Hospital Kitchen Cook: Creative, High-Quality Patient Meals

Hartford HealthCare; Norwich (CT); On-site; USD 21,000 - 30,000; Full time

Job summary

Hartford HealthCare's Backus Hospital in Norwich is seeking a food service cook to prepare meals according to menus, approved recipes and production sheets, with knowledge of quantity cooking. You will ensure proper cooking temperatures and use creativity in garnishing and developing new recipes where appropriate.

Adherence to HACCP, health and safety standards, and cost containment is essential. Reports to the Food Services Manager and participates in continuous quality improvement efforts.

Qualifications

• Education: None
• Experience: 1 year of cooking or 3 years of directly related food service experience
• Licensure, Certification, Registration: None specified
• Language Skills: Must be able to read, write, understand, and speak English

Responsibilities

• Follows standardized recipes while being able to quantity and batch cook, appropriately garnish and decorate according to standards.
• Handles, prepares, and distributes food at the proper temperature and assists in cleaning and sanitation per health codes and department policies.
• Completes assigned administrative records such as inventory, production records, logs like temperature and waste, and other reports daily.
• Performs cleaning duties daily, waste disposal, and assists with pots and pans as needed.
• Attends departmental meetings/huddles and in-services; provides feedback to management to promote continuous quality improvement.
• Performs other related duties as required

Skills

Food preparation

Quality control

Sanitation standards

English communication

Job description

Hartford HealthCare's Backus Hospital in Norwich is seeking a food service cook to prepare meals according to menus, approved recipes and production sheets, with knowledge of quantity cooking. You will ensure proper cooking temperatures and use creativity in garnishing and developing new recipes where appropriate.

Adherence to HACCP, health and safety standards, and cost containment is essential. Reports to the Food Services Manager and participates in continuous quality improvement efforts.