Think Beyond The Label Jobs

The Massachusetts Veterans Home at Chelsea is currently seeking an outgoing, detail oriented person to join our agency in delivering well balanced, nutritional meals to our Veteran residents. * *DETAILED STATEMENT OF DUTIES AND RESPONSIBILITIES: 1. Supervises personnel in the preparation and cooking of foods and preparation of function menus by assigningtasks to personnel to ensure the timely preparation of food in accordance with acceptable food service practices. 2. Oversees maintenance of physical food service areas (kitchen, storage areas, etc.) to be in compliance withsanitation and safety regulations and reports non-compliance to appropriate agency personnel (Maintenance, Engineering, Food Service Director, etc.) for repair and/or resolution. 3. Oversees appropriate training and documentation of dietary employees of lower grades working in the kitchen. 4. Assists Cook III in menu planning to ensure that menu items are attainable and personnel are available forproper preparation. 5. Plans the use of food and supplies to best advantage to avoid shortages or waste. 6. Discusses and plans with Cook III daily menu needs to insure maintenance of service of appropriate quality andquantity of food to patients, dormitory residents and staff. 7. Confers with other agency personnel and reviews menus to determine such matters as quantity of foods andtypes of ingredients to be issued, number of positions needed, and substitute items to be used in order to insure the availability and efficient use of food and food supplies. 8. Roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables and other food required for daily meals. 9. Measures and mixes ingredients according to recipe using kitchen utensils and equipment in order to preparesoups, salads, desserts, gravies, dressings, sauces, stews, etc. 10. Determines type or amount of ingredients which may be substituted in or omitted from recipes without alteringtaste, appearance or quality. 11. Evaluates food quality, appearance, quantity, temperature and taste through observation and tasting in order todetermine if it is fresh, properly portioned and prepared correctly. 12. Operates and/or uses kitchen equipment, such as, cutlery, grinders, and slicers to portion and/or prepare foodfor cooking. 13. Performs related duties, such as, weighing portions of food to insure uniformity in serving, storing food atproper temperatures to prevent spoilage; sharpening knives, meat saws, and other cooking tools; cleaning and/or sterilizing cooking equipment and work areas; placing prepared food in carts for delivery; and transporting food from kitchen to serving areas. 14. Inspects work and storage areas for compliance with sanitation codes. 15. Determines amount of food items to be ordered by reviewing menus and checking inventory to maintainadequate supply level. 16. Reviews health regulations to determine requirement for food handling and/or record keeping practices andprocedures. 17. Maintains records on such matters as food received, prepared and consumed, leftovers and meat waste. 18. Performs related duties such as authorizing menu changes or preparation of additional portions; conferring withrepairmen on malfunctioning equipment; reading and interpreting dietary cards; inspecting meat for freshness, quality and conformance to purchase orders. 19. Prepares meals for special events. * QUALIFICATIONS REQUIRED AT HIRE:* 1. Knowledge of materials, procedures and methods used in the handling, preparation and cooking of food on alarge scale. 2. Knowledge of the approved sanitary methods and procedures for the care and use of kitchens and kitchenequipment and for the handling and cooking of food. 3. Considerable knowledge of food values and weights and measures as they apply to food. 4. Knowledge of the duties and qualifications of cooks and other kitchen personnel. 5. Working knowledge of menu preparation. 6. Ability to determine quality of food by its taste and appearance. 7. Ability to combine foods so as to prevent waste. 8. Skill in all phases of food preparation and cooking. 9. Experience in all types of food preparation and cooking on a large scale. 10. Experience in judging the qualifications of subordinate kitchen personnel. 11. Knowledge of the methods followed in the care and maintenance of utensils and equipment used in servingfood. 12. Ability to read and interpret recipes and weights and measures tables. 13. Ability to follow oral and written instructions. 14. Ability to understand and apply the laws, rules, regulations, policies, procedures, specifications, standards andguidelines governing assigned unit activities. 15. Ability to establish and maintain harmonious working relationships with others. 16. Ability to assemble items of information in accordance with established procedures. 17. Ability to supervise, including planning and assigning work according to the nature of the job to beaccomplished, the capabilities of subordinates and available resources controlling work through periodic reviews and/or evaluations; determine subordinates’ training needs and providing or arranging for such training; motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. 18. Ability to give oral and written instruction in a precise and understandable manner. 19. Ability to stand for prolonged periods of time. 20. Ability to lift and carry heavy objects. 21. Ability to maintain accurate records.* *QUALIFICATIONS ACQUIRED ON JOB: 1. Knowledge of the laws, rules, regulations, policies, procedures, specifications, standards and guidelinesgoverning the Food Service Department at the Massachusetts Veterans Home at Chelsea 2. Knowledge of the techniques of conducting employee performance evaluations. _Pre-Offer Process:_ For BU and MI-MIV A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit http://www.mass.gov/hhs/cori__ Education, licensure and certifications will be verified in accordance with the Human Resources Division’s Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth’s website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the Reasonable Accommodation Online Request Form First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) two years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution, or (B) any equivalent combination of the required experience and the substitutions below. Substitutions: I. A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience. Special Requirements: None *Comprehensive Benefits* When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Explore our Employee Benefits and Rewards! COVID Vaccine: As a condition of employment, depending on job assignment and location, employees may be required to have received COVID-19 vaccination and/or other vaccinations, or to have been approved for a vaccination exemption prior to their start date. Details relating to demonstrating compliance with this requirement will be provided to applicants selected for employment. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role. Job: Food Services* *Organization: Chelsea Veterans Home *Title: *Cook II Location: Massachusetts-Chelsea-91 Crest Street Requisition ID: 2400054T