Cook, Full Time with Benefits, Baystate Main Campus

About the role

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 servi