Prepares food according to selected menus, approved recipes, and production sheets with knowledge of quantity cooking. Completes the preparation of all food items in a timely manner and assures that all foods meet required cooking temperatures. Under the direction of the manager, utilizes creativity in garnishing, decorating and developing new recipes where appropriate.

Shift Detail: Any combination of the following: 6a-230p or 10a-630p. Weekends and Holidays will apply. Work where every moment matters. Every day, more than 40,000 Hartford HealthCare colleagues come to work with one thing in common: Pride in what we do, knowing every moment matters here. We invite you to become part of Connecticut’s most comprehensive healthcare network. St. Vincent’s Medical Center in Bridgeport has more than 3,200 employees. It includes a 473-bed community teaching hospital, a 76-bed inpatient psychiatric facility in Westport, a large multispecialty provider group, and special needs services for adults and children. St. Vincent’s is the first hospital in Fairfield County to be integrated into the Hartford HealthCare network, and is the system’s second-largest hospital. Job Summary Prepares food according to selected menus, approved recipes, and production sheets with knowledge of quantity cooking. Completes the preparation of all food items in a timely manner and assures that all foods meet required cooking temperatures. Under the direction of the manager, utilizes creativity in garnishing, decorating and developing new recipes where appropriate. Complies with stringent health, sanitation, safety, HACCP, and food handling standards. Adheres to quality and cost containment standards. Reports to appropriate Food Services Manager.
Follows standardized recipes while being able to quantity and batch cook, appropriately garnish and decorate according to standards.
Handles, prepares, and distributes food at the proper temperature and also assists in the cleaning and proper sanitation of the equipment in accordance with health codes and departmental policies and procedures to avoid contamination.
Completes assigned administrative recordkeeping such as inventory of supplies, production records, all required logs including but not limited to temperature logs, waste logs, substitution logs, etc, and various reports as assigned on a daily basis.
Performs cleaning duties daily, waste disposal, and assists with pots and pans as needed.
Attends and participates in departmental meetings/huddles and in-services and provides direct feedback to management to promote continuous quality improvement for self and department.
Perform other related duties as required Qualifications
1 year of cooking or 3 years of directly related food service experience equivalent required
Must be able to read, write, understand, and speak English
Basic math required for recipe quantity calculations.
Ability to adjust recipe quantities based on census or volume.
Writing skills required for completing production records and documenting on logs and other reports.
HS Diploma, GED, or equivalent preferred
5 years of cooking in a healthcare setting or large volume/institutional cooking preferred
Serv Safe Food Handlers certification preferred We take great care of careers. With locations around the state, Hartford HealthCare offers exciting opportunities for career development and growth. Here, you are part of an organization on the cutting edge – helping to bring new technologies, breakthrough treatments and community education to countless men, women and children. We know that a thriving organization starts with thriving employees-- we provide a competitive benefits program designed to ensure work/life balance. Every moment matters. And this is your moment .

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