Day/Evening Cook - Large-Volume Kitchen & Growth

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

Job summary

Masonicare Corp in Wallingford, CT is seeking a Cook for DAY/EVENING SHIFT. The role supports residents, patients, employees and visitors with prepared meals, following approved recipes.

Shifts include early morning to evening, up to 40 hours per week, with weekend/evening work as needed. Qualifications include high school or technical training, 3-5 years of large-volume cooking, ServSafe preferred, and ability to read and write English.

Qualifications

• High school diploma or technical training.
• 3–5 years of large-volume cooking experience.
• ServSafe certification preferred.
• Ability to read, write, and understand basic English.

Responsibilities

• Reviews menus and production sheets to prepare and produce all meals for residents, patients, cafeteria, and catering.
• Ensures all food meets quality standards by following approved recipes for taste, freshness and appearance.
• Plans and executes production within time restraints for each meal service and venue.
• Follows HACCP guidelines to keep food at safe serving temperatures.
• Ensures cooking equipment and utensils are inspected and maintained for cleanliness and safety.
• Operates diverse kitchen equipment like knives, slicer, mixer, steamer, convection oven, blender, Robot Coupe and grill.
• Reports concerns about food or equipment to the manager.
• Performs other duties as assigned.

Skills

English literacy

Large-volume cooking experience

Education

High School or Vocational Training

Tools

Knives

Slicer

Mixer

Steamer

Convection oven

Blender

Robot Coupe

Grill

Job description

Masonicare Corp in Wallingford, CT is seeking a Cook for DAY/EVENING SHIFT. The role supports residents, patients, employees and visitors with prepared meals, following approved recipes.

Shifts include early morning to evening, up to 40 hours per week, with weekend/evening work as needed. Qualifications include high school or technical training, 3-5 years of large-volume cooking, ServSafe preferred, and ability to read and write English.