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Cook (Nutritional Services) - FT/72 at Springfield Hospital, Inc
Springfield, Vermont, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Apr, 26

Salary

23.5

Posted On

14 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Food Preparation, Sanitation, Food Handling, Recipe Following, Weights and Measures, Training, Project Cleaning, Scheduling, Healthcare Cooking, English Proficiency, Computer Skills

Industry

Hospitals and Health Care

Description
Description The Cook will: Plan cooking schedule according to job flow. Prepare food according to recipes and follow cooking method for a consistent product. Utilize weights and measures to insure proper quantities. Observe food being prepared and ensure food has been tasted according to policy & procedures. Follow all sanitation and food handling specifications. Attend department specific in-service programs and mandatory hospital in-services. Assist in the training of new staff members. Be scheduled to take food orders as assigned by Director of Environment & Nutritional Services. Do project cleaning as assigned by Director of Environmental & Nutritional Services. The hours for this role are 6:00 AM - 2:30 PM; occasionally scheduled 9:30 AM - 6:00 PM. Includes every Thursday to take care of food orders and weekly project cleaning; every other weekend and rotating holidays. Requirements High School diploma or equivalent Experience in healthcare quantity cooking Ability to read, write and speak in English Knowledge of weights and measures Basic computer knowledge; proficient computer skills (preferred) Salary Range: The base rate for this position is $18.00 - $23.50 per hour. The hourly range reflected above is a good faith estimate of base pay for the position. The rate for this position ultimately will be determined based on the education, experience, knowledge, and abilities of the successful candidate.
Responsibilities
The Cook is responsible for planning cooking schedules, preparing food according to recipes, and ensuring food safety and sanitation. Additionally, the Cook assists in training new staff and performs project cleaning as assigned.