Cook II

Beth Israel Lahey Health•Newburyport, MA

31d•$21 - $28

About The Position

When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives. Job Description: Join Anna Jaques Hospital (AJH), a distinguished not-for-profit community hospital nestled in the picturesque coastal community of Newburyport, Massachusetts. Since 1884, AJH has been a cornerstone of healthcare excellence in the Merrimack Valley, North Shore, and Southern New Hampshire regions, renowned for our commitment to high-quality care and exceptional patient satisfaction. Located just 35 miles northeast of Boston, AJH offers the perfect blend of a supportive community hospital environment and the vast opportunities that come with being part of Beth Israel Lahey Health, one of the largest healthcare systems in the region. As a member of our team, you'll be part of a network of over 39,000 caregivers and staff dedicated to providing extraordinary care to more than 1.7 million people from 150+ cities and towns across Eastern Massachusetts and Southern New Hampshire. Discover a rewarding career at AJH, where you can make a meaningful impact within a close-knit community while advancing your professional growth within a thriving healthcare system. Are you ready to become a part of our dynamic team where you can grow and advance, all while making a difference in patient’s lives?

Requirements

Communication Must possess verbal and written skills to communicate effectively and courteously with a diverse group of professional and non-professional members of the health care team, patients and family/significant others. Actively participates in production meetings and completes Cook's Communication Log to address issues that arise when management is not present.
High school diploma or equivalent preferred.
2 years experience in food production.
Must be ServSafe certified.

Responsibilities

Has understanding of an demonstrates the proper use of all cooking equipment, including stoves, ovens, steamers, slicers, toasters and mixers.
Serves as lead person planning pull/prep/production lists for themselves and the other cooks.
Accurately and consistently follows all standardized recipes.
Cooks large batches and from scratch.
Skilled in all aspects of food preparation and cooking.
Can cook breakfast, lunch, and dinner for the cafeteria and patient tray line.
Can cook independently at a fast pace.
Practices safe food handling and maintains a high level of sanitation throughout work area.
Consistently completes daily cleaning assignment.
Understands the importance of cost control through proper portioning and accuracy in preparation.
Daily routine follows all aspects of the HACCP process. (Hazard Analysis of Critical Control Points) including completing daily temperature logs.
In the absence of a manager, the cook assumes role of charge person. This includes being fully engaged and aware of what is going on in the department; ensuring that other employees are following their job flows and completing tasks; serving as decision maker when issues arise and then communicating issues to management through the Cook's Communication Log Book and following up in person with the manager.
Actively participates in efforts to constantly improve our food and service by: tasting all food that the cook prepares, batch cooking, and cooking to the proper temperatures, and not serving food that does not reach out standards.
Actively participates in production meetings with comments or suggestions.
Actively engages in teamwork to help the department run smoothly, assisting others throughout the day.