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Cook (Nutritional Services) - Per Diem at Springfield Hospital, Inc

Springfield, Vermont, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

23.5

Posted On

05 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Recipe Following, Weights And Measures, Sanitation, Food Handling, In-Service Training, Staff Training, Food Ordering, Project Cleaning, 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. 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. Springfield Hospital is proud to offer competitive wages, comprehensive benefits package including medical, dental and vision, 401k with an employer match, short- and long-term disability insurance, paid time off, and referral bonuses. Employees are part of a close-knit, mission-driven team that values collaboration and growth.

Responsibilities

The Cook is responsible for planning cooking schedules, preparing food according to recipes and established methods, and ensuring proper use of weights and measures for consistent product quality. This role also involves adhering to all sanitation and food handling specifications, attending mandatory in-services, assisting with new staff training, and taking food orders as directed.