Cook II--Per Diem (as needed)

Beth Israel Lahey Health • Winchester, MA

5d • $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. Contributes to the Hospital’s mission by preparing nutritional food for our patients, retail services and community services. This staff position will have an impact on patient, employee and visitor satisfaction by providing quality menu options with variety and attention to diet restrictions, allergies and ethnic preferences to make the patient’s stay as enjoyable as possible. Job Description: QUALIFICATIONS: Education Required: High School Diploma or equivalent Preferred: Culinary Degree Experience Required: A combination of 3 years of cooking experience and/or equivalent completion towards a culinary degree Experience preparing food from recipes vs. pre-prepared/convenience food Preferred: Experience in an institutional setting with attention to allergy and diet restrictions Other Skills/Knowledge Required: Basic food safety (HACCP) standards For safety and quality reasons, must be able to read, write and communicate effectively in English with patients, visitors and fellow members of the hospital team Capability of managing multiple cooking stations simultaneously Must be at least 18 years old LICENSES, REGISTRATIONS, CERTIFICATIONS: ServSafe Certification LIFE SUPPORT CERTIFICATION REQUIRED: N/A POPULATION SPECIFIC REQUIREMENTS: N/A OTHER JOB REQUIREMENTS: Professional Commitment Requirements: Keep abreast of developments in the field and/or licensure through continuing education, participation in professional organizations or a combination of both. On-call: N/A Schedule requirements: Weekend and Holiday rotation required. Schedule may vary based on department needs. Travel requirements: N/A REPORTING RELATIONSHIPS: Reports to the Executive Chief Not responsible for supervising the work of others. May direct the work of others. JOB FUNCTIONS Consistent with the WE CARE principles and inherent in a hospital environment, employees must be flexible in meeting patients’ and the Hospital’s needs. While the list below describes the primary functions of this job, all employees at Winchester Hospital need to recognize that an essential element of their job is the ability to respond to unanticipated and/or changing situations. This may result in assuming responsibilities or tasks which are not on this list. As part of the Guest Services/Food Services team, this position: Creates attractive daily menu items, accommodating diet restrictions, allergies, and ethnic preferences. Prepares food from recipes (scratch-cooking), adjusting recipes to meet volume requirements. Creates patient and retail specials to provide our customers with attractive options. Accommodates customer requests within nutrition guidelines. Anticipates the needs of the customers and operations. Orchestrates the flow of the food preparation operations, timing food preparation to meet patient nutrition plans, retail and catering needs. Plans and prepares for the next shift. Adjusts volume according to census, retail projections and events to minimize waste and ensure freshness. Creates opportunities to utilize left-overs to minimize waste while maintaining the highest quality standards. Maintains a clean work area and fulfills daily/monthly cleaning assignments to ensure compliance with high sanitation standards. Conducts and documents daily HACCP checks, ensuring food preparation and storage complies with food safety standards. Provides input and recommendations toward the ordering process to ensure adequate inventory for menus. DEPARTMENT SPECIFIC JOB FUNCTIONS May oversee production of Meals on Wheels. Provides back up to the Baker functions PHYSICAL AND MENTAL REQUIREMENTS/CONDITIONS The employee needs to have the physical and mental abilities to perform the duties of the position listed above using the WE CARE behaviors. It is anticipated that employee will have contact with potentially hazardous chemicals and equipment while performing their job duties. Operates potentially hazardous equipment. The list below is intended to describe the physical and sensory ability requirements of the position; however those requirements may vary, sometimes considerably, based on meeting patient and operational needs.

Requirements

• High School Diploma or equivalent
• A combination of 3 years of cooking experience and/or equivalent completion towards a culinary degree
• Experience preparing food from recipes vs. pre-prepared/convenience food
• Basic food safety (HACCP) standards
• For safety and quality reasons, must be able to read, write and communicate effectively in English with patients, visitors and fellow members of the hospital team
• Capability of managing multiple cooking stations simultaneously
• Must be at least 18 years old
• ServSafe Certification

Nice To Haves

• Culinary Degree
• Experience in an institutional setting with attention to allergy and diet restrictions

Responsibilities

• Creates attractive daily menu items, accommodating diet restrictions, allergies, and ethnic preferences.
• Prepares food from recipes (scratch-cooking), adjusting recipes to meet volume requirements.
• Creates patient and retail specials to provide our customers with attractive options.
• Accommodates customer requests within nutrition guidelines.
• Anticipates the needs of the customers and operations.
• Orchestrates the flow of the food preparation operations, timing food preparation to meet patient nutrition plans, retail and catering needs.
• Plans and prepares for the next shift.
• Adjusts volume according to census, retail projections and events to minimize waste and ensure freshness.
• Creates opportunities to utilize left-overs to minimize waste while maintaining the highest quality standards.
• Maintains a clean work area and fulfills daily/monthly cleaning assignments to ensure compliance with high sanitation standards.
• Conducts and documents daily HACCP checks, ensuring food preparation and storage complies with food safety standards.
• Provides input and recommendations toward the ordering process to ensure adequate inventory for menus.
• May oversee production of Meals on Wheels.
• Provides back up to the Baker functions

Benefits

• As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities.
• Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment.
• More than 35,000 people working together.
• Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives.
• Equal Opportunity Employer/Veterans/Disabled
• At Beth Israel Lahey Health, we are driving the change in health care that Massachusetts wants and needs.
• Our culture promotes continuous learning, growth, innovation and a sense of belonging.
• We make it a priority to offer comprehensive compensation and benefits and help you achieve a healthy and balanced life.
• While you're busy caring for and supporting our patients, we take care of you.

What This Job Offers

• Career Level: Entry Level
• Education Level: High school or GED