Cook

Purpose of Position

To prepare, cook and serve a wide range of foods in accordance with hospital specifications for all consumers.

Responsibilities

• Prepares meals for all consumers according to written menu, food production sheets and established recipes following correct food handling procedures.
• Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket kettles, knives and slicers.
• Maintains required sanitary levels throughout food preparation, service and storage.
• Cooks foods so that the food items will be quality products ready for established meal service times.
• Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods.
• Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control.
• Ensures proper handling and sanitation of various kitchen utensils and equipment.
• Reports repairs or replacement parts needed for equipment.
• Prepares food items for Special Functions.
• Utilizes leftover foods per HACCP standards.
• Performs other work related duties and activities as assigned or requested.
• Consistently provides service excellence to all donors, patients, family members, visitors, volunteers and co-workers at all times.

Qualifications

• Ability to read, write, and communicate in English
• Minimum of High School Diploma or equivalent
• Meets at least one of the following qualifications:
• Associate’s degree (A.A.) in Culinary Arts
• Minimum of three (3) years recent large quantity cooking experience in a Health Care operation
• Minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking
• (ServSafe) – ServSafe certification (obtain within six months of hire date)
• (ServSafe) – ServSafe Allergen Certification (for the state of MA; obtain within six months of hire date)
• International Dysphagia Diet Standardization Initiative, IDDS, “Training for Frontline Staff”, successful completion of within three months of hire. Administered by CCH leadership.
• Administers by CCH leadership.
• (ServSafe) – Must maintain current ServSafe certifications throughout employment

Schedule

• 40 Hours Per Week
• Rotating Days
• 4:30a-12:30p, 5:30a-1:30p, 6:30a-2:30p, 10:30a-6:30p, 11a-7p, Every Other Weekend, Rotating Holidays

Organization

• Cape Cod Hospital
• Primary Location: Massachusetts-Hyannis
• Department: CCH-Dietary Food Service

Annual/Hourly

• Hiring Pay Range: 21.33 - 38.16