Cook- Part-time at Grace Cottage Family Health Hospital

Townshend, Vermont, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Feb, 26

Salary

0.0

Posted On

26 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Team Work, Positive Attitude, Quality Control, Sanitation, Recipe Following, Cost Containment, Training, Menu Review, Communication, Collaboration, Performance Evaluation, Professional Competency, Staff Meetings, Independence, Efficiency, Accuracy

Industry

Hospitals and Health Care

Description

Description The primary responsibility of the Dietary Aide/ Cook has is the organization of preparation and food production needs. They are responsible for ensuring safety and sanitation of the kitchen, maintaining quality control functions and compliance with regulatory agencies and therapeutic diets. They are expected to work collaboratively with Nutrition Services manager, dieticians, support staff and other departments personal as required. Key qualifications include working independently, have a positive attitude and team work! Education/ Experience: High school graduate or equivalent. Minimum of one-year work experience in the food service field. Experience in Food Safety desired. ServSafe certification or equivalent food safety training or willingness to get certified in a food safety program. Other Requirements: Minimum 18 years of age and have the ability to follow standardized recipes. Requirements Responsible and accountable for maintaining quality standards of practice Responsible for organizing and preparing food production needs for patients, staff and functions. Promotes and responsible for cost containment through appropriate use of physical and material resources. May provide training and orienting of new staff as needed. Responsible for reviewing menus for compliance with therapeutic diets and ensuring that all foods meet standards of practices and guidelines. Review and agree to abide by Grace Cottage Family Health & Hospital Compliance Program Interacts and shares information with others in an accurate and positive manner Promotes cohesive work environment through sensitivity and constructive criticism Confers frequently with Director of Dietary and support staff Serves as a role model with a positive attitude Evaluates own performance, including annual competency review. Maintains professional/technical competency and demonstrates this within their job performance Participates in monthly staff meetings/in-services and other committees as appropriate Ability to work without immediate supervision Ability to work efficiently and accurately.

Responsibilities

The Cook is responsible for organizing and preparing food production needs while ensuring safety and sanitation in the kitchen. They must maintain quality control and compliance with therapeutic diets and regulatory agencies.