Cook II

About the role

The Food and Nutrition Department is responsible for preparing patient meals, including special and modified diets; prepares baked goods and desserts; operates kitchen equipment; oversees production and tray line staff; stores deliveries; assists in quality control activities; maintains a clean and safe work area.

This is a full-time, 40-hour position. The schedule will be 10:00 AM – 6:30 PM with Wednesday and Thursday as the days off.

Responsibilities

• Cook foods in quantities according to menu and number of persons to be served, using standardized recipes and adjusting recipes as needed to produce required amounts.
• Modify recipes as required for special and therapeutic diets, conferring with dietitians as necessary.
• Prepare meals for special functions.
• Evaluate food for quality, quantity, appearance, temperature, and taste through observation and tasting in order to determine if it is fresh, properly portioned, and prepared correctly.
• Prepare baked goods.
• Operate kitchen equipment, including ovens, stove, grill, steam kettles, blender, food processor, mixer, slicer, and grinder, to portion and prepare food for cooking and consumption.
• Place food orders, in absence of Food Service Supervisor, reviewing menu and checking inventory.
• Receive food orders and oversee storage.
• Maintain records such as requisitions, production sheets, and other required forms.
• Use measuring utensils for recipe standardization and portion control.
• Oversee work and assign KSWs.
• Maintain a safe and clean work area by complying with sanitation codes, assisting with receiving and storing of foods, participating in cleaning and maintenance activities, reporting malfunctioning equipment, and monitoring and completing temperature and sanitizing logs.
• Inspect work and storage areas for compliance with department protocols and sanitation codes.
• Provide on-the-job training for new cooks, and others as needed, to teach cooking skills and ensure compliance with safety, sanitary, and food preparation requirements.
• Assist tray-line/dining room as assigned, reading and interpreting diet cards.

Qualifications

• Applicants must have at least (A) two years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution, or (B) any equivalent combination of the required experience and the substitutions below.

Preferred qualifications

• Given the population served, bilingual or multilingual fluency.
• Candidates must be able to read, write and otherwise communicate in English.
• ASL preferred.

Substitutions

• A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience.

About Worcester Recovery Center and Hospital (WRCH)

Located on over 20 acres in Worcester, Massachusetts, Worcester Recovery Center and Hospital (WRCH) is part of an integrated network of effective, efficient, and culturally competent mental health services. It provides intermediate and long-term inpatient care for individuals with serious and persistent mental illness who live in Massachusetts, as well as individuals requiring specialized court ordered evaluations. WRCH provides inpatient services to 290 adults and 30 adolescents, inclusive of a Deaf Inpatient Mental Health Service program for 10 patients.

DMH Mission Statement

The Department of Mental Health assures and provides access to services and support to meet the mental health needs of individuals of all ages, enabling them to live, work and participate in their communities. The Department establishes standards to ensure effective and culturally competent care to promote recovery. The Department sets policy, promotes self-determination, protects human rights and supports mental health training and research.