Cook 2 - Baystate Health
Greenfield, MA
About the Job
Summary:
The applicant will have 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:
5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service
Preferred Work Experience:
None Required
Skills and Competencies:
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
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.
Ab out Baystate Health
Baystate Health (BH) is one of New England’s leading and largest integrated health care organizations, serving a population of nearly one million people throughout western New England. With roots dating back to the founding of Springfield City Hospital in 1873, Baystate Health has been providing high-quality and compassionate health care in western Massachusetts for more than 145 years. With more than 12,000 employees, a medical staff of nearly 3,100 physicians, and a net patient service revenue of more than $1.4 billion, the ever-growing health system includes five Massachusetts hospitals and the Baystate Mary Lane Outpatient Center in Ware:
+ Baystate Medical Center in Springfield
+ Baystate Children’s Hospital (located at Baystate Medical Center)
+ Baystate Franklin Medical Center in Greenfield
+ Baystate Wing Hospital in Palmer
+ Baystate Noble Hospital in Westfield
The applicant will have 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:
5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service
Preferred Work Experience:
None Required
Skills and Competencies:
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
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.
Ab out Baystate Health
Baystate Health (BH) is one of New England’s leading and largest integrated health care organizations, serving a population of nearly one million people throughout western New England. With roots dating back to the founding of Springfield City Hospital in 1873, Baystate Health has been providing high-quality and compassionate health care in western Massachusetts for more than 145 years. With more than 12,000 employees, a medical staff of nearly 3,100 physicians, and a net patient service revenue of more than $1.4 billion, the ever-growing health system includes five Massachusetts hospitals and the Baystate Mary Lane Outpatient Center in Ware:
+ Baystate Medical Center in Springfield
+ Baystate Children’s Hospital (located at Baystate Medical Center)
+ Baystate Franklin Medical Center in Greenfield
+ Baystate Wing Hospital in Palmer
+ Baystate Noble Hospital in Westfield
Source : Baystate Health