ABOUT THE JOB:

The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply.

QUALIFICATIONS:

• Education: High School diploma or a GED is strongly preferred. Culinary program preferred.
• Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred.
• Certification/Licensure: Serve Safe certification preferred.
• Software/Hardware: Basic computer skills preferred.

• Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards.
• Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area.
• Follow proper food handling techniques using HACCP standards. Records food and food storage temperatures as required.
• Knowledge of sanitation/safety in handling food/equipment. Sufficient strength and physical dexterity to perform duties and responsibilities of the position.
• Check and maintain coolers and storage areas for cleanliness, quality, and quality of food.
• Operate and safely use all types of food service production equipment.
• Knowledge of materials/methods used in the preparation of food on a large scale basis.
• Prepare records of quantities used for production planning within menu cycle
• Work closely with the purchasing team to adapt to menu items to changes in supply.
• Follow proper food portioning standards.
• Use FIFO standards when utilizing food supplies.
• Maintain demand or volume necessary to complete each meal period.