Cape Cod Hospital Cook in Hyannis, Massachusetts

Cook

Department:

Food Srv Production

Schedule:

Temporary (**May become regular) 8 Hours per week

Shift:

Day Shift

Hours:

10:30a-6:30p *see schedule, e/o w/e, rot hol

Job Details:

*Schedule Generally: Week I: Saturday 10:30a-6:30p Week II: Sunday 10:30a-6:30p Cape Cod Healthcare is the leading provider of healthcare services for residents and visitors of Cape Cod. With more than 450 physicians, 4,700 employees, and 1,100 volunteers, Cape Cod Healthcare operates two-acute care hospitals, the Cape's leading provider of homecare and hospice services (VNA), a skilled nursing and rehabilitation facility (JML Care Center), an assisted living facility (Heritage at Falmouth), the Cape's only local laboratory service (CCHC Laboratory Services) and numerous health programs. We are currently seeking a dedicated Cook to join our team at Cape Cod Hospital. PURPOSE OF POSITION: To prepare, cook and serve a wide range of foods in accordance with hospital specifications for all consumers. Hospital specifications to include but not limited to established recipes, hospital procedures, regulatory agency procedures, Hazard Analysis Critical Control Point, (HACCP) guidelines. This position requires a person with a positive attitude, who is pleasant and cooperative, committed to the team approach and displays a professional demeanor with patients, visitors, physicians and fellow workers. Applicable age group of patients served by employee: MAJOR ACCOUNTABILITIES: 1. Prepares meals for all consumers according to written menu and established recipes following correct food handling procedures. 2. 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. 3. Maintains required sanitary levels throughout food preparation, service and storage. 4. Coordinates cooking of foods so that the food items will be quality products ready for established meal service times. 5. Follows HACCP procedures for recording temperatures of foods cooked, heated, and reheated and/or cooling of foods. 6. Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control. 7. Ensures proper handling and sanitation of various kitchen utensils and equipment. 8. Reports repairs or replacement parts needed for equipment. 9. Prepares food items for Special Functions. 10. Utilizes leftover foods per HACCP standards. 11. Performs other work related duties and activities as assigned or requested. EDUCATION/EXPERIENCE/TRAINING: · Ability to read, write and communicate in English at the level of a high school senior. · Experience working as a cook, (excludes shadowing or training), with a minimum of 96 hours in the CCH Nutrition & Food Services Department or an Associate's degree (A.A.) in Culinary Arts or a minimum of three (3) years recent large quantity cooking experience in a Health Care operation or a minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking. · ServSafe certified within six months of hire date. · Must maintain current ServSafe certification.

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