Cook

If you care about the opportunity to grow, to make a difference, to build a future and a life, then we just might have the career for you. Care to talk?

Bayhealth Medical Center is Central and Southern Delaware’s healthcare leader with hospitals in Dover and Milford, as well as a stand‑alone Emergency Department in Smyrna and a hybrid Emergency Department and Urgent Care in Milton. We offer various practice settings throughout Kent and Sussex Counties. Bayhealth Medical Center Kent Campus is 90 minutes from Philadelphia, Washington, DC and Baltimore. Our Sussex Campus is 30 minutes to the Delaware beaches and relaxation in the sand!

• Generous Paid Time Off and Paid Holidays
• Matching 401(k)/403(b) Plans
• Excellent Health, Dental, and Vision
• Disability and Life Insurance options
• On Site Child Care
• Educational Reimbursement
• Health Care and Dependent Care Flex Spending Accounts
• Plus, an array of Voluntary Benefits to include Critical Care Coverage and more!

Kent Campus Hospital

Full Time 80 Hours

Variable

16.98 - 25.48 hourly

Performs a wide variety of tasks in the preparation and cooking of food using and following standard practices and procedures. Must interpret recipes, cook and assemble large quantities of food for hospital cafeteria and/or patient food services.

• Plans and coordinates cooking schedules to ensure food will be ready at required times.
• Previews menus and production sheets to determine type and quantities of meats, vegetables, soups, salads, and desserts to be obtained and prepared. Reviews menus and production sheets with lead cook, chef, or manager.
• Prepare food items, including baked items, according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Uses kitchen equipment including food processor, slicer, mixer, oven, deep fryer, and stovetop following safe practices.
• Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures; refer inaccuracies to Lead Cook or Supervisor.
• Ensures sanitary controls are maintained throughout the food preparation process. Utilizes temperature logs, leftover logs, and roast meat charts.
• Follows proper clean‑up guidelines, cleaning counters and tables, collecting department debris, and emptying trash receptacles, following proper floor cleaning guidelines, and replenishes food stock as necessary.
• All other duties as assigned within the scope and range of job responsibilities.

• Education:
  
  High School Diploma or GED.
• Credential(s):
  None Required.
• Experience:
  
  1 year culinary experience with both cold and hot food production in a large commercial setting, or equivalent culinary school experience. Preferred: 2 years culinary experience with both cold and hot food production in a commercial setting or 1 year experience combined with certificate in Culinary Arts.

• Education:
  
  Certificate Program Associate Degree Culinary Arts Culinary Arts.
• Credential(s):
  Serv Safe Certification.
• Experience:
  
  (Not specified).