Cook jobs at Catholic Health East - 596 jobs

At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities Prepares food according to standardized recipes ensuring food production schedules are met. Follows menus provided and communicates any concerns to departmental leadership. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Competencies ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education And Certification Requirements No Degree or any other education earned (Required) Additional Job Information Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Required Work Experience: One (1) year of food service experience which can include training from a culinary program. Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions And Physical Requirements Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call ************ (M-F, 8am-5pm) or email *******************************

Up to $1500 Sign-On Bonus if hired Baptist Medical Center is looking to add a PRN Cook I to our Dietary Department at Baptist Medical Center Jacksonville. This is a full-time opportunity working as needed to cover various shift times and days, including weekends. The ideal candidate will have prior experience in multiple areas within the kitchen and be proficient in a variety of cooking techniques and production methods. ServSafe certification is a plus. As a Cook I, you will be responsible for: Measuring, mixing, portioning and cooking according to provided recipes and production charts for patients Performing clean, safe, and sanitary work in accordance with department policies Filling out all logs, production charts, cleaning schedules, etc assigned by management in accordance with department policies and procedures Working in a fast-paced environment with the ability to pivot quickly to perform other duties as assigned This PRN Cook I will be located at Baptist Downtown (Jacksonville). If you are interested in this full-time opportunity, please apply now! Baptist Jacksonville is a Magnet designated hospital, the gold standard for excellence in patient care. We serve families throughout the area with high-quality, comprehensive care for every stage of life. Full/Part Time Full-Time Shift Details Various shifts Education Required None Education Preferred High School Diploma/GED Experience * Less than 1 year Food Service Experience Preferred * Less than 1 year Cooking Experience Preferred Licenses and Certifications None Location Overview For more than 20 years, health care consumers have named Baptist Medical Center Jacksonville the "most preferred healthcare provider" in the region. As the central hub of the Baptist Health system, Baptist Jacksonville provides the highest level of medical and surgical care using the latest technologies, such as the robotic-assisted da Vinci Surgical System. Centrally located on the beautiful St. Johns River in downtown Jacksonville, Baptist Medical Center Jacksonville is Baptist Health's flagship tertiary-care hospital. Designated as a Magnet hospital by the American Nurses Credentialing Center for excellence in patient care, Baptist Medical Center Jacksonville has repeatedly been named among U.S. News & World Report's "Best Hospitals." The hospital has also been ranked as high performing in more than 10 specialties from neurology and neurosurgery to gynecology, diabetes, endocrinology,oncology and more. Baptist Health also has a new Stroke & Cerebrovascular Center, which is a regional epicenter for advanced treatment of strokes, aneurysms and other brain conditions. As one of 100 Best Places to Work in Healthcare in the U.S. by Modern Healthcare, Baptist Medical Center Jacksonville is located close to sports, theater and music venues, museums, shopping and dining.

* Under the direction of Dietary Supervisor or designee, employee is responsible to be in accordance with applicable safety, sanitary, and hygiene regulations. * Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products. * Prepare and portion food products prior to cooking. * Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items. * Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, soups, breads, and other food products using a variety of cooking equipment and utensils.

Under the direction of Dietary Supervisor or designee, employee is responsible to be in accordance with applicable safety, sanitary, and hygiene regulations. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products. Prepare and portion food products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, soups, breads, and other food products using a variety of cooking equipment and utensils. Qualifications Minimum Requirements: High School Diploma or equivalent. Experience in kitchen preparation and cooking for a minimum of 2 years preferred Ability to pass a level II Background clearance and drug test. Valid FL drivers' license, insurance, and safe driving record. CBHC New Hire Orientation (NHO) completed within first two (2) months of employment Ability to perform repetitive tasks. Ability to stand for extended periods. (up to 9 hours) Ability to safely operate a motor vehicle in all driving conditions. Ability to reach, bend, stoop and frequently lift bags, cases and boxes weighing up to 40 pounds Ability to work in hot, wet, humid and loud environment for long periods. Must maintain high standards of ethical and professional conduct, while adhering to agency policies and procedures. Ability to use a computer. Attention to detail. Ability to work independently and as part of a team, in collaboration with other community partners. Ability to manage stressful situations and display appropriate work demeanor and boundaries. Ability to demonstrate excellent customer service. Strong oral and written communication skills. Ability to demonstrate flexibility in various work projects Ability to understand instructions. Ability to maintain patient and agency confidentiality. For more information regarding the Level II Background Screening click here: ********************************

* Starting pay is $22 - $23 / hour! * This is a full time position working Morning (6am-2pm) and Evening (10am-6pm) shifts. Every Saturday will be required! Are you looking for an opportunity to explore your culinary curiosity? Do you enjoy learning unique recipes and having creative freedom at work? The Cook position offers a flexible schedule, work/life balance AND room for advancement! Working at Artis Senior Living, you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family! We are proud to be a Great Place to Work Certified company. The Cook will: * Learn, prepare, cook and plate a variety of colorful recipes and menu items, ensuring that plate presentation and food quality are to company standards. * Continuously contribute to the resident experience by showcasing your unique skills and applying your knowledge to elevate the culture of our community. * Keep assigned workstation in a safe and sanitary condition and be familiar and comply with all state and local health department practices, safety practices, and infection control practices. * Participate in daily pre-shift meetings and share your creative ideas with the team to ensure a consistently elevated experience for our residents. * This position may assist with other responsibilities on an as-needed basis. Education Requirements: * Must possess a high school diploma or equivalent. * This position requires the candidate to understand, read, write and effectively verbally communicate in English. * Must be Serv-Safe certified, or willing to obtain certification upon acceptance of employment offer. * Prefer experience within senior living or healthcare environments, must be sensitive to needs of senior population.

Up to $1500 Sign-On Bonus if hired Baptist Medical Center is looking to add a Full-time Cook I to our Dietary Department at Baptist Medical Center Jacksonville. This is a full time opportunity working various days, including weekends, with a shift time of approximately 9:00am to 6:30pm The ideal candidate will have prior experience in multiple areas within the kitchen and be proficient in a variety of cooking techniques and production methods. ServSafe certification is a plus. As a Cook I, you will be responsible for: * Measuring, mixing, portioning and cooking according to provided recipes and production charts for Hospital at Home patients * Performing clean, safe, and sanitary work in accordance with department policies * Filling out all logs, production charts, cleaning schedules, etc assigned by management in accordance with department policies and procedures * Cooling, packing, and labelling food for Hospital at Home meal delivery service This Full-Time Cook I will be located at Baptist Downtown (Jacksonville). If you are interested in this Full-time opportunity, please apply now! Baptist Jacksonville is a Magnet designated hospital, the gold standard for excellence in patient care. We serve families throughout the area with high-quality, comprehensive care for every stage of life. Full/Part Time Full-Time Shift Details Various shifts Education Required None Education Preferred High School Diploma/GED Experience * Less than 1 year Food Service Experience Preferred * Less than 1 year Cooking Experience Preferred Licenses and Certifications None Location Overview For more than 20 years, health care consumers have named Baptist Medical Center Jacksonville the "most preferred healthcare provider" in the region. As the central hub of the Baptist Health system, Baptist Jacksonville provides the highest level of medical and surgical care using the latest technologies, such as the robotic-assisted da Vinci Surgical System. Centrally located on the beautiful St. Johns River in downtown Jacksonville, Baptist Medical Center Jacksonville is Baptist Health's flagship tertiary-care hospital. Designated as a Magnet hospital by the American Nurses Credentialing Center for excellence in patient care, Baptist Medical Center Jacksonville has repeatedly been named among U.S. News & World Report's "Best Hospitals." The hospital has also been ranked as high performing in more than 10 specialties from neurology and neurosurgery to gynecology, diabetes, endocrinology,oncology and more. Baptist Health also has a new Stroke & Cerebrovascular Center, which is a regional epicenter for advanced treatment of strokes, aneurysms and other brain conditions. As one of 100 Best Places to Work in Healthcare in the U.S. by Modern Healthcare, Baptist Medical Center Jacksonville is located close to sports, theater and music venues, museums, shopping and dining.

Our Mission: Since 1967, Odyssey House has been providing innovative services and programs to a broad population of individuals and families struggling with substance use and mental health disorders. Odyssey House helps New Yorkers of all ages-and across all five boroughs-beat drugs and alcohol with highly individualized treatment programs. Odyssey House provides high quality, holistic treatment impacting all major life spheres, including psychological, physical, social, family, educational and spiritual in order to support personal rehabilitation, renewal and family restoration. If that sounds different than other treatment programs, you're right. Because Odyssey is where recovery gets real. MAJOR FUNCTIONS: Under the guidance of the Head Cook and Director of Food Services, the Cook prepares all recipes and meals. S/he is responsible for the complete care, supply and maintenance of the kitchen and dining facilities. SPECIFIC DUTIES & RESPONSIBILITIES: Post menus. Prepare and cook nutritious meals. Ensureskitchen cleanliness, timely meal preparation hygienic serving and appropriate portion control. Maintain inventory; prepare purchase orders for food supplies in a timely fashion. Responsible for conditions and standards of meals in keeping with State requirements. Conduct monthly Kitchen Seminar for all residents in the housing programs. Execute all holiday and special event meals. Attend regularly scheduled staff meetings. Attend all required in-service training seminars. Other duties as required. REQUIREMENTS: EDUCATION/TRAINING AND EXPERIENCE KNOWLEDGE, SKILLS AND ABILITIES High School Diploma or G.E.D required Minimum of one (1) year experience in the culinary field, preferably, in a non-profit institutional area. Must have a valid Department of Health and Mental Hygiene Qualifying Certificate in Food Protection. Must be computer literate. Must be able to work a flexible schedule. Position requires on call availability. Positions available at multiple locations Odyssey House is an equal opportunity employer maintaining a non-discriminatory policy on hiring of its personnel. Odyssey House, and its operational divisions, will not discriminate against any employee or applicant because of race, creed, color, national origin, sex, disability, marital status, sexual orientation or citizen status in all employment decisions including but not limited to recruitment, hiring, upgrading, demotion, downgrading, transfer, training, rate of pay or other forms of compensation, layoff, termination and all other terms and conditions of employment.

Job Description Our Mission: Since 1967, Odyssey House has been providing innovative services and programs to a broad population of individuals and families struggling with substance use and mental health disorders. Odyssey House helps New Yorkers of all ages-and across all five boroughs-beat drugs and alcohol with highly individualized treatment programs. Odyssey House provides high quality, holistic treatment impacting all major life spheres, including psychological, physical, social, family, educational and spiritual in order to support personal rehabilitation, renewal and family restoration. If that sounds different than other treatment programs, you're right. Because Odyssey is where recovery gets real. MAJOR FUNCTIONS: Under the guidance of the Head Cook and Director of Food Services, the Cook prepares all recipes and meals. S/he is responsible for the complete care, supply and maintenance of the kitchen and dining facilities. SPECIFIC DUTIES & RESPONSIBILITIES: Post menus. Prepare and cook nutritious meals. Ensureskitchen cleanliness, timely meal preparation hygienic serving and appropriate portion control. Maintain inventory; prepare purchase orders for food supplies in a timely fashion. Responsible for conditions and standards of meals in keeping with State requirements. Conduct monthly Kitchen Seminar for all residents in the housing programs. Execute all holiday and special event meals. Attend regularly scheduled staff meetings. Attend all required in-service training seminars. Other duties as required. REQUIREMENTS: EDUCATION/TRAINING AND EXPERIENCE KNOWLEDGE, SKILLS AND ABILITIES High School Diploma or G.E.D required Minimum of one (1) year experience in the culinary field, preferably, in a non-profit institutional area. Must have a valid Department of Health and Mental Hygiene Qualifying Certificate in Food Protection. Must be computer literate. Must be able to work a flexible schedule. Position requires on call availability. Positions available at multiple locations Odyssey House is an equal opportunity employer maintaining a non-discriminatory policy on hiring of its personnel. Odyssey House, and its operational divisions, will not discriminate against any employee or applicant because of race, creed, color, national origin, sex, disability, marital status, sexual orientation or citizen status in all employment decisions including but not limited to recruitment, hiring, upgrading, demotion, downgrading, transfer, training, rate of pay or other forms of compensation, layoff, termination and all other terms and conditions of employment.

The Cook prepares attractive, nutritious, and appetizing meals for residents, employees and guests in accordance with registered Dietician menus, current federal, state and local standards as well as established company policies & procedures to ensure that excellent food service is provided at all times. • Demonstrates considerable initiative and judgment regarding setting up meals, seasoning food, estimating food requirements, utilizing leftovers, and presenting food in an attractive manner. • Plans cooking schedule to have meals prepared on time and in accordance with established meal schedules. • Prepares, portions, garnishes, and serves meals following standard recipes and in accordance with planned menus and established portion control procedures in a timely and respectable manner. • Inventory management. • Maintains confidentiality regarding residents' personal and health information and respect residents' privacy. Adheres to the resident bill of rights as defined by State law. Qualifications: • Two to three years of commercial level food preparation experience. • Experience in assisted living/skilled nursing setting and comprehensive of restrictive diets. • Working knowledge of basic nutrition, cooking techniques, portion control and serving. • Ability to properly operate common kitchen equipment such as mixer, meat slicer, oven, grill, deep fryer, stove, steamer, chopper, dishwasher, microwave. • Ability to cook a variety of foods in large quantities and familiarity with seasoning requiring and cooking time involved. • Ability to follow standard recipes and independently prepare multi-course meals. Certificates, Licenses, Registrations • Holds/obtains applicable local, state, otherwise required food handling/sanitation licenses and/or certifications. Equal Opportunity Employer & drug-free workplace

A Line Cook plays a vital role in preparing and executing a variety and often the majority of an operation's dishes with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position. Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Performs other duties as assigned Qualifications Qualifications (Education, Experience, Technical Skills) Education and Experience: One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices. Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools. Ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow. Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared. Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed. Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies). Willingness to work evenings, weekends, and holidays, as required by the operation's schedule Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Enjoy working with people Skills and Knowledge: Responsible beverage service certification is required. Ability to work flexible shifts, including days, evenings, nights, weekends and holidays, as required. Ability to work under pressure while complying with all relevant legislation. Strong beverage knowledge required, including wines. Excellent customer service and communication skills Critical thinking skills Basic math skills Personal Attributes Safety minded Professional and friendly. (Even in tough situations) Self-motivated Honesty and integrity Attention to detail Team oriented/team player Commitment to diversity, equity and inclusion Colen Built Development provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, Colen Built Development will provide reasonable accommodations for qualified individuals with disabilities. * Drug free work place *

A Line Cook plays a vital role in preparing and executing a variety and often the majority of an operation's dishes with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position. Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency. Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth. Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible. Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards. Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control. Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary. Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices. Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge. Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests. Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Performs other duties as assigned. Colen Built Development provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, Colen Built Development will provide reasonable accommodations for qualified individuals with disabilities. * Drug free work place * Qualifications Qualifications (Education, Experience, Technical Skills) Education and Experience: One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices. Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools. Ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow. Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared. Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed. Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies). Willingness to work evenings, weekends, and holidays, as required by the operation's schedule Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Enjoy working with people Skills and Knowledge: Responsible beverage service certification is required. Ability to work flexible shifts, including days, evenings, nights, weekends and holidays, as required. Ability to work under pressure while complying with all relevant legislation. Strong beverage knowledge required, including wines. Excellent customer service and communication skills Critical thinking skills Basic math skills Personal Attributes Safety minded Professional and friendly. (Even in tough situations) Self-motivated Honesty and integrity Attention to detail Team oriented/team player Commitment to diversity, equity and inclusion

Cook 5:30 am - 1:30 pm Rome Health is seeking experienced cooks to join our Food and Nutrition team. Our cooks are responsible for preparing patient, resident and employee meals and must be knowledgeable in food preparation techniques, including the ability to read, write and adjust recipes. Knowledge in food safety and sanitation is essential to maintain health standards and ensure regulatory guidelines. A cook must be able to multi-task and ensure cooking activities are carried out effectively, promoting a positive work environment. Culinary training or two years experience as an institutional cook is required. Food Service Sanitation and Safety Certification is preferred. Our kitchen is open 5:30 a.m. to 1:30 30 p.m. with shifts varying based upon position. Weekends and holidays are required. this is a Per Diem Position. About Rome Health Rome Health is a non-profit health care system based in Rome, N.Y., providing services to patients throughout Central New York. From primary and specialty care to long-term care, Rome Health delivers quality, compassionate medical care for every stage of life. We are a comprehensive health care system that connects you to the best clinicians and the latest technologies so they are easily accessible to you and your family. Rome Health is an affiliate of St. Joseph's Health and an affiliated clinical site of New York Medical College. The best care out there. Here.

Job Description Cook 5:30 am - 1:30 pm Rome Health is seeking experienced cooks to join our Food and Nutrition team. Our cooks are responsible for preparing patient, resident and employee meals and must be knowledgeable in food preparation techniques, including the ability to read, write and adjust recipes. Knowledge in food safety and sanitation is essential to maintain health standards and ensure regulatory guidelines. A cook must be able to multi-task and ensure cooking activities are carried out effectively, promoting a positive work environment. Culinary training or two years experience as an institutional cook is required. Food Service Sanitation and Safety Certification is preferred. Our kitchen is open 5:30 a.m. to 1:30 30 p.m. with shifts varying based upon position. Weekends and holidays are required. this is a Per Diem Position. About Rome Health Rome Health is a non-profit health care system based in Rome, N.Y., providing services to patients throughout Central New York. From primary and specialty care to long-term care, Rome Health delivers quality, compassionate medical care for every stage of life. We are a comprehensive health care system that connects you to the best clinicians and the latest technologies so they are easily accessible to you and your family. Rome Health is an affiliate of St. Joseph's Health and an affiliated clinical site of New York Medical College. The best care out there. Here.

Title: Assistant Cook Grade: E2 Exempt Non-Exempt $ 16.21 per hour 35 hours/week Reports to: Center Director Assists the Head Cook with all aspects of food preparation and serving for a child care center and summer food program. I Security Clearance None Position Responsibilities and Specific Duties: • Assists Head Cook with preparation and cooking of daily meals. • Assists in the maintenance and monitoring of Health Department regulations. • Sets up carts for delivery of food to classrooms and return. • Place food into hot packs and vehicles for transport to off-site locations. • Transport, as needed, food and supplies to the off-site classroom. • Wash dishes and food prep areas • In absence of Head Cook • Completes required paperwork • Orders food • Directs Kitchen Assistants in their job duties • Promotes agency mission. • Maintains confidentiality and complies with the code of ethics. • Maintains consistent professional customer service. • Job performance incorporates integrated service delivery model while promoting self- sufficiency. • Other duties as designated by supervisor. V. Key Working Relationships: A. Internal: Head Cook, Kitchen Assistant, child care staff B. External: Vendors, Customers, and Summer Food Program participating Agencies Supervisory Scope: A. Number of staff supervised: 0 B. Titles supervised: None Organizational Responsibilities: • Adheres to all policies and procedures. • Gathers appropriate documentation and tracks outcomes. • Participates in organizational committee structures as appropriate. • Participates in organizational and divisional management systems Requirements Knowledge, Skills Required: • High School Diploma or GED • 2 Years of work experience cooking or post-high school certification in food preparation • Knowledge of health and food sanitation procedures and practices. • Knowledge of food allergies and food related diseases and the ingredients that can cause allergies/intolerances. • Basic math and record keeping skills. Physical • Ability to lift up to and including 25-50 pounds of physical effort Special Requirements: • Have or obtain within 90 days of employment, Food Handler Safety Training certificate (as required by Chautauqua County Department of Health) • Meets OCFS training requirements and maintains training logs • Must be able to provide consistent even tempered customer service at all times. • Completes all required NYS background clearances. • Pre-employment physical exams and TB Testing. • Valid Driver's license. • Reliable transportation • Authorized Driver of a COI Vehicle. • Ability to travel throughout the county. • Pre-employment drug and alcohol testing required; subject to random drug and alcohol testing.

Salary Range: $14.42 - $15.00 per hour Work Schedule Primarily: 9:00 am-2:00 pm (Subject to change) Help us make a difference in our community. United, we are tackling complex issues and turning contributions into real change. We fight for equitable access to quality education, financial security, and the health of everyone in our community. Join our team and join us in the fight for a stronger Miami! United Way Miami is looking for an Assistant Cook who will assist the Cook in the procurement, receiving/storage, planning, production, distribution, clean up, and documentation for all the meals served to children and adults following the established guidelines of the Florida Department of Health Child Care Food Program; United Way Center for Excellence Demonstration School, and other funding sources. In the absence of the Cook, the Assistant Cook assumes the full responsibilities of the Cook's position. PRINCIPAL DUTIES AND RESPONSIBILITIES Assists in the planning and execution of weekly food and supplies orders following the Purchasing List according to guidelines. Assists in reviewing orders at the time of delivery using the Purchasing Lists vs. Invoices to ascertain the accuracy and completeness of the order. Assists in contacting vendor(s) if the orders are incomplete. Assists in making appropriate substitutions if needed. Assists in examining food items delivered for freshness, temperature, and overall condition. Refuses those items not meet strict guidelines. Assists with the storage of merchandise following the FIFO system (first in, first out) to maintain the freshness of items. Assists in planning food production by anticipating the need to defrost foods, marinate foods, and other pre-production requirements, following set guidelines for Safe Food Handling. Assists in forecasting food production needs based on the previous day's attendance and required portions for children and adults to minimize waste. Assists in the preparation and handling of foods following all Safe Food Handling and Sanitation regulations. Assists in maintaining Safe Food Temperatures during the entire process. Assists in controlling portions served to each classroom by following the required amounts for children and adults closely and minimizing waste. Assists in providing the classrooms with the appropriate serving utensils to ensure the correct portions are served. Assists in planning and executing food distribution promptly to meet set mealtime schedules. Notifies Teachers and the director of any delays affecting mealtime schedules. Assists in the communication with Teachers about changes made to the daily menu and documents these changes according to guidelines. Changes to the menu must be approved by the Director or appropriate staff before implementation. Cleans & washes all dinnerware, pots and pans, and other utensils and equipment used in meal preparation and service. Cleans the floors, tables, shelves, refrigeration units, and other equipment in the Food Service Department, adhering to set Sanitation and Safety regulations; and maintains storage shelves, containers, and refrigeration unit shelves in a clean and organized manner. Assists in the daily documentation of meals served on the Meal Count Worksheet and invoices on the Expenditure Worksheet; retains a copy of all Milk Purchase invoices for auditing. Assists in documenting daily use of milk and milk purchases to assure compliance with the Florida Department of Health Child Care Food Program regulations. Assists in documenting refrigeration temperatures on the Temperature Log Sheet. When appropriate, assist in documenting food temperatures on the Food Temperature Log sheet in a timely and accurate manner, following set guidelines. Assists in submitting all the documentation to the appropriate staff for the End of the Month Reports to meet set deadlines. Assists in recording the End of the monthly inventory for food and kitchen supplies accurately; assists in extending inventory information; assists in adding inventory and in the preparation of the inventory summary report following set guidelines. Assists in submitting completed inventory by the 10th of each month to the appropriate staff. Participates in all mandatory trainings and in-services as required by the Florida Department of Health Child Care Food Program, conducted by the Food Program Administrator, and attends staff meetings according to guidelines. UWM is an equal opportunity employer and a drug-free workplace. Please visit our Career site homepage to view our EEO statement and Drug-Free policy. Requirements Education Requirements: Food Handler Certificate within one year of employment or equivalent experience. Experience Requirements: 1-2 yrs school setting Technology Requirements: Knowledge of modern web browsers, Intermediate Word, Beginning Excel, and Beginning Outlook. Other Essential Knowledge/Skills: Knowledge of the Safe Food and Nutrition Program. Career Growth: We encourage you to grow through formal and informal development programs, coaching, and on-the-job challenges. We want you to ask questions, take chances, and explore the possible. Apply with confidence! Research indicates that individuals may hesitate if they don't meet every requirement. If you're enthusiastic about a role, apply, even if your experience or education isn't an exact match. You could be the perfect fit for this position or discover other exciting opportunities within our organization. Please note that while some roles may have specific requirements for funding eligibility, we STILL encourage you to explore our job opportunities. Salary Description $14.42 - $15.00 per hour

Job DescriptionDescription: Salary Range: $14.42 - $15.00 per hour Work Schedule Primarily: 9:00 am-2:00 pm (Subject to change) Help us make a difference in our community. United, we are tackling complex issues and turning contributions into real change. We fight for equitable access to quality education, financial security, and the health of everyone in our community. Join our team and join us in the fight for a stronger Miami! United Way Miami is looking for an Assistant Cook who will assist the Cook in the procurement, receiving/storage, planning, production, distribution, clean up, and documentation for all the meals served to children and adults following the established guidelines of the Florida Department of Health Child Care Food Program; United Way Center for Excellence Demonstration School, and other funding sources. In the absence of the Cook, the Assistant Cook assumes the full responsibilities of the Cook's position. PRINCIPAL DUTIES AND RESPONSIBILITIES Assists in the planning and execution of weekly food and supplies orders following the Purchasing List according to guidelines. Assists in reviewing orders at the time of delivery using the Purchasing Lists vs. Invoices to ascertain the accuracy and completeness of the order. Assists in contacting vendor(s) if the orders are incomplete. Assists in making appropriate substitutions if needed. Assists in examining food items delivered for freshness, temperature, and overall condition. Refuses those items not meet strict guidelines. Assists with the storage of merchandise following the FIFO system (first in, first out) to maintain the freshness of items. Assists in planning food production by anticipating the need to defrost foods, marinate foods, and other pre-production requirements, following set guidelines for Safe Food Handling. Assists in forecasting food production needs based on the previous day's attendance and required portions for children and adults to minimize waste. Assists in the preparation and handling of foods following all Safe Food Handling and Sanitation regulations. Assists in maintaining Safe Food Temperatures during the entire process. Assists in controlling portions served to each classroom by following the required amounts for children and adults closely and minimizing waste. Assists in providing the classrooms with the appropriate serving utensils to ensure the correct portions are served. Assists in planning and executing food distribution promptly to meet set mealtime schedules. Notifies Teachers and the director of any delays affecting mealtime schedules. Assists in the communication with Teachers about changes made to the daily menu and documents these changes according to guidelines. Changes to the menu must be approved by the Director or appropriate staff before implementation. Cleans & washes all dinnerware, pots and pans, and other utensils and equipment used in meal preparation and service. Cleans the floors, tables, shelves, refrigeration units, and other equipment in the Food Service Department, adhering to set Sanitation and Safety regulations; and maintains storage shelves, containers, and refrigeration unit shelves in a clean and organized manner. Assists in the daily documentation of meals served on the Meal Count Worksheet and invoices on the Expenditure Worksheet; retains a copy of all Milk Purchase invoices for auditing. Assists in documenting daily use of milk and milk purchases to assure compliance with the Florida Department of Health Child Care Food Program regulations. Assists in documenting refrigeration temperatures on the Temperature Log Sheet. When appropriate, assist in documenting food temperatures on the Food Temperature Log sheet in a timely and accurate manner, following set guidelines. Assists in submitting all the documentation to the appropriate staff for the End of the Month Reports to meet set deadlines. Assists in recording the End of the monthly inventory for food and kitchen supplies accurately; assists in extending inventory information; assists in adding inventory and in the preparation of the inventory summary report following set guidelines. Assists in submitting completed inventory by the 10th of each month to the appropriate staff. Participates in all mandatory trainings and in-services as required by the Florida Department of Health Child Care Food Program, conducted by the Food Program Administrator, and attends staff meetings according to guidelines. UWM is an equal opportunity employer and a drug-free workplace. Please visit our Career site homepage to view our EEO statement and Drug-Free policy. Requirements: Education Requirements: Food Handler Certificate within one year of employment or equivalent experience. Experience Requirements: 1-2 yrs school setting Technology Requirements: Knowledge of modern web browsers, Intermediate Word, Beginning Excel, and Beginning Outlook. Other Essential Knowledge/Skills: Knowledge of the Safe Food and Nutrition Program. Career Growth: We encourage you to grow through formal and informal development programs, coaching, and on-the-job challenges. We want you to ask questions, take chances, and explore the possible. Apply with confidence! Research indicates that individuals may hesitate if they don't meet every requirement. If you're enthusiastic about a role, apply, even if your experience or education isn't an exact match. You could be the perfect fit for this position or discover other exciting opportunities within our organization. Please note that while some roles may have specific requirements for funding eligibility, we STILL encourage you to explore our job opportunities.

At Bethesda House, our goal is to end the cycle of poverty and homelessness - not just manage the symptoms. Our teams work to address each individual on a holistic level so they feel heard, respected, and safe in our care. We offer hands-on help to address chronic homelessness, mental health, substance abuse, disability, and systematic poverty by offering innovative solutions and proactive services to the most vulnerable in Schenectady County. The Cara House facility houses the Medical Respite program - also known as recuperative care which offers a safe and supportive environment for individuals experiencing homelessness who are recovering from an illness or injury but are not well enough to be discharged to the streets or a traditional shelter. The program bridges the gap between hospital care and community living by providing short-term housing, medical care coordination, and access to other supportive services. The Assistant Cook supports the Medical Respite Food Program within the agency's Residential Programs by prepares high-quality food items according to standardized recipes and instructions to meet program requirements. The Assistant Cook works collaboratively with kitchen staff to ensure meals are prepared and served safely, efficiently, and in compliance with all food safety and program requirements, contributing to a clean, organized, and supportive residential environment. Schedule: Part-time (25 hrs/week) Mon - Fri, 11:00 am - 4:00 pm Pay Rate: $18/hour (Non-Exempt) Qualifications High school diploma or G.E.D. required; course work or prior experience working as a cook or assistant cook in a commercial or institutional kitchen preferred. Demonstrated ability to prepare meals using standardized recipes, including proper portioning, presentation, and temperature control, as well as use of commercial kitchen equipment essential. Knowledge of food safety, sanitation, and safe food-handling practices; Food Protection Certificate preferred or willingness to obtain. Ability to support meal production planning, basic record keeping, and inventory control. Strong attention to detail and ability to follow written and verbal cooking instructions consistently. Strong teamwork and communication skills; ability to maintain positive working relationships with staff and supervisors. Commitment to maintaining a clean, safe, and organized kitchen environment and complying with all agency policies and procedures. Physical ability to stand for extended periods, lift up to 50 pounds, and safely move supplies and equipment. Valid NYS driver's license for pickups and deliveries is required. Reliable transportation to/from work is required. Commitment to maintaining cleanliness, safety standards, professional boundaries, and confidentiality. This description does not contain a comprehensive list of duties, responsibilities or activities that are required of the employee. Additional duties and responsibilities may be assigned as needed and at any time with or without notice. All offers of employment are contingent upon successful completion of a background check including a DMV record search if driving is required for the position. Bethesda House is an Equal Opportunity Employer. In all employment and hiring decisions, the Agency complies with applicable anti-discrimination laws. This policy applies to all employment practices, including hiring, advertising, recruitment, promotion, demotion/transfer, layoff/termination of employment, rates of pay or other forms of compensation, and selection for training and development.

Job Description At Bethesda House, our goal is to end the cycle of poverty and homelessness - not just manage the symptoms. Our teams work to address each individual on a holistic level so they feel heard, respected, and safe in our care. We offer hands-on help to address chronic homelessness, mental health, substance abuse, disability, and systematic poverty by offering innovative solutions and proactive services to the most vulnerable in Schenectady County. The Cara House facility houses the Medical Respite program - also known as recuperative care which offers a safe and supportive environment for individuals experiencing homelessness who are recovering from an illness or injury but are not well enough to be discharged to the streets or a traditional shelter. The program bridges the gap between hospital care and community living by providing short-term housing, medical care coordination, and access to other supportive services. The Assistant Cook supports the Medical Respite Food Program within the agency's Residential Programs by prepares high-quality food items according to standardized recipes and instructions to meet program requirements. The Assistant Cook works collaboratively with kitchen staff to ensure meals are prepared and served safely, efficiently, and in compliance with all food safety and program requirements, contributing to a clean, organized, and supportive residential environment. Schedule: Part-time (25 hrs/week) Mon - Fri, 11:00 am - 4:00 pm Pay Rate: $18/hour (Non-Exempt) Qualifications High school diploma or G.E.D. required; course work or prior experience working as a cook or assistant cook in a commercial or institutional kitchen preferred. Demonstrated ability to prepare meals using standardized recipes, including proper portioning, presentation, and temperature control, as well as use of commercial kitchen equipment essential. Knowledge of food safety, sanitation, and safe food-handling practices; Food Protection Certificate preferred or willingness to obtain. Ability to support meal production planning, basic record keeping, and inventory control. Strong attention to detail and ability to follow written and verbal cooking instructions consistently. Strong teamwork and communication skills; ability to maintain positive working relationships with staff and supervisors. Commitment to maintaining a clean, safe, and organized kitchen environment and complying with all agency policies and procedures. Physical ability to stand for extended periods, lift up to 50 pounds, and safely move supplies and equipment. Valid NYS driver's license for pickups and deliveries is required. Reliable transportation to/from work is required. Commitment to maintaining cleanliness, safety standards, professional boundaries, and confidentiality. This description does not contain a comprehensive list of duties, responsibilities or activities that are required of the employee. Additional duties and responsibilities may be assigned as needed and at any time with or without notice. All offers of employment are contingent upon successful completion of a background check including a DMV record search if driving is required for the position. Bethesda House is an Equal Opportunity Employer. In all employment and hiring decisions, the Agency complies with applicable anti-discrimination laws. This policy applies to all employment practices, including hiring, advertising, recruitment, promotion, demotion/transfer, layoff/termination of employment, rates of pay or other forms of compensation, and selection for training and development. Powered by JazzHR SJfyT1t9St

Summary & Objective The Cook 02 worker is responsible in the procurement, receiving/storage, planning, production, distribution, clean up and documentation for all the meals served at the facilities in compliance with agency policies and procedures, regulatory agencies requirements, funding sources stipulations and accreditation guidelines. Knowledge & Experience Requirements High School diploma or general education degree (GED) 2 years of food production experience Safe Food Handler Certification must be obtained within 6 months of employment Organizational and problem-solving skills Ability to use effective verbal, listening and written communication skills Manual dexterity enough to: use kitchen utensils and equipment, wash dishes, and perform cleaning responsibilities Ability to learn and comprehend information from recipes and other food products labels Team building silks Time management skills Must have knowledge of computer office software Must be able to read, write and understand the English language Essential Functions Responsible for the preparation of the children's meals in a nutritious, good tasting and appealing manner following the approved Child Care Food Program Menus, funding sources and regulatory agency requirements Responsible of reviewing orders at the time of delivery. Provide the office with signed invoices for payments Responsible of contacting Caterer and vendors as needed Closely examines food items delivered by caterer and other vendors for freshness, temperatures, and overall condition. Refuses those items not meeting strict set guidelines Closely monitors food consistency, taste, appearance, and temperature Responsible for food production forecast to meet required portions and avoid food waste Responsible for the control of portions served to each classroom and the distribution of food to meet set mealtime schedule Responsible for the documentation of daily meals served and all temperatures logs Responsible for the completion of the End of the Month Inventory and submission of the inventory to the office by the 10th of each month *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Other Duties Supervises and may assist with the cleanup of all kitchen areas as needed Demonstrates flexibility when work schedule needs to be changed to meet the needs of the center Attend conference, trainings, and staff meetings as required Maintain deficiency free and 90% compliance in the kitchen service area Complies with all personnel policies and procedures, including but not limited to dress code, wearing of name badge, professional image and conduct, punctuality and work attendance Demonstrate cultural sensitivity and respect towards persons of different cultural, ethnic, and socio-economic backgrounds Provides orientation to new employees as needed. Maintain your required certifications and mandatory skill updates. Comply with all policies, local, state and federal laws and regulations. Perform other duties as assigned. Supervisory Responsibility May serve as an interim department leader depending on need. Disclaimer The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time. EEOC Statement CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training. Requirements Physical Requirements Must be able to lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds., walk, climb stair or ladders, stand on feet for extended periods of time, etc.