Cook

Encompass Health Rehabilitation Hospital of New England is a Joint Commission Certified 179-bed physical rehabilitation hospital. We adults across a wide-array of diagnoses who are recovering from a recent and often significant medical event.

Our patients come to us just days out of surgery or the ICU and spend 1-3 weeks on average at our hospital receiving hospital level medical care and therapy services in preparation to return home to their families.

Typical diagnoses we treat are stroke, head injury, orthopedic joint replacement, cardiac rehabilitation, multiple trauma, spinal cord injury, and amputation.

Our patients are often struggling to overcome a life changing disability- a well prepared meal, served with pride provides much needed comfort and nutrition! You could work anywhere; why not make your work meaningful!

We are changing lives every day! Come be a part of the great work that we do!

https://www.encompasshealth.com/newenglandrehab

Working with our Dietary team the Food Services Department prepares therapeutic and modified diets for patients as well as preparing meals for employees, visitors and special functions.

Previous experience in an institutional cafeteria or restaurant preferred, but not required.

Job Overview:

The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The majority of meals are prepared for our patients; however lunch and special events are served to visiting families, staff and to the general public.

General Responsibilities:

Prepares and cooks to order foods that may require short preparation time.

May prepare food and serve patients/customers at an a la carte steam table and may operate a grill station.

Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.

Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.

Provides the highest quality of service to customers at all times.

Follows basic 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.

Prepares foods under direct supervision or instruction 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.

Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.

May clean and sanitize work stations and equipment

Equipment Used: - General office equipment, mixer, ovens, steamer, microwave, toaster, blender, steam tables, fryer, food processor, scales, dishwasher

Job Code: 100069

Qualifications

Requirements:

License or Certification:

Training in food preparation for therapeutic diets, recent institutional cooking experience and special function cooking experience desirable. Knowledge of food safety guidelines preferred

Equipment Used: - General office equipment, mixer, ovens, steamer, microwave, toaster, blender, steam tables, fryer, food processor, scales, dishwasher

Physical Requirements:

- Good visual acuity and ability to communicate.

- Ability to lift, push, pull and retrieve approximately 100% of the time.

- Ability to safely lift and carry objects weighing up to 30 pounds on a regular basis.

- Ability to safely push/pull objects weighing up to 100 pounds on wheels, with assistance, if necessary.

- Ability to demonstrate safe retrieval skills from above the head to floor level with objects up to 50 pounds.

- Ability to withstand prolonged standing and walking.

- Ability to reach, stoop, bend, kneel, and crouch are required for patient care functions and in setting up and monitoring equipment.