Hospital Cook: Scratch Kitchen & Per Diem Shifts

Southcoast Health System; Fall River (MA); On-site; USD 24,796 - 30,307; Full time

Benefits offered by this job

Competitive pay

Benefits package

403B retirement

Tuition assistance

Loan forgiveness

Leadership training

Job summary

Southcoast Health in Fall River, MA, is seeking a talented Cook to join our Per Diem team. You will prepare short-order and made-to-order foods, and garde manger items for our departmental feeding responsibilities.

The role requires at least two years of culinary experience, ServSafe certification within 60 days, and the ability to follow sanitation guidelines. Per diem shifts include day and evening schedules with weekend rotation; vaccination as required.

Qualifications

• High school diploma or equivalent required.
• Judgment and planning skills required for food preparation.
• A minimum of two years culinary experience required, institutional experience preferred.
• Serv Safe Certification Required within 60 days of hire.
• Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from vaccination by signing a statement at hire.

Responsibilities

• Prepare short-order foods, made-to-order foods and Garde Manger items for all departmental feeding responsibilities.
• Monitor food produced for quality, temperature and flavor; identify issues via tasting, portioning and visual appearance and make corrections.
• Extend recipes to ensure proper yields and maintain meal costs, etc.
• Keep production and temperature records up to date and report problems to the Chef or Manager on duty.
• Maintain all refrigerators and freezers clean and organized.
• Follow established sanitation guidelines.
• Perform other reasonable duties as assigned.

Skills

Judgment and planning skills

Culinary experience

Serv Safe Certification

Education

High school diploma or equivalent

Job description

Southcoast Health in Fall River, MA, is seeking a talented Cook to join our Per Diem team. You will prepare short-order and made-to-order foods, and garde manger items for our departmental feeding responsibilities.

The role requires at least two years of culinary experience, ServSafe certification within 60 days, and the ability to follow sanitation guidelines. Per diem shifts include day and evening schedules with weekend rotation; vaccination as required.