Cook, Full Time - Baystate Health
Springfield, MA
About the Job
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 .
SCHEDULE:
+ Full Time, 40 hours/week, Shift Negotiable (1st or 2nd)
+ Rotating days and weekends may be required
LOCATION :
+ Baystate Main Campus
+ Springfield, MA
THE ADVANTAGES OF WORKING WITH BAYSTATE!
+ Excellent Compensation High-quality, low-cost medical, dental and vision insurance
+ Generous PTO – up to 25 days in the first year, with scheduled earned increases
+ Continuing education support and reimbursement
+ First Time Home Buyers Financial Packages
+ Farm Share Memberships
+ 403b retirement company match & annual company contribution increase based on years of service
+ Free money coach advice from a certified professional
+ Wellbeing programs that include but are not limited to mental, physical, and financial health
+ Pet, home, auto and personal insurance
+ Life insurance
+ Reimbursement for a variety of wellbeing activities, included but limited to gym membership and equipment, personal trainer, massage and so much more!
+ Wellbeing programs that include but are not limited to mental, physical, and financial health
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. At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. We are committed to increasing diverse representation across our organization. Together our inspired and compassionate teams manage the whole health needs of all communities in need.
We strive to be the place where we can help you build the career you deserve – apply today – YOU belong at Baystate!
OUR COMPENSATION PHILOSOPHY
We offer competitive total compensation that includes pay, benefits, and other recognition programs for our employees. The base pay range shown above considers the wide range of factors that are considered in making compensation decisions including knowledge/skills; relevant experience and training; education/certifications/licensure; and other business and organizational factors. This base pay range does not include our comprehensive benefits package and any incentive payments that may be applicable to this role.
Summary:
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.
Job Responsibilities:
1) 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
2) Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production.
3) 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.
4) Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives
5) 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
6) Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked.
7) Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed.
8) 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
9) 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.
10) Must speak, read, write, and understand English fluently
11) Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist
Required Work Experience:
3-5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service
Skills and Competencies:
Serv Safe Certification
High School Diploma or Equivalent
Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience
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 AssociationServSafe 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.
SCHEDULE:
+ Full Time, 40 hours/week, Shift Negotiable (1st or 2nd)
+ Rotating days and weekends may be required
LOCATION :
+ Baystate Main Campus
+ Springfield, MA
THE ADVANTAGES OF WORKING WITH BAYSTATE!
+ Excellent Compensation High-quality, low-cost medical, dental and vision insurance
+ Generous PTO – up to 25 days in the first year, with scheduled earned increases
+ Continuing education support and reimbursement
+ First Time Home Buyers Financial Packages
+ Farm Share Memberships
+ 403b retirement company match & annual company contribution increase based on years of service
+ Free money coach advice from a certified professional
+ Wellbeing programs that include but are not limited to mental, physical, and financial health
+ Pet, home, auto and personal insurance
+ Life insurance
+ Reimbursement for a variety of wellbeing activities, included but limited to gym membership and equipment, personal trainer, massage and so much more!
+ Wellbeing programs that include but are not limited to mental, physical, and financial health
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. At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. We are committed to increasing diverse representation across our organization. Together our inspired and compassionate teams manage the whole health needs of all communities in need.
We strive to be the place where we can help you build the career you deserve – apply today – YOU belong at Baystate!
OUR COMPENSATION PHILOSOPHY
We offer competitive total compensation that includes pay, benefits, and other recognition programs for our employees. The base pay range shown above considers the wide range of factors that are considered in making compensation decisions including knowledge/skills; relevant experience and training; education/certifications/licensure; and other business and organizational factors. This base pay range does not include our comprehensive benefits package and any incentive payments that may be applicable to this role.
Summary:
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.
Job Responsibilities:
1) 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
2) Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production.
3) 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.
4) Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives
5) 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
6) Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked.
7) Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed.
8) 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
9) 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.
10) Must speak, read, write, and understand English fluently
11) Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist
Required Work Experience:
3-5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service
Skills and Competencies:
Serv Safe Certification
High School Diploma or Equivalent
Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience
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 AssociationServSafe 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.
Source : Baystate Health