Cook - Nutrition Services
Porter Medical Center
Location Address: 30 Porter Drive, Middlebury Vermont
Department: Porter - Nutrition Services
Standard Hours: 36
Primary Shift: OTHER
Weekend Needs: Every
Recruiter: Kara Marszalkowski
An employment bonus of $900 (subject to applicable taxes) is available for this position!
The bonus is paid in two installments: one half after 90 days and one half after one year. Please note that current University of Vermont Health Network employees are excluded from eligibility for this bonus. Bonus recipients must commit to continuous full-time or part-time employment in an eligible position for one year with Porter Medical Center.
Pay starting at $15.00/hour!
We also offer the following differentials on top of the hourly rate of pay:
Weekend $2/hr (paid on top of any applicable eve or night shift)
This position is eligible for full benefits including but not limited to: Medical, Dental, and Vision Insurance, 403(b), Life and Disability Insurances, and Paid Time-off.
The Cook is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. He/she is under the direct supervision of the Lead Cook and is ultimately supervised by the Nutrition Services Manager. He/she is responsible for ensuring safety and sanitation of the kitchen, maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. He/she is expected to work collaboratively with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required.
High school diploma or equivalent.
Minimum of three years work experience in this position. Minimum 18 years of age. ServSafe certification preferred. Able to read, write and speak the English langue. Demonstrates ability to provide leadership and adapt to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member.