Lead Cook - High-Volume Healthcare Kitchen

Masonicare; Shelton (CT); On-site; USD 25,000 - 33,000; Part time

Job summary

Masonicare at Bishop Wicke in Shelton, CT is seeking a per diem cook to prepare meals for residents, patients, employees and visitors by following approved recipes. You will review menus, produce meals within time constraints and ensure quality, safety, and appearance.

Responsibilities include following HACCP guidelines, maintaining equipment, and guiding food service staff under supervision. Requirements: High School or Vocational Training and 3-5 years of large-volume cooking; ServSafe

Qualifications

• Education: High School or Vocational/Technical Training.
• Experience: 3-5 years with large volume cooking.
• Licensure: ServSafe Certification preferred.

Responsibilities

• Reviews menus and production sheets to prepare and produce all food for resident, patient, cafeteria, and catering services.
• Ensures all food prepared meets department standards for quality, freshness, taste and appearance by following approved recipes.
• Plans and executes production of all food within time restraints for each meal service and venue.
• Follows HACCP guidelines during cooking to ensure safe serving temperatures.
• Maintains cleanliness and safe operation of cooking equipment and utensils.
• Uses kitchen equipment such as knives, slicer, mixer, steamer, convection oven, blender, robot coupe and grill.
• Provides guidance and indirect oversight of food service staff and reports concerns to the manager.
• Performs other duties as assigned.

Skills

English literacy

Education

High School, Vocational School/Technical Training

Job description

Masonicare at Bishop Wicke in Shelton, CT is seeking a per diem cook to prepare meals for residents, patients, employees and visitors by following approved recipes. You will review menus, produce meals within time constraints and ensure quality, safety, and appearance.

Responsibilities include following HACCP guidelines, maintaining equipment, and guiding food service staff under supervision. Requirements: High School or Vocational Training and 3-5 years of large-volume cooking; ServSafe