AM cook for residential community. 6:00 am to 2:30 pm includes every other weekend.

Position Summary:

Cook Prepares, portions, and serves a variety of hot and cold foods and desserts for MI Residential Community / Assisted Living residents according to production requirements and standardized recipes. Responsible for closing the kitchen, assist with dining room service. Acts as supervisor in the absence of manager.

Benefits

Competitive salary and benefits for eligible employees (standard hours 20 hours/week plus) including health, dental, life, disability, generous earned time off program, voluntary 403b w/match, Flexible Spending Account, tuition reimbursement, employee assistance program (EAP) and WEEKLY PAYCHECKS!

About Us

Mary Immaculate is one of New England’s largest and most advanced healthcare campuses for the care of elders. What distinguishes Mary Immaculate is its continuum of care designed to meet a broad spectrum of needs. Today, our mission includes nursing center care, independent and supportive housing and assisted living. Our roots are honored and our Catholic tradition is continued through our membership in Covenant Health, a Catholic multi-institutional healthcare and eldercare organization serving New England

Our Mission and Values

We are a Catholic health ministry, providing healing and care for the whole person, in service to all in our communities. We commit to honor these core values:

Compassion
Integrity
Collaboration
Excellence

Responsibilities of the Cook includes the following, but not limited to:

Opens/closes kitchen for the day by turning on or off all equipment and unlocking or locking all storage areas for the day.
Prepares, cooks and serves food using standardized recipes and production sheets in accordance with sanitary regulations, and good food handling techniques in an attractive and palatable manner.
Receives food and nonfood deliveries.
Supervises production employees and assists in supervising Dietary Assistants, assuring adherence to Department of Public Health regulations, quality standards and completion of assignments.
Takes and records temperature of all foods, hot and cold, before serving on tray line and in cafeteria.
Records refrigeration equipment temperatures daily.
Calls in employees to properly staff the department in absence of Dining Operations Manager and Director.
Assures production schedules related to pre-prep, break-outs and food utilization are maintained.
Re-stocks all food prep and cold storage areas.
Responsible for food production of all special functions and food services.
Maintains all equipment and areas in a clean and sanitary condition.
Recommend changes in technique or procedure for more efficient operation.
Taste test food for palatability and standards.
Is an active participant in the Critical Quality Insurance (CQI) process by making sure that all tasks are completed correctly and all quality assurance measures are taken.
Assists in closing the kitchen for the night by locking the front door and all storage areas, shutting off all lights, and double checking all Dietary Aides' assignments have been completed
Performs related tasks as assigned by Dining Service Director or Dietary Supervisor.
Abide by the Standards of Conduct which is the basis of the Organizational Integrity Program.
Compliance with Health Information Privacy (HIPPA) related laws and regulations.

Qualifications

2 years related experience and/or training; or equivalent combination of education and experience.

Apply online at www.mihcs.org/join-our-team or send resume to careers@mihcs.com

EOE:

We are an equal opportunity, affirmative action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, disability status, gender, sexual orientation, ancestry, protected veteran status, national origin, genetic information or any legally protected status.