Cook - Quick Hire!

Southcoast Health is a respected not-for-profit, charitable health system that operates multiple hospitals, clinics, and healthcare facilities throughout Southeastern Massachusetts and Rhode Island. Known for its deep commitment to community-oriented healthcare, Southcoast Health provides world-class, comprehensive medical services while fostering inclusive, ethical workplaces where caregivers can thrive. The health system has earned recognition as the 'Best Place to Work' for seven consecutive years, making it an ideal employer for those passionate about contributing to their communities while building rewarding careers. Southcoast Health’s expansive network includes local hospitals and medical centers that deliver patient-centered care with a focus on dignity, respect, and cultural sensitivity. The organization prides itself on cultivating a culture of well-being that embraces and celebrates diversity among its staff and the communities it serves. Employees at Southcoast Health benefit from competitive pay, a robust benefits package, generous earned time off, and numerous professional growth opportunities that enhance both personal and career development. The role of Cook at Southcoast Health's St. Luke's Hospital in New Bedford, MA is offered on a per diem basis. This position involves day and evening shifts with weekend and holiday rotations, and hours may vary. As a Cook, you will report directly to the Manager of Food Production or their designee, playing a critical role in supporting the hospital's food service operations. Responsibilities include preparing short-order and made-to-order foods, as well as Garde Manger items, to cater to all departmental feeding requirements. The position emphasizes scratch cooking such as soups, stews, chowders, and chili, ensuring high standards of quality, flavor, and temperature of food served. The Cook is expected to monitor food production through tasting, portion control, and visual inspection, making necessary adjustments to maintain meal quality and consistency. Accurate extension of recipes to ensure proper yield and cost control is essential. Maintaining up-to-date production and temperature records, overseeing refrigerator and freezer cleanliness and organization, and adhering strictly to sanitation guidelines are other critical duties. The role demands a high level of judgment and planning skills within the food preparation environment. Southcoast Health values culinary professionals with a minimum of two years of experience, ideally within institutional settings. Candidates must be able to pass a written culinary exam and obtain Serv Safe Certification within 60 days of hire. The employer also requires full vaccination against seasonal influenza and COVID-19 viruses unless medically or personally exempted. Compensation is competitive and based on experience, typically ranging from $16.99 to $27.54 per hour. This opportunity is perfect for culinary professionals seeking to work in a dynamic healthcare setting that values quality, care, and community impact while offering robust employee support and growth.

• minimum of high school diploma or equivalent
• at least two years of culinary experience
• ability to pass written culinary exam
• Serv Safe Certification within 60 days
• ability to work variable shifts including weekends and holidays
• vaccination against influenza and COVID-19 or approved exemption
• strong judgment and planning skills