Cook - Nutrition Services - Helen Porter

  • Porter Medical Center
  • Shoreham, Vermont
  • Sep 22, 2022
Full time Concierge, Bell boy and Porters

Job Description

Building Name: Porter - Helen Porter Nursing Home

Location Address: 30 Porter Drive, Middlebury Vermont

Regular

Department: Porter - Nutrition Services

Full Time

Standard Hours: 36

Shift: Day

Primary Shift: 6:45 AM - 3:15 PM

Weekend Needs: Rotating

Salary Range: Min/Hour $15.50 Mid/Hour $18.22 Max/Hour $20.93

Recruiter: Janet Brown

An employment bonus of $3,000 is available for this position!

Subject to applicable taxes, the bonus is paid in two installments: one half after 90 days and one half after one year. Please note that current University of Vermont Health Network employees are excluded from eligibility for this bonus. Bonus recipients must commit to continuous full-time or part-time employment in an eligible position for one year with Porter Medical Center.

This position is eligible for full benefits including but not limited to: Medical, Dental, and Vision Insurance, 403(b), Life and Disability Insurances, and Paid Time-off.

Scheduled from 5:30 AM - 2:00 PM with every other weekend off. For weekends worked, this position is eligible for a weekend differential of $2.00 per hour, paid on top of any other applicable differentials.

Job Summary

The cook role is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. Under the direct supervision of the Lead Cook, and ultimately report to the Nutrition Services Manager, they are responsible for ensuring safety and sanitation of the kitchen as well as maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. The cook is expected to work collaboratively as part of a team with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required.

Experience and Abilities

  • Minimum of three years work experience in this position.
  • Minimum 18 years of age.
  • ServSafe certification preferred.
  • Able to read, write and speak the English langue.
  • Demonstrates ability to provide leadership and adapt to change.
  • Able to follow standardized recipes.
  • Prepare foods in compliance with diet orders and correctly modify food textures and portion foods.
  • Comply with requirements and standards established by regulatory agencies.