Central Maine Healthcare is seeking a Senior Cook to join our Food Services team!
This is a full-time 40-hours benefits eligible position.
Starting pay is $19.00 per hour.
The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: including Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but CMH may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and patient requirements.
Education and Experience:
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High School diploma, GED or equivalent preferred.
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4 or more years of related work experience.
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Knowledge of basic operation of equipment and cash-handling procedures preferred.
What It’s Like Working At CMH:
We are all about our team members growth and health. That why we prioritize work/life balance, community-based wellness initiatives and tuition reimbursement or student loan repayment for ALL of our team members.
CMH offers a robust benefits package that includes:
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Robust Paid Time Off (PTO) program
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Medical plan with enhanced Tier 1 benefits provided within the CMH system.
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Dental plan
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Vision plan
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Health Savings Account (HSA)
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Basic Life insurance at no cost
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Supplemental Life insurance
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Long-term disability insurance
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401(k) or 403(b) retirement savings plans
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Tuition IO partnership for student loan repayment assistance and tuition assistance
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Family leave program for Parental Leaves
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Comprehensive Wellness Program
Essential Duties:
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May prepare food and serve customers at an a la carte station.
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Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
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Provides the highest quality of service to customers at all times.
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Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
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May clean and sanitize workstations and equipment and must follow all CMH, patient and regulatory rules and procedures.
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Attends all allergy and foodborne illness in-service training.
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Complies with all CMH and HACCP policies and procedures.
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Ability to adhere to and follow/exercise guidelines pertaining to HIPAA laws and the proper handling and maintaining of an environment where protected health information (PHI) is safeguarded.
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Reports all accidents and injuries in a timely manner.
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Complies with all company safety and risk management policies and procedures.
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Participates in regular safety meetings, safety training and hazard assessments.
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Attends training programs (classroom and virtual) as designated.
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Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
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Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
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May assist with the supervision of kitchen personnel.
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Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
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Serves as a lead cook guiding and assisting in the training of less experienced cooks.
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Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
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Advanced knife skills required.
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May have oversight over the production staff and assign tasks.
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May use production software to enter pre- and post-production data software.
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May take inventory, and/or enter inventory into the production.
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May perform other duties and responsibilities as assigned.