Cook, Part Time Baystate Wing R38746

Req#: R38746
Category(s): Trades/Engineering/Facilities, Food and Nutrition
Full Time / Part Time: Part-Time
Shift: First

Note:

The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate's relevant experience. No employee will be paid below the minimum of the range.

Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees.

Minimum – Midpoint – Maximum

$18.91 – $21.73 – $25.36

Baystate Wing Hospital is an 46-bed community hospital in Palmer, MA. Rooted in a rich tradition of service and accountability to the people of Palmer, MA and surrounding communities.

SCHEDULE:

• Part Time, 30 hours/week
• 1st and 2nd shift coverage depending on business need
• Every other weekend rotation
• Differential pay offered for certain shifts

LOCATION
:

• Baystate Wing Hospital
• Palmer, MA
• Onsite parking

OUR COMPENSATION PHILOSOPHY:

We offer competitive total compensation packages that include pay, benefits, and other recognition programs for our employees. Our compensation offers consider a wide range of factors including knowledge/skills; relevant experience and training;education/certifications/licensure;and other business and organizational factors. Compensation offers do not include our comprehensive benefits package or any incentive payments that may be applicable to this role.

The applicant will have proven cooking experience in a healthcare, restaurant, or other hospitality setting. Performs short order, line, banquet style, and pod cooking functions (primarily) in accordance with HACCP, Joint Commission, and DPH regulations—hot and cold prep and execution of meals for room service and pod patient meal service. The incumbent will have proven short-order or line cooking skills in a high-volume food service setting.

High volume demand requires applicants to make quick and accurate decisions in a rapidly changing environment. Requires a very flexible and fluid person. Must be able to multitask; assimilate many different demands umbents must 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 (CBORD) generated specifics. Maintains temperature and QA logs accordingly. Ensures the safe, smooth operation of the food production department and equipment.

The incumbent is expected to perform safe food handling techniques and prepare hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Produce high-quality, made-to-order, healthy food products in accordance with 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 are necessary.

Job Responsibilities:

• 1) Proven skills in short order or line cooking, making 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)Responsible for daily food quantity and quality based on CBORD-generated specifics or par levels
• 5)Performs either prep or line cooking functions in accordance with HACCP, JCAHO, and DPH regulations
• 6)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
• 7)Maintains temperature, QC, and QA logs as directed by Executive Chef…