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Cook (Windham Center) - Per Diem at Springfield Hospital, Inc
Rockingham, Vermont, United States -
Full Time

Start Date

Immediate

Expiry Date

18 Aug, 26

Salary

22.0

Posted On

20 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Quantity Cooking, Food Preparation, Sanitation, Food Handling, Weights And Measures, Recipe Adherence, Staff Training, Behavioral Health Cooking

Industry

Hospitals and Health Care

Description
Description The Windham Center Cook will: Plan cooking schedule according to job flow. Prepare food according to recipes and follows cooking method for a consistent product. Utilize weights and measures to insure proper quantities. Observe food being prepared and ensures food has been tasted according to policy and 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. Requirements Experience in quantity cooking in healthcare Experience cooking in behavioral health setting (preferred) Ability to read, write and speak English Knowledge of weights and measures ServSafe certified (preferred) Salary Range: The base rate for this position is $18.00 - $22.50 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 and preparing food according to recipes and sanitation specifications. They must ensure consistent product quality through tasting and proper use of weights and measures.