Cook jobs at Masonicare - 73 jobs

Masonicare at Bishop Wicke Shelton, CT Evening Shift / 9 hrs/wk / Every Weekend Summary: Under the direction of the chefs and the Chef Supervisor, washes dishes and cleans equipment, floors and any other sanitation procedures asked of them. Reports To: Chef Supervisor and Production chefs Supervises: N/A Contacts: Resident, Families, Staff Essential Responsibilities: 1. Assist in the general sanitation of the kitchen, which encompasses all aspects of proper sanitation procedures. 2. Sets up dishmachine for meal service and washes dishes, sorts silverware and cleans glasses. 3. Maintains proper cleanliness of all pots and pans using proper chemicals and procedures. Cleans all kitchen equipment as requested by supervisor. Organizes and cleans storerooms and coolers. 4. Removes all garbage from kitchen and puts in dumpster as well as recycle products. 5. Assist manager and cooks in any special cleaning project as directed. 6. Follows dress code for department wearing provided uniforms that are clean and neat. Wear hairnets as required. Receives all deliveries and properly rotates stack and organizes storeroom and coolers. 8. Attend all scheduled in-services. Qualifications: Education: Some high school education Experience: On-the-job training Licensure: Knowledge/Skills/Abilities: Able to follow verbal instructions and read written directions for chemicals used Physical Demands: Continuous standing Frequent walking, climbing, bending, crouching, pushing/pulling and carrying Frequently lifts (40 - 69%) 1 - 50 lbs. Occasionally lifts (15-39%) over 50 lbs. Vision Accommodation: Able to bring objects into focus to perform job duties. Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized. This description of job responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time. #Shelton

Masonicare at Chester Village - Chester, CT Per Diem Benefits include: Cooking Upscale Cuisine with no late nights (out by 8pm daily) Every other weekend off, additional Paid Time Off, Competitive Benefit/Insurance Package Positive team environment with opportunities for growth Consistent year round hours and stability We'd love for you to join our fantastic, creative and friendly team! #joinourteam #chester

Masonicare at Bishop Wicke - Shelton, CT Evening Shift / 9hrs/wk / EW Summary: Under the direction of the chefs and the Chef Supervisor, washes dishes and cleans equipment, floors and any other sanitation procedures asked of them. Reports To: Chef Supervisor and Production chefs Supervises: N/A Contacts: Resident, Families, Staff Essential Responsibilities: 1. Assist in the general sanitation of the kitchen, which encompasses all aspects of proper sanitation procedures. 2. Sets up dishmachine for meal service and washes dishes, sorts silverware and cleans glasses. 3. Maintains proper cleanliness of all pots and pans using proper chemicals and procedures. Cleans all kitchen equipment as requested by supervisor. Organizes and cleans storerooms and coolers. 4. Removes all garbage from kitchen and puts in dumpster as well as recycle products. 5. Assist manager and cooks in any special cleaning project as directed. 6. Follows dress code for department wearing provided uniforms that are clean and neat. Wear hairnets as required. Receives all deliveries and properly rotates stack and organizes storeroom and coolers. 8. Attend all scheduled in-services. Qualifications: Education: Some high school education Experience: On-the-job training Licensure: Knowledge/Skills/Abilities: Able to follow verbal instructions and read written directions for chemicals used Physical Demands: Continuous standing Frequent walking, climbing, bending, crouching, pushing/pulling and carrying Frequently lifts (40 - 69%) 1 - 50 lbs. Occasionally lifts (15-39%) over 50 lbs. Vision Accommodation: Able to bring objects into focus to perform job duties. Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized. This description of job responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time. #Shelton

Work where every moment matters. Every day, over 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. The Food and Nutrition Department at The Orchards at Southington provides fine dining services to residents who live in the 90 apartment community. Residents include seniors 55 and older who opt to be a part of a community that promotes their independent lifestyle. Fine dining at the Orchards at Southington provides the feel of being at your favorite restaurant every night with your favorite wait staff. We strive to go above and beyond to provide the best, fine dining experience, to our customers. 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 assure that all foods meet required serving temperatures. Utilizes creativity in garnishing, decorating and developing new recipes. Complies with stringent health, sanitation, safety , HACCP and food handling standards. Adheres to quality and cost containment standards Reports to appropriate Food Services Manager 1 year of cooking or 3 years of directly related food service experience equivalent 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. 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

Work where every moment matters. Every day, over 30,000 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. The Food and Nutrition Department at Southington Care Center provides the best quality care to those seeking short-term, long-term and rehabilitation services. Southington Care Center features a state-of-the-art rehab pavilion complete with Aqua Therapy and an Occupational Therapy suite that replicates the home setting. Join us at Southington Care Center to help us promote a warm and caring environment for those we serve! 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 assure that all foods meet required serving temperatures. Utilizes creativity in garnishing, decorating and developing new recipes. Complies with stringent health, sanitation, safety , HACCP and food handling standards. Adheres to quality and cost containment standards. Reports to appropriate Food Services Manager 1 year of cooking or 3 years of directly related food service experience equivalent 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. 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

Primary Location: Connecticut-Newington-Jefferson House 1 John Stewart (10009) Job: Support Services / General ServicesOrganization: Jefferson HouseJob Posting: Jan 27, 2026 Cook - Food Nutrition Kitchen - (26151747) Description 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. The Food and Nutrition Department at Jefferson House provides a warm, caring environment for seniors seeking long-term care and rehabilitation services. Jefferson House continually expands our knowledge, programs and services to best serve the needs of ours residents and patients. Join us at Jefferson house as we provide the very best patient-centered care to those in their home away from home! 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 assure that all foods meet required serving temperatures. Utilizes creativity in garnishing, decorating and developing new recipes. Complies with stringent health, sanitation, safety , HACCP and food handling standards. Adheres to quality and cost containment standards. Reports to appropriate Food Services Manager. Qualifications Culinary Certification of Accreditation preferred. QFO (Qualified Food Operator Certificate) preferred or required within six months of employment. Minimum 2 years experience as a cook in a large volume institution preferred. Ability to read, speak English and follow recipes in a cost effective manner. Basic Math skills. Ability to operate institutional kitchen equipment. Quantity production experience preferred. Ability to tolerate lifting, pushing and pulling up to 80 pounds and long term standing. 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 RegularStandard Hours Per Week: 1Schedule: Per Diem (1 hour) Shift Details: This cook position will be used to fill in for vacancies, vacations, and holiday coverage.

Job Description Gaylord Specialty Healthcare is a health system dedicated exclusively to medical rehabilitation. We provide inpatient and outpatient care for people at every point in their journey from illness or injury to the most advanced state of recovery they can achieve. Our Mission: To enhance health, maximize function, and transform lives. Our values: Integrity, Compassion, Accountability, Respect and Excellence. These values guide us in providing quality patient care and transforming the lives of our patients. The cook/baker will follow a menu to prepare and cook meals for patients and cafeteria by performing the following duties. Essential Duties and Responsibilities: include the following. Other duties may be assigned. Opens kitchen and prepares food according to menu and production tally and according to schedule. Organizes daily production with guidance from head chef or production manager. Cleans and maintains equipment after use. May assist with cold food preparation as required. Qualifications: 1 - 3 years related experience in cooking or kitchen setting. Experience in healthcare setting a plus. We Are An Affirmative Action Employer - M/F/D/V Shift 32 hours weekly, 10A-6:30p, every other weekend and holiday

EDUCATION/CERTIFICATION: • High school diploma or equivalent is highly desirable but not required. • Serve Safe Certification strongly preferred. Absent Serve Safe Certification incumbent must obtain QFO within 30 days of hire. • Culinary Degree is strongly preferred but not required. • Annual completion of ECHN mandatory education is required as well as attendance at departmental training provided by management. EXPERIENCE: • Five or more years of culinary experience in a health care environment 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 colleagues-- we provide a competitive benefits program designed to ensure work/life balance. Every moment matters. And this is your moment Work where every moment matters. Every day, over 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 as a Clinical Nurse Educator. The Greater Manchester Region has approximately 2,500 employees. It includes Manchester Memorial Hospital, a 249-bed community hospital, Rockville General, a campus of Manchester Memorial Hospital, a 102-bed facility, a large multispecialty provider group and visiting nurse services. The Greater Manchester Region serves a region of 300,000 people in 19 towns. POSITION SUMMARY: The Cook II position performs a wide variety of functions to ensure high quality, sanitary food service to patients and customers. The primary tasks of this position include but are not limited to\: portioning/packaging food items; preparing and cooking high quality hot and cold food items for patients and customers following HACCP and departmental procedures; slicing and cutting food products; following standardized recipes; completion of HACCP and production paperwork; taking food temperatures and calibrating thermometers; setting up hot food to maximize presentation; communication of recipe ingredients and portion size to servers; safe use and maintenance of all production equipment; proper storage and utilization of leftover food products following HACCP and departmental procedures; assist the Executive Chef with training and education of cooks; and helping to maintain the overall cleanliness of the cafeteria and kitchen. COMPETENCIES: • Must have English reading and verbal communication skills to effectively communicate with co-workers, patients, and care providers within the work environment. • Must be able to write and follow written instructions in English. • Must be able to perform basic math skills such as addition and subtraction to accurately complete required paperwork. • Strong organizational and time management skills desired. • Must have excellent time management skills and be able to balance multiple priorities. • Must be able to consistently exhibit considerate interpersonal relations with co-workers and maintain a strong customer service attitude, as demonstrated by behavior, when communicating and interacting with co-workers, patients, and visitors. ESSENTIAL DUTIES and RESPONSIBILITIES: Disclaimer\: Job descriptions are not intended, nor should they be construed to be, exhaustive lists of all responsibilities, skills, efforts or working conditions associated with the job. They are intended to be accurate reflections of the principal duties and responsibilities of this position. These responsibilities and competencies listed below may change from time to time. 1. Attends monthly department meetings. 2. Attends monthly departmental in-services. 3. Wears uniform following the ECHN and department uniform policy including appropriate hair covering at all times. 4. Washes hands and wears gloves following serve-safe and state regulatory requirements. 5. Completes all paperwork required by the position worked (such as HACCP logs, temperature logs, production sheets). 6. Demonstrates a willingness to assist co-workers and adjusts daily work routines to the needs of the department. 7. Sets up, restocks and maintains a clean work station following all sanitation and safety requirements. Labels, dates, and properly rotates stock. 8. Completes work as outlined in the position job flow within the scheduled shift time. 9. Accurately follows package directions and/or recipes when preparing hot and cold food products. 10. Serve safe certification is current within past five (5) years. 11. Demonstrates proper cooking techniques as evidenced by the quality and presentation of completed food items, adherence to applicable diet restrictions and customer satisfaction. 12. Wears personal protective equipment as required. 13. Completes ECHN annual mandatory education in a timely manner.

Job Title: Cook Department: Dining Services Date Revised: 7/23/2024 Reports To: Food Services Director FLSA Status: Non-exempt The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is always provided. Principal Duties/Responsibilities: Demonstrates attention to detail Performs administrative duties such as completing forms, reports, etc. Advises supervisor when supplies diminish for reorder Assures all dietary procedures are followed. Must be able to operate all kitchen equipment safely and effectively. Equipment may include meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Has a presence in the dining room area during meals for the purpose of interacting with the residents and receiving feedback about their dining experience. Organizes walk-in freezer, storeroom, kitchen tables, and counters Receive and put away food and other storeroom orders Assist chef(s) in taking inventory Assists in establishing food production line to assure meals are prepared on time Serve breakfast, lunch, and dinner Demonstrates proper usage of equipment Earns and maintains Serve-Safe certification Education/Experience/Licensure/Certification: High school diploma or equivalent. One-year dietary experience in a restaurant. Required Skills/Abilities: Must be able to follow written and oral instructions. Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. PHYSICAL JOB ANALYSIS JOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service Director The principal duties and responsibilities are listed in the formal . This form is intended to provide a summary of the physical demands of the job. Frequency Frequency Unanticipated Seldom (1-5% of time) Occasional (6-33% of time) Frequent (34-66% of time) Constant (67-100% of time) Unanticipated Seldom (1-5% of time) Occasional (6-33% of time) Frequent (34-66% of time) Constant (67-100% of time) LIFT/CARRY (OBJECTS) EQUIPMENT Objects up to 10 lbs. X Transfer Devices/Gait Belts X Objects 11-20 lbs. X Kitchen Equipment X Objects 21-35 lbs. X Ladders X Objects 36-75 lbs.* X Maintenance Equipment X Objects 76-100lbs.* X Tablets/Computers/Office X *Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assist Vehicles/Driving X PUSH/ PULL FORCE ** ENVIRONMENTAL EXPOSURES Wheelchair with Resident 10-50lbs. X Indoors X Resident Lift Equipment 10-60 lbs. X Outdoors X 2 Wheel Dolly/ 4 Wheel Cart 5-35lbs. X Extreme Heat X Floor Cleaning Equipment 5-25 lbs. X Extreme Cold X **Push/pull force is measured as the peak force required to start object moving Dusty X POSTURES Excessive Noise X Sitting X RESIDENT MOBILITY ASSISTANCE Standing X One/two person manual transfer (up to 35 lbs. lifting force per person) X Walking on even surface X Bed positioning (lateral movement of resident in bed) X Walking on uneven surface X Chair boosting (assisting resident to sit up in a chair) X Climbing/Stairs X Assist Walking with Gait Belt X Bend/Stoop/Twist X ADDITIONAL CONSIDERATIONS Crouching/Squatting X Physical Exams or Health Screenings (as required by state) Kneel/Crawling X TB Test Reach Above Shoulders X Annual Flu Shot Reach Waist to Shoulders X COVID Vaccinations and Boosters Reach Below Waist X Personal Protective Equipment (nitrile gloves, gown, mask, etc.) Repetitive Arm Use X N95 Respirator (must be clean shaven such that any facial hair does not impact the respirator seal) Repetitive Wrist/Hand Use X Exposure to House Pets Hand grasping (power grip) X Exposure to Needles and Sharps Fine manipulation hands/fingers X When working with our resident population, you may on occasion be exposed to certain risks related to medical conditions or progressive diseases such as Alzheimer's disease. These risks include communicable diseases as well as agitation and/or aggressive behaviors which may be verbal or physical. Because you are working so closely with the resident, you may be the target of this aggression. Understanding that these behaviors are related to a medical condition and/or disease process and are not in any way personal, is key to maintaining dignity and respect for our residents in all avenues of care. Benchmark is committed to workplace safety, and to the extent there is any concern relating to safety hazards in the performance of the job, you should immediately report your concerns as directed in the Employee Handbook. PHYSICAL JOB ANALYSIS JOB TITLE: Cook, Lead Cook, Executive Chef, Sous Chef, Dining Service Director The principal duties and responsibilities are listed in the formal . This form is intended to provide a summary of the physical demands of the job. Frequency Frequency Unanticipated Seldom (1-5% of time) Occasional (6-33% of time) Frequent (34-66% of time) Constant (67-100% of time) Unanticipated Seldom (1-5% of time) Occasional (6-33% of time) Frequent (34-66% of time) Constant (67-100% of time) LIFT/CARRY (OBJECTS) EQUIPMENT Objects up to 10 lbs. X Transfer Devices/Gait Belts X Objects 11-20 lbs. X Kitchen Equipment X Objects 21-35 lbs. X Ladders X Objects 36-75 lbs.* X Maintenance Equipment X Objects 76-100lbs.* X Tablets/Computers/Office X *Weights in excess of 35 lbs. will be reviewed for 2-person or mechanical assist Vehicles/Driving X PUSH/ PULL FORCE ** ENVIRONMENTAL EXPOSURES Wheelchair with Resident 10-50lbs. X Indoors X Resident Lift Equipment 10-60 lbs. X Outdoors X 2 Wheel Dolly/ 4 Wheel Cart 5-35lbs. X Extreme Heat X Floor Cleaning Equipment 5-25 lbs. X Extreme Cold X **Push/pull force is measured as the peak force required to start object moving Dusty X POSTURES Excessive Noise X Sitting X RESIDENT MOBILITY ASSISTANCE Standing X One/two person manual transfer (up to 35 lbs. lifting force per person) X Walking on even surface X Bed positioning (lateral movement of resident in bed) X Walking on uneven surface X Chair boosting (assisting resident to sit up in a chair) X Climbing/Stairs X Assist Walking with Gait Belt X Bend/Stoop/Twist X ADDITIONAL CONSIDERATIONS Crouching/Squatting X Physical Exams or Health Screenings (as required by state) Kneel/Crawling X TB Test Reach Above Shoulders X Annual Flu Shot Reach Waist to Shoulders X COVID Vaccinations and Boosters Reach Below Waist X Personal Protective Equipment (nitrile gloves, gown, mask, etc.) Repetitive Arm Use X N95 Respirator (must be clean shaven such that any facial hair does not impact the respirator seal) Repetitive Wrist/Hand Use X Exposure to House Pets Hand grasping (power grip) X Exposure to Needles and Sharps Fine manipulation hands/fingers X When working with our resident population, you may on occasion be exposed to certain risks related to medical conditions or progressive diseases such as Alzheimer's disease. These risks include communicable diseases as well as agitation and/or aggressive behaviors which may be verbal or physical. Because you are working so closely with the resident, you may be the target of this aggression. Understanding that these behaviors are related to a medical condition and/or disease process and are not in any way personal, is key to maintaining dignity and respect for our residents in all avenues of care. Benchmark is committed to workplace safety, and to the extent there is any concern relating to safety hazards in the performance of the job, you should immediately report your concerns as directed in the Employee Handbook. I ______________________________ have read this job description and understand the duties and responsibilities of the position of Cook. I further understand that it is my responsibility to perform my duties consistent with the highest standards of Benchmark Senior Living. ________________________________ _______________ Employee Signature Date ________________________________ _______________ Supervisor's Signature Date

Connect with your calling. Join, stay, and grow with Benchmark. The Village at Brookfield Commons is hiring a Part Time Chef to join their Culinary team. The schedule is Sunday & Mondays 6a-2p and Thursdays 11a-7p We are looking for a Cook to join our team! As a Benchmark cook, your main role will be to make a difference in the lives of our residents by providing delicious and healthy meals. As a cook you will prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will oversee these duties to ensure that quality food service is provided at all times. If you possess a dedication for creating quality cuisine, provide an energetic presence to your work, and are looking for a company that aligns with those values, then this opportunity is made for you! Take control of your work life balance with reliable, schedule-stabilizing hours. Responsibilities Assures all dietary procedures are followed. Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Assists in establishing food production line to ensure meals are prepared on time. Represents the community with a positive attitude and pride when interacting with potential residents and families. Prepares and serves nutritious meals, ensuring high-quality presentation and flavorful meals for our residents. Requirements High school diploma or equivalent Culinary Arts training preferred 2 years of dietary experience Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Be able to lift up to 50 lbs. This is primarily a standing position, may need to stand in one place for extended periods of time. As a community associate at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Discounted Meal Program Paid Training & Company-provided Uniforms Associate Referral Bonus Program Physical & Mental Health Wellness Programs 401k Retirement Plan with Company Match* Medical, Vision & Dental Benefits* Tuition Reimbursement Program* Vacation and Health & Wellness Paid Time Off* *Eligibility may vary by employment status

Connect with your calling. Join, stay, and grow with Benchmark. We are looking for a Temporary Cook to join our team! As a Benchmark cook, your main role will be to make a difference in the lives of our residents by providing delicious and healthy meals. As a cook you will prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will oversee these duties to ensure that quality food service is provided at all times. If you possess a dedication for creating quality cuisine, provide an energetic presence to your work, and are looking for a company that aligns with those values, then this opportunity is made for you! Take control of your work life balance with reliable, schedule-stabilizing hours. Responsibilities Assures all dietary procedures are followed. Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Assists in establishing food production line to ensure meals are prepared on time. Represents the community with a positive attitude and pride when interacting with potential residents and families. Prepares and serves nutritious meals, ensuring high-quality presentation and flavorful meals for our residents. Requirements High school diploma or equivalent Culinary Arts training preferred 2 years of dietary experience Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Be able to lift up to 50 lbs. This is primarily a standing position, may need to stand in one place for extended periods of time. As a community associate at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Discounted Meal Program Paid Training & Company-provided Uniforms Associate Referral Bonus Program Physical & Mental Health Wellness Programs 401k Retirement Plan with Company Match* Medical, Vision & Dental Benefits* Tuition Reimbursement Program* Vacation and Health & Wellness Paid Time Off* * Eligibility may vary by employment status

Connect with your calling. Join, stay, and grow with Benchmark. We are looking for a Cook to join our team! As a Benchmark cook, your main role will be to make a difference in the lives of our residents by providing delicious and healthy meals. As a cook you will prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will oversee these duties to ensure that quality food service is provided at all times. If you possess a dedication for creating quality cuisine, provide an energetic presence to your work, and are looking for a company that aligns with those values, then this opportunity is made for you! Take control of your work life balance with reliable, schedule-stabilizing hours. Responsibilities Assures all dietary procedures are followed. Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets. Assists in establishing food production line to ensure meals are prepared on time. Represents the community with a positive attitude and pride when interacting with potential residents and families. Prepares and serves nutritious meals, ensuring high-quality presentation and flavorful meals for our residents. Requirements High school diploma or equivalent Culinary Arts training preferred 2 years of dietary experience Must have knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations. Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel. Be able to lift up to 50 lbs. This is primarily a standing position, may need to stand in one place for extended periods of time. As a community associate at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Discounted Meal Program Paid Training & Company-provided Uniforms Associate Referral Bonus Program Physical & Mental Health Wellness Programs 401k Retirement Plan with Company Match* Medical, Vision & Dental Benefits* Tuition Reimbursement Program* Vacation and Health & Wellness Paid Time Off* * Eligibility may vary by employment status

Responsibilities What you will do as a Cook * Join the kitchen staff in preparing and cooking food for our residents. * Build positive relationships with residents, employees and coworkers. * Understand that dining in the restaurant-style atmosphere can be the highlight of our residents' day. * Maintain the kitchen in a clean, safe and sanitary condition at all times. Qualifications * High School Diploma or General Education Degree (GED) * One (1) to three (3) years of experience as a cook in a hospitality or healthcare environment * Food handlers permit as required by state law and/or Company standards * Ability to read and follow recipes, guides, cleaning schedules and logs Apply now to join the Atria team. Atria is an equal opportunity employer committed to providing equal employment opportunities without regard to race, color, religion, sex (including pregnancy), sexual orientation, age, national origin, disability, genetic information, veteran status, or any other classification protected by applicable law. We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living's family of brands has openings for individuals looking for a career with outstanding benefits, including: * Paid holidays and PTO * Employees may receive annual anniversary rewards dependent on classification, starting at $500 for Full Time employees * Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results * Benefits package also includes Health, Dental, Vision, and Life Insurance * Retirement Savings Plan / 401(k) employer match * Tuition reimbursement (U.S Based Communities) * Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you'll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now!

UCFS is looking for candidates who are passionate about making a difference in the lives of others! We are currently seeking a part-time (16hr) Kitchen Attendant/Cook who will be responsible for preparing and serving meals to our residents. This position will cover two shifts from 2pm to 10pm during the week and will include some weekend and holiday shifts. Responsibilities: Assist in the preparation of meals with special attention to special diet needs Prepare, set, and clean dining room at each meal serving and serve meals to residents Clean and sanitize kitchen equipment, utensils, and work areas Assist with inventory management and restocking of supplies Follow all food safety and sanitation guidelines Demonstrate quality customer service while interacting with residents including respectful communication Requirements High school diploma or equivalent 1 to 3 years of related experience and/or training in food service industry Knowledge of food safety and sanitation guidelines Ability to work in a fast-paced environment and handle multiple tasks simultaneously Strong communication and teamwork skills Physical ability to stand for extended periods of time and lift up to 50 pounds English language is required UCFS is committed to providing equal employment opportunities to all applicants and employees as protected by applicable federal and/or state law.

UCFS is looking for candidates who are passionate about making a difference in the lives of others! We are currently seeking a part-time (16hr) Kitchen Attendant/Cook who will be responsible for preparing and serving meals to our residents. Responsibilities: Assist in the preparation of meals with special attention to special diet needs Prepare, set, and clean dining room at each meal serving and serve meals to residents Clean and sanitize kitchen equipment, utensils, and work areas Assist with inventory management and restocking of supplies Follow all food safety and sanitation guidelines Demonstrate quality customer service while interacting with residents including respectful communication Requirements High school diploma or equivalent 1 to 3 years of related experience and/or training in food service industry Knowledge of food safety and sanitation guidelines Ability to work in a fast-paced environment and handle multiple tasks simultaneously Strong communication and teamwork skills Physical ability to stand for extended periods of time and lift up to 50 pounds English language is required UCFS offers a comprehensive benefits package including - Flexible schedules Competitive salaries Generous paid time off including 3 weeks' vacation, 4 floating holidays and 10 sick days each year Medical, dental and vision insurance 401(k) plan with 6% employer contribution Paid life and disability insurance UCFS is committed to providing equal employment opportunities to all applicants and employees as protected by applicable federal and/or state law.

UCFS is looking for candidates who are passionate about making a difference in the lives of others! We are currently seeking a full-time (32hr) Kitchen Attendant/Cook who will be responsible for preparing and serving meals to our residents. This expected schedule will include day/evening rotation (6:00am- 2:00pm and 2:00pm- 10:00pm every other weekend. Responsibilities: Assist in the preparation of meals with special attention to special diet needs Prepare, set, and clean dining room at each meal serving and serve meals to residents Clean and sanitize kitchen equipment, utensils, and work areas Assist with inventory management and restocking of supplies Follow all food safety and sanitation guidelines Demonstrate quality customer service while interacting with residents including respectful communication Why UCFS? Our team is passionate about the services we provide and is committed to making a difference for our clients and community. At UCFS, a Federally Qualified Health Center, we specialize in integrated care which means having access to essential services to meet the complex needs of those we serve. We work collaboratively across programs at our agency to remove barriers and streamline access to services including behavioral health services, primary care, dental, case management and more. If you are committed to improving the health and well-being of our community, we encourage you to apply for this exciting opportunity. Requirements High school diploma or equivalent 1 to 3 years of related experience and/or training in food service industry (Food Service and Cook Background Preferred) Knowledge of food safety and sanitation guidelines Ability to work in a fast-paced environment and handle multiple tasks simultaneously Strong communication and teamwork skills Physical ability to stand for extended periods of time and lift up to 50 pounds English language is required UCFS is committed to providing equal employment opportunities to all applicants and employees as protected by applicable federal and/or state law.

Come join our dynamic Team at Saint Mary Home. * Mission Driven * Team Environment What to Expect in This Role: As a Cook at Saint Mary Home, you will play a vital role in delivering high-quality meals to our residents. Your responsibilities will include preparing food in accordance with federal, state, and local guidelines, as well as our established policies and procedures. Key Responsibilities: * Prepare and cook a variety of meals in large quantities. * Follow dietary guidelines and procedures to accommodate residents' nutritional needs. * Prepare specialized textures, including purees, mechanical soft, and other modified diets as needed. * Maintain a clean, organized, and sanitary kitchen and food service area. * Ensure proper care and use of kitchen supplies and equipment. What You Bring: * High school diploma or equivalent. * Experience in large-scale cooking preferred. * Knowledge of dietary procedures, food safety regulations, and modified texture diets. * Previous experience in long-term care or working with the geriatric population is a plus. * Strong attention to detail and ability to follow oral and written instructions. * Excellent customer service and communication skills. Join our team at Saint Mary Home, where your skills in the kitchen make a meaningful difference every day! Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.

Come join the Food Production team at Saint Francis Hospital, part of Trinity Health Of New England! We are a member of the nationwide Trinity Health family, bringing compassionate care to our communities. Responsible for the production of quality foods for patients, cafeteria, catering events and satellite services. Performs responsibilities of Third Cook and Lead Cook and provides bake shop assistance as needed to meet operational needs What you will do: * Produces food for the patient, cafeteria, catering, and satellite sites * Maintains production controls while providing adequate food supplies to assigned areas. * Maintains safety and sanitation standards of the department. * Contributes to the achievement of excellence following departmental and hospital guidelines. Environmental and Working Conditions: * Standing for long periods of time. Bending, lifting (50#). Stressful due to working under peak work demands. Position requires ability to frequently lift light objects more than 20 lbs., perform simple motor skills such as walking and standing for prolonged periods; see objects closely and hear normal sounds with some background noises. * Heat, steam, refrigerators, freezers. Typical institutional setting including wet floors, cooking and sharp instruments. Employee may frequently be exposed to sudden fluctuations in temperature; grease or oil, loud noises; high humidity or wetness and burns. Minimum Qualifications: * Education: High School and Culinary experience desirable (i.e. quantity food production, catered events/baking). * Experience: Minimum of 2 solid years' experience working in institutional production with catered events. * Skills: Excellent quantity production and catering culinary skills. * Knowledge of sanitation and safety principles. Must be able to follow written and verbal instructions and have excellent skills in customer service. Position Highlights and Benefits * Per Diem- Rotating Shift * Our Mission and Core Values * Career growth and advancement potential * Award-winning Patient Access Department Ministry/Facility Information Trinity Health Of New England is an integrated health care delivery system that is comprised of world-class providers and facilities dedicated to full spectrum preventative, acute, and post-acute care. We aim to deliver top level care to increase our community's overall health at lower costs. While we serve nearly 3 million people, we are proud to be a part of a national system that focuses on putting our patients first and having the best colleagues to do so. Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.

Gilead Community Services is seeking a dedicated per-diem Cook to join our multi-disciplinary residential program staff. The per-diem Cook for Gilead's New Britain area adult residential substance abuse program prepares and serves meals for residents, ensures the availability of supplies, assists in the planning of food production, and maintains meal preparation and the kitchen work area to required standards of sanitation. Minimum Requirements: High school diploma required 3 years cooking experience Must maintain and provide proof of valid driver's license and automobile insurance in good standing Responsibilities: Preparing meals according to recipe instructions Setting the steam table and ensuring proper serving of food Ensuring the availability of supplies for planned menu Maintaining the workspace in compliance with established sanitation standards Maintaining daily production records Gilead employees are held to standards and regulations set by the Department of Mental Health and Addiction Services (DMHAS) and other regulatory bodies. These standards are outlined in Gilead's “Standards of Conduct” policy. It's important that these standards and regulations are met through all duties performed, outcomes achieved, and conditions kept within the organization.