Cook II - 4:30a-1p, 5a-1:30p

Beth Israel Lahey Health•Newburyport, MA

4d•$21 - $28•Onsite

About The Position

Anna Jaques Hospital (AJH), part of Beth Israel Lahey Health, is seeking a Cook II to prepare food for the cafeteria and patient tray line. The role involves working independently at a fast pace, preparing large batches and scratch-made food for breakfast, lunch, and dinner, and contributing to safe, sanitary, high-quality food service. The Cook II may serve as the department’s charge person when a manager is absent, helping coordinate work, address issues, and communicate with management. This is a full-time rotating-shift position. Shifts include 4:30 a.m.–1:00 p.m., 5:30 a.m.–1:30 p.m., and 10:30 a.m.–7:00 p.m. The stated base hourly pay range is $20.66–$27.81. Staff are required to be vaccinated against influenza as a condition of employment.

Requirements

Two years of experience in food production.
ServSafe certification.
Verbal and written communication skills to communicate effectively and courteously with diverse healthcare team members, patients, and family or significant others.
Actively participate in production meetings and complete the Cook's Communication Log to address issues arising when management is not present.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Understand and demonstrate proper use of cooking equipment, including stoves, ovens, steamers, slicers, toasters, and mixers.
Plan pull, preparation, and production lists for themselves and other cooks.
Follow standardized recipes accurately and consistently.
Prepare large batches and scratch-made food, including breakfast, lunch, and dinner for the cafeteria and patient tray line, and cook independently at a fast pace.
Practice safe food handling and maintain a high level of sanitation in the work area.
Complete assigned daily cleaning tasks.
Control costs through proper portioning and accurate preparation.
Follow all aspects of the HACCP process, including completing daily temperature logs.
In the absence of a manager, act as the charge person by monitoring department operations, ensuring employees follow job flows and complete tasks, making decisions when issues arise, documenting issues in the Cook's Communication Log Book, and following up with the manager.
Help improve food and service by tasting prepared food, batch cooking, cooking to proper temperatures, and not serving food that fails to meet standards.
Participate in production meetings and offer comments or suggestions.
Work as part of the team and assist others throughout the day.