Cook, Full Time with Benefits, Baystate Main Campus

Note: The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate's relevant experience. No employee will be paid below the minimum of the range. Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees.

Minimum - Midpoint - Maximum

$17.63 - $21.81 - $27.53

 

 

Baystate Health, a nationally recognized leader in healthcare quality and safety, and home to Baystate Hospital is looking for a Full Time Cook to join our team in Springfield, MA!

SCHEDULE:

• Full time, Days

• 2nd shift

• 11am-7:30pm

• Alternating weekends and holidays

• *Shift Differential Offered*

LOCATION:

• Baystate Hospital, Main Campus

• Springfield, MA

QUALIFICATIONS:

• HS Diploma or Equivalent

• 1-2 years minimum professional cooking experience, preferably in a hospitality or healthcare setting

THE ADVANTAGES OF WORKING WITH BAYSTATE!

• Excellent Compensation High-quality, low-cost medical, dental and vision insurance

• Generous Time Off

• Continuing education support and reimbursement

• First Time Home Buyers Financial Packages

• Farm Share Memberships

• 403b retirement company match & annual company contribution increase based on years of service.

• Free money coach advice from a certified professional

• Wellbeing programs that include but are not limited to mental, physical, and financial health.

• Pet, home, auto and personal insurance

• Life insurance

• Reimbursement for a variety of wellbeing activities, included but limited to gym membership and equipment, personal trainer, massage and so much more!

• Onsite parking

Baystate Health, western Massachusetts’ only academic center and tertiary care provider has a long and proud tradition of continuous learning and improvement. We educate and train hundreds of healthcare workers every year and advance knowledge about new approaches to care. Together our inspired and compassionate teams manage the whole health needs of all communities in need.  

OUR COMPENSATION PHILOSOPHY:

We offer competitive total compensation packages that include pay, benefits, and other recognition programs for our employees. Our compensation offers consider a wide range of factors including knowledge/skills; relevant experience and training; education/certifications/licensure; and other business and organizational factors. Compensation offers do not include our comprehensive benefits package or any incentive payments that may be applicable to this role.

Summary: 

The applicant will have five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly.

Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment.

The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times—line, prep, and high volume cooking skills necessary.

The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone.

The applicant will be expected to clean and sanitize all equipment he/she is in contact with—scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment