Hospital Kitchen Chef - Food Production & Creativity

Elliot Health System; Manchester (NH); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Health & dental

Life insurance

Tuition reimbursement

Retirement plan (403b)

Job summary

Elliot Health System in Manchester, NH is seeking a Cook for our Food Service Production Department to prepare and cook a wide variety of meals for patients, staff, and catering events. You'll follow recipes, ensure plate presentation, and maintain a sanitary kitchen environment in line with state and federal standards.

This role emphasizes creativity to adapt menus based on supply, close collaboration with purchasing, and strict adherence to food safety guidelines such as HACCP and FIFO.

Qualifications

• Education: HS diploma or GED preferred.
• 2–4 years cooking experience in a hospital or restaurant setting preferred.
• Serve Safe certification preferred.
• Culinary program preferred.

Responsibilities

• Prepare and cook a wide variety of food for patients, employees, the public, and catering events.
• Follow recipes to produce consistent menu items and plate properly.
• Maintain sanitary work environment per state and federal standards.
• Record quantities used for production planning.
• Monitor coolers and storage for quality and freshness.
• Adapt to supply changes and work with purchasing on menu items.
• Ensure proper portioning and HACCP compliance.
• Operate production equipment safely.

Skills

Food prep

Sanitation

FIFO basics

HACCP knowledge

English literacy

Follow instructions

Equipment operation

Communication

Education

High School diploma or GED

Tools

Basic computer skills

Job description

Elliot Health System in Manchester, NH is seeking a Cook for our Food Service Production Department to prepare and cook a wide variety of meals for patients, staff, and catering events. You'll follow recipes, ensure plate presentation, and maintain a sanitary kitchen environment in line with state and federal standards.

This role emphasizes creativity to adapt menus based on supply, close collaboration with purchasing, and strict adherence to food safety guidelines such as HACCP and FIFO.