State of New Hampshire
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State of New Hampshire provided pay range This range is provided by State of New Hampshire. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $15.93/hr - $20.80/hr
Job Posting Department of Health & Human Services
New Hampshire Hospital
36 Clinton St.
Concord, NH 03301
CHEF I
Full-Time, 2nd Shift
Position #30870
$15.93/hour - $20.80/hour
See total compensation information at the bottom of announcement.
The State of New Hampshire, Department of Health and Human Services, and New Hampshire Hospital has a Full-Time vacancy for Food Service Workers II.
Summary:
Supervises Cooks and Food Service Workers to assure production and delivery of all meals, supplements and nourishments executed in accordance with Department standards, Hospital Policies and Procedures and food safety and sanitation regulations.
YOUR EXPERIENCE COUNTS : Each additional year of approved formal education may be substituted for one year of required work experience and/or each additional year of approved work experience may be substituted for one year of required formal education.
Minimum Qualifications Education/Experience: High school diploma or equivalent credential
License/Certification: None
Other Requirements: Must be able to perform continuous physical activities such as standing and frequent reaching, bending or lifting related to kitchen/cooking activities.
Preferred Qualifications Experience in food service, or prep cooking in a commercial or institutional food service operation.
After-Hire Requirements Must complete ServSafe Certification within the first year of hire
Career Advancement Opportunities In-Band Advancement Available: No
Broad Group Level Advancement Available: No
Responsibilities Assigns and supervises Cooks and FSW’s to assure effective and efficient completion of all tasks and rejects unsatisfactory work.
Facilitates a team approach with subordinates through coaching and counseling. Participates in performance evaluations and disciplinary procedures for Cooks and Food Service Workers.
Assures that staff adhere to standardized recipes and prescribed portion sizes.
Responsible for the safe and sanitary production of all foods for patient, cafeteria and catering events.
Actively supports the smooth operation of the patient trayline including the timeliness of tray distribution.
Completes: temperature logs, waste logs, pre-service checklists, tally and portion control logs, opening/closing checklists, employee daily assignment sheets.
Participates in interviews for new Cooks and FSW’s.
Trains and is responsible for personnel in new procedures, use of utensils, equipment, recipes, food storage, sanitation, hygiene. Assures compliance.
Participates in short- and long-range departmental planning: staffing, menu, etc.
Accesses a computerized menu system to obtain recipes, tally sheets, and requisition forms.
Logs and tracks food overages/shortages and determines left-over or waste plan. Reviews data with supervisors.
Makes decisions according to policy and procedures such as enforcing late policy, sanitation and safe food handling practices, food quality and disciplinary actions.
Performs duties and acts in the best interest of the department in the absence of the Chef II , including cash handling and determination whether employees are “fit for work”.
Supervisors Workplace Safety Accountabilities Ensures compliance with established hospital and departmental safety policies and procedures by completing competency-based review, providing on the spot reinforcement/training on safety issues; referring staff to formal training programs, as appropriate; and recording safety related initiatives for annual reporting.
Total Commitment to Quality Participates in the formulation of the mission, philosophy, goals, and objectives for the Department. Carries out the same by acting as an agent of the Department within the hospital. Supports the organizational mission, philosophy, goals, and objectives as demonstrated by a positive leadership presence in unit based, departmental, hospital wide, or in public meetings/committees.
Participates in the process of continuous quality improvement by supporting unit‑based quality improvement activities. Demonstrates commitment to customer service values in professional conduct and by promoting such values in assigned staff.
For further Information please contact Erika Flattery, Food Services Supervisor II,
erika.l.flattery@dhhs.nh.gov
and 603-271-5698.
You may also contact Human Resources at
NHH-HR@dhhs.nh.gov .
Benefits The State of NH total compensation package features an outstanding set of employee benefits, including:
Dental Plan at minimal cost for employees and their families ($500-$1800 value)
Flexible Spending healthcare and childcare reimbursement accounts
State defined benefit retirement plan and Deferred Compensation 457(b) plan
Work/life balance flexible schedules, paid holidays and generous leave plan
$50,000 state-paid life insurance plus additional low-cost group life insurance
Incentive-based Wellness Program (ability to earn up to $500)
Value of State's share of Employee's Retirement: 12.87% of pay
See details on State-paid health benefits: https://www.das.nh.gov/hr/benefits.aspx
Total Compensation Statement Worksheet: https://www.das.nh.gov/jobsearch/compensation-calculator.aspx
Want the specifics? Explore the Benefits of State Employment on our website: https://www.das.nh.gov/hr/documents/BenefitBrochure.pdf https://www.das.nh.gov/hr/index.aspx
EOE
TDD Access: Relay NH 1-800-735-2964
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries: Government Administration
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Executive Chef - The Exeter Inn / Epoch Gastropub Food Prep, Cook, and Pizza Maker - Cast Member West Lebanon, NH $18.00-$22.00 7 months ago
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Get AI-powered advice on this job and more exclusive features.
State of New Hampshire provided pay range This range is provided by State of New Hampshire. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $15.93/hr - $20.80/hr
Job Posting Department of Health & Human Services
New Hampshire Hospital
36 Clinton St.
Concord, NH 03301
CHEF I
Full-Time, 2nd Shift
Position #30870
$15.93/hour - $20.80/hour
See total compensation information at the bottom of announcement.
The State of New Hampshire, Department of Health and Human Services, and New Hampshire Hospital has a Full-Time vacancy for Food Service Workers II.
Summary:
Supervises Cooks and Food Service Workers to assure production and delivery of all meals, supplements and nourishments executed in accordance with Department standards, Hospital Policies and Procedures and food safety and sanitation regulations.
YOUR EXPERIENCE COUNTS : Each additional year of approved formal education may be substituted for one year of required work experience and/or each additional year of approved work experience may be substituted for one year of required formal education.
Minimum Qualifications Education/Experience: High school diploma or equivalent credential
License/Certification: None
Other Requirements: Must be able to perform continuous physical activities such as standing and frequent reaching, bending or lifting related to kitchen/cooking activities.
Preferred Qualifications Experience in food service, or prep cooking in a commercial or institutional food service operation.
After-Hire Requirements Must complete ServSafe Certification within the first year of hire
Career Advancement Opportunities In-Band Advancement Available: No
Broad Group Level Advancement Available: No
Responsibilities Assigns and supervises Cooks and FSW’s to assure effective and efficient completion of all tasks and rejects unsatisfactory work.
Facilitates a team approach with subordinates through coaching and counseling. Participates in performance evaluations and disciplinary procedures for Cooks and Food Service Workers.
Assures that staff adhere to standardized recipes and prescribed portion sizes.
Responsible for the safe and sanitary production of all foods for patient, cafeteria and catering events.
Actively supports the smooth operation of the patient trayline including the timeliness of tray distribution.
Completes: temperature logs, waste logs, pre-service checklists, tally and portion control logs, opening/closing checklists, employee daily assignment sheets.
Participates in interviews for new Cooks and FSW’s.
Trains and is responsible for personnel in new procedures, use of utensils, equipment, recipes, food storage, sanitation, hygiene. Assures compliance.
Participates in short- and long-range departmental planning: staffing, menu, etc.
Accesses a computerized menu system to obtain recipes, tally sheets, and requisition forms.
Logs and tracks food overages/shortages and determines left-over or waste plan. Reviews data with supervisors.
Makes decisions according to policy and procedures such as enforcing late policy, sanitation and safe food handling practices, food quality and disciplinary actions.
Performs duties and acts in the best interest of the department in the absence of the Chef II , including cash handling and determination whether employees are “fit for work”.
Supervisors Workplace Safety Accountabilities Ensures compliance with established hospital and departmental safety policies and procedures by completing competency-based review, providing on the spot reinforcement/training on safety issues; referring staff to formal training programs, as appropriate; and recording safety related initiatives for annual reporting.
Total Commitment to Quality Participates in the formulation of the mission, philosophy, goals, and objectives for the Department. Carries out the same by acting as an agent of the Department within the hospital. Supports the organizational mission, philosophy, goals, and objectives as demonstrated by a positive leadership presence in unit based, departmental, hospital wide, or in public meetings/committees.
Participates in the process of continuous quality improvement by supporting unit‑based quality improvement activities. Demonstrates commitment to customer service values in professional conduct and by promoting such values in assigned staff.
For further Information please contact Erika Flattery, Food Services Supervisor II,
erika.l.flattery@dhhs.nh.gov
and 603-271-5698.
You may also contact Human Resources at
NHH-HR@dhhs.nh.gov .
Benefits The State of NH total compensation package features an outstanding set of employee benefits, including:
Dental Plan at minimal cost for employees and their families ($500-$1800 value)
Flexible Spending healthcare and childcare reimbursement accounts
State defined benefit retirement plan and Deferred Compensation 457(b) plan
Work/life balance flexible schedules, paid holidays and generous leave plan
$50,000 state-paid life insurance plus additional low-cost group life insurance
Incentive-based Wellness Program (ability to earn up to $500)
Value of State's share of Employee's Retirement: 12.87% of pay
See details on State-paid health benefits: https://www.das.nh.gov/hr/benefits.aspx
Total Compensation Statement Worksheet: https://www.das.nh.gov/jobsearch/compensation-calculator.aspx
Want the specifics? Explore the Benefits of State Employment on our website: https://www.das.nh.gov/hr/documents/BenefitBrochure.pdf https://www.das.nh.gov/hr/index.aspx
EOE
TDD Access: Relay NH 1-800-735-2964
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries: Government Administration
Referrals increase your chances of interviewing at State of New Hampshire by 2x
Get notified about new Chef jobs in
New Hampshire, United States .
Executive Chef - The Exeter Inn / Epoch Gastropub Food Prep, Cook, and Pizza Maker - Cast Member West Lebanon, NH $18.00-$22.00 7 months ago
We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr