServSafe certification (obtain within six months of hire date)
• ServSafe Allergen Certification (for the state of MA; obtain within six months of hire date)
• International Dysphagia Diet Standardization Initiative, IDDS, “Training for Frontline Staff”, successful completion within three months of hire. Administered by CCH leadership.
• Maintain current ServSafe certifications throughout employment

Schedule Details

TEMP May Become Permanent, 40 Hours Per Week, Rotating Weekdays, 4:30a-12:30p, 5:30a-1:30p, 6:30a-2:30p, 10:30a-6:30p, 11a-7p, Every Other Weekend and Occasional Holidays. Organization: Cape Cod Hospital

Primary Location

Massachusetts-Hyannis

Department

CCH-Dietary Food Service

Annual/Hourly

Hourly

Hiring Pay Range

23.9 - 39.3