Cook, Full Time with Benefits

Baystate Health•Springfield, MA

1d•$19 - $25•Onsite

About The Position

Baystate Health, a nationally recognized leader in healthcare quality and safety, is looking for a Full Time Cook to join our Food and Nutrition Services team in Springfield, MA. Baystate Health, western Massachusetts’ only academic center and tertiary care provider has a long and proud tradition of continuous learning and improvement. We educate and train hundreds of healthcare workers every year and advance knowledge about new approaches to care. Together our inspired and compassionate teams manage the whole health needs of all communities in need. The applicant will have at least three to five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly. Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment. The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times—line, prep, and high volume cooking skills necessary. The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone. The applicant will be expected to clean and sanitize all equipment he/she is in contact with—scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment is essential.

Requirements

3-5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service
High School Diploma or Equivalent
GED or HiSET
Ability to read, write and comprehend English
Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone
Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience
Able to meet physical demands as determined by Health Service assessment

Nice To Haves

Serv Safe Certification preferred but not required

Responsibilities

Safe, sanitary food handling techniques: gloves, cutting boards, cross-contamination, hygiene, temperature danger zone, ingredient quality, and safety, exact recipe adherence with zero tolerance for variation
Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production.
Ensures the safe, smooth operation of production equipment. Able to assemble and operate production equipment for proper daily use and breakdown for sanitation and safety.
Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives
Cleans and sanitizes all equipment he/she is in contact with mechanical devices, movable and stationary equipment, refrigerators, cutting boards, knives, and food service equipment
Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked.
Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed.
Able to work independently with little supervision. Will perform either production, prep, or line cooking functions as necessary in accordance with HACCP, JCAHO, and DPH regulations
Prepares hot and/or cold food items in an appropriate timeframe following the direction of the Supervisor. Able to work in the production area, producing high-volume, high-quality foods as a part of a team or independently.
Must speak, read, write, and understand English fluently
Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist