Food and Nutrition - Baystate Health

Req#: R19580
Category(s): Trades/Engineering/Facilities, Food and Nutrition
Full Time / Part Time: Part-Time
Shift: Second

Summary: 

Applicant will have proven cooking experience in a healthcare, restaurant or other hospitality setting. Performs line cooking functions (primarily) in accordance with HACCP, JCAHO and DPH regulations. Incumbent will have proven skills in short order or line cooking functions in a high volume food service setting. High volume demand requires applicant to be able to make quick and accurate decisions in a very rapid and changing environment. Requires a very flexible and fluid person. Must be able to multitask; assimilate many different demands at once. Incumbent 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. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality, based on computer (C-BORD) generated specifics. Maintains temperature and QA logs accordingly. Ensures the safe, smooth operation of food production department and equipment.

Incumbent is expected to perform safe food handling techniques, prepares hot and/or cold food products for assembly on the room service line following direction of the Supervisor. Produce high quality, made to order, healthy food products in accordance to diet specifications in a timely manner. Must have the ability to learn on-the job-skills and handle periodic stressful times. Line or short order cooking skills necessary

Job Responsibilities: 

1) Proven skills in short order or line cooking, able to make quick and accurate decisions in a very rapid and changing environment.

2) Safe, sanitary food handling techniques: gloves, hand washing, cross-contamination, hygiene, danger zone.

3) Ensures appropriate supply levels to execute daily production needs.

4) Team player in a fast paced environment.

5) Ensures the safe, smooth operation of food production department and equipment.

6) Performs either prep or line cooking functions in accordance with HACCP, JCAHO and DPH regulations.

7) Prepares hot and/or cold food items in an appropriate timeframe following strict recipe and safety adherence. Under the direction of the Exec Chef, Supervisor, or designee.

8) Works well under pressure; maintains composure, quality, consistency, safety.

9) Maintains temperature, QC and QA logs as directed by Executive Chef, Supervisor or designee

10) Cleans all equipment he/she is in contact with mechanical devices, refrigerators, cutting boards, knives, food service equipment.

Required Work Experience: 

1) 2 years experience in food service industry with experience in short order or line functions

Preferred Work Experience: 

1) None Listed

Skills and Competencies: 

1) 2 years experience in food service industry with experience in short order or line functions

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:

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.

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