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$19/hr–$23/hr
Full-time
high school
Posted 12d ago
~38 hrs/week
Responsibilities
The Cook II is responsible for accurately preparing, cooking, and presenting a variety of hot and cold food items for all meal periods. They must also ensure food safety standards are met while providing excellent service to patients and staff.
Requirements
Candidates must have a high school diploma or equivalent and at least one year of related culinary experience. Intermediate to advanced knife skills are required, and ServSafe certification is preferred.
Full job description
Job Summary
Under the direction of the Chef, the Cook II 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 Events.
Core Job Responsibilities
Prepare items per recipes and meal counts
Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
Prepare food and serve customers at an a la carte or may operate a grill station
Prepare 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
Tasting products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
Ensure food is safe and if in doubt speaks to Management
Provide service excellence to patients, family members and co-workers that meets or exceeds patient expectations
Perform other duties as required.
Education/Experience Requirements
Required:
High school diploma or equivalent
1 year related experience
Intermediate to advanced knife skills
Licensure/Certification Requirements
Preferred:
ServSafe Certified
Disclaimer
Qualified applicants will receive consideration for employment without regard to their age, race, religion, national origin, ethnicity, age, gender (including pregnancy, childbirth, et al), sexual orientation, gender identity or expression, protected veteran status, or disability.
Successful candidates might be required to undergo a background verification with an external vendor.
Job Details
Req Id 98518
Department NUTRITIONAL SVCS - MVHS
Shift Variable
Shift Hours Worked 7.50
FTE 0.94
Work Schedule UFCSM
Employee Status A1 - Full-Time
Union 2006 - UFCW
Pay Range $19 -$23 per hour
Faxton St. Luke’s Healthcare (FSLH) and St. Elizabeth Medical Center (SEMC) affiliated as the Mohawk Valley Health System (MVHS) effective March 2014. MVHS is governed by a single, 18-member board of directors, with nine members from FSLH’s board and nine from SEMC’s board. The system is operated by a single management team.
The MVHS serves the geographic area of Oneida, Herkimer and Madison counties and is an integrated delivery system with 4,200 full-time equivalent employees and a combined operating budget of $537 million.
Please view our online comment policy at www.faxtonstlukes.com/online-commenting-policy.
Offices: St. Lukes Campus, 1656 Champlin Avenue, New Hartford, New York 13413, US · Faxton Campus, 1676 Sunset Avenue, Utica, New York 13502, US
Based on 8398 listings with disclosed salaries, most healthcare jobs in New York pay between $66k–$164k per year. Individual offers vary with seniority, company size, and specialization.
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