Cook - I
: Job Details :

Summary: Applicants will have proven cooking experience in a healthcare, restaurant, or other hospitality volume production setting. Gathering, preparation, and serving of both hot and cold food items for the patient feeding system following directions of the supervisor. These items may include but not limited to pastry, sandwiches, salads, soup, entre, and dessert. This food production position utilizes patient production counts and support from the chef to produce the patient meal for either, breakfast, lunch, or supper and/or a combination of any two consecutive meals. During the lunch or supper service the position may assist and support cafeteria or caf food production items. High volume demand requires position to be able to make quick and accurate decisions in a very rapid and changing environment. Requires flexibility and fluidity. Must be able to multi-task; assimilate many different demands at once. Employee will need to be quick, thorough and efficient with time and resources. There is an expectation of strict recipe and safety adherence. Ensures appropriate supply levels to execute daily production needs. Daily sanitation and safe food handling practices need to be adhered to ongoing and maintain appropriate quality assurance / performance improvement logs accordingly. Ability to communicate in a calm professional manner and respectful of all individuals. Must have the ability to learn on the job skills, and handle periodic stressful times. Job Responsibilities: 1) Proven skill in quantity production setting and able to make quick accurate decisions in a very rapid and changing environment. 2) Safe, sanitary food handling techniques: gloves, hand washing, cross-contamination, hygiene, and proper temperature control. 3) Ensures appropriate supply levels to execute daily production needs. 4) Performs quantity food production activities in accordance with HACCP, Joint Commission, Department of Public Health, facility, and departmental regulations. 5) Prepares hot/cold food items in an appropriate timeframe following strict recipe and safety adherence. 6) Maintain temperature, quality control, and quality assurance logs as directed by supervisors and managers. 7) Cleans all equipment he/she is in contact with.......clean as you go practice of working. 8) Team player in a fast paced environment. 9) Works well under pressure, maintain composure, quality, consistency, and safety. Required Work Experience: 1) 3-5 yrs 2) Quantity Food Production Preferred Work Experience: 1) Healthcare Quantity Food Production Skills and Competencies: 1) None Listed You Belong At Baystate At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people. DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS. Education: Non-Graduate (Required) Certifications: ServSave Food Handlers Certified - ServSafe National Restaurant Association Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status.