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Open nowPosted 144 days ago

Cook (Per Diem)

North Country Healthcare106 open roles

Where
Colebrook, NH, USA
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Your applicationOpen nowCook (Per Diem)North Country Healthcare · Colebrook, NH, USA

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on North Country Healthcare's own form.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market. North Country Healthcare postings stay open a median of 2 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: posted 144 days ago

North Country Healthcare median: 2 days open

The posting

JOB SUMMARY

  • Prepare and cook large quantities of food in a hospital for patients, hospital staff and visitors. Perform a variety of tasks including serving meals, tray delivery, assisting patients with menus, routine cleaning, washing dishes, stocking, and receiving. Responsible for maintaining sanitary work areas and for following safe food handling practices. Reports to the Food Service Manager.

The anticipated hourly range for this position is $20.05/hr - $25.07/hr - $27.08/hr. Final compensation will be determined based on the selected candidate's applicable experience, skills, qualifications, and other job-related factors.

JOB REQUIREMENTS

  • Education, Required
  • High school or equivalent strongly preferred.
  • Licenses/Certifications
  • ServSafe certification required (may be obtained after hire.)
  • Work Experience, Skills, Knowledge and Abilities
  • Previous work-related skill, knowledge, or experience preferred, but not required. Basic computer, math, and communication (oral and written) skills required.

BEHAVIOR MENTAL AND EMOTIONAL REQUIREMENTS

  • Mental and emotional activities required of this job in the course of a normal shift:
  • Handles multiple priorities
  • Independent discretion/decision making
  • Makes decision under pressure
  • Manages anger/fear/hostility
  • Manages stress appropriately
  • Maintains composure in a potentially traumatic/emotional experience
  • Works alone effectively
  • Works in close proximity to others
  • Works in a distracting environment
  • Works with others effectively

POSITION SPECIFIC RESPONSIBILITIES

  • Responsible for appropriately opening and closing Dietary Department as determined by your scheduled position.
  • Adheres to daily production sheets for scheduled position.
  • Prepares food using kitchen equipment according to standardized recipes making adjustments for special dietary/nutrition restrictions.
  • Serves food to staff members, patrons and patients/residents following appropriate portion sizes while adhering to department standards for presentation.
  • Utilize time management to coordinate job responsibilities within your scheduled hours and complete time sensitive tasks by appropriate deadlines.
  • Responsible for all duties related to providing food to patients/residents during the departments hours of operation as outlined in the Dietary Department’s Policy and Procedures including preparing, setting up and delivering meal trays, providing menus, assisting in patient’s menu selection as necessary and other duties as assigned.
  • Responsible for providing patients with food which meets their prescribed therapeutic diet orders as defined in UCVH’s Diet Manual.
  • Responsible for clearing dirty dishes from diet kitchen and patient rooms including determining the amount of food and fluids consumed by patients/residents during instances described in the Dietary Department’s Policy and Procedures.
  • Prepares food for catering functions as assigned by Lead Cook or Nutrition Services Director.
  • Performs cleaning tasks as outlined on cleaning sheets for scheduled position and as assigned by Lead Cook or Food Service Manager.
  • Maintains high standards of sanitation in compliance with FDA Food Code, He-P 2300: NH Sanitary Production and Distribution of Food Rules and Dietary Department Policy and Procedures.
  • Utilize personal protective equipment per protocol when using chemicals.
  • Responsible for appropriately cleaning and sanitizing all dishes and cooking equipment, cleaning and inspecting kitchen equipment/appliances and work areas to ensure cleanliness and functional operation and reporting any issues immediately to the Lead Cook or Nutrition Services Director.
  • Maintain appropriate stock of food and non-food items in all refrigerators, work areas, cafeteria, dining room, diet kitchen and nursing lounge including rotating and removing out of date items daily.
  • Responsible for documenting daily and weekly data required in your scheduled position for quality control and improvement, inventory and volume tracking purposes.
  • Responsible for knowing and following all Dietary Department Policy and Procedures and UCVH Employee Handbook guidelines.
  • Performs other duties as requested by Nutrition Services Director.

Please Note: All new hires are required to attend a mandatory three-day orientation at Weeks Medical Center in Lancaster, NH. This orientation provides essential training, compliance information, and an introduction to our organizational culture to ensure a smooth and successful transition into your role. Attendance on all three days is required for onboarding completion.

Additionally, if Weeks Medical Center is not your designated home base, you will be eligible for travel reimbursement in accordance with our standard travel policy.

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