Cook III

Tufts Medicine • Lowell, MA

1d • $20 - $25 • Onsite

About The Position

Under general supervision, the Cook III prepares meals for staff and visitors according to hospital standards for accuracy, quantity, appearance, and quality. The role prepares, portions, cooks, and presents hot and cold foods for breakfast, lunch, dinner, and special or catered events across patient, retail, and catering food production areas. The position also supports food operations workers and service employees in the production area or kitchen.

The Cook III prepares food for regular and modified diets, follows recipes and production sheets, applies food-safety and sanitation practices, monitors food quality and storage, maintains production records, and helps ensure an uninterrupted supply of food to service areas. The role may coordinate kitchen workers’ activities and supervise day-to-day work as directed by on-site management. The position is based at Lowell General Hospital in Lowell, Massachusetts. The schedule is 40 hours, with hours between 6:30 a.m. and 8:30 p.m.; every other weekend and every other holiday are required.

Requirements

• At least two years of related experience in a food-services environment or restaurant.
• Ability to read, write, and adjust recipes; measure ingredients; and cook large quantities of food as well as individual portions.
• Understanding of HACCP food-safety standards and sanitary food-handling principles to minimize foodborne illness.
• Interpersonal skills to interact with patients, the patient-care team, and employees.
• Familiarity with therapeutic diets.
• Ability to operate simple mechanical devices such as a coffee urn, dish machine, slicer, and trash compactor.
• Ability to use a knife for slicing, cutting, and dicing.
• Ability to meet the physical demands of standing and walking for 95% of the day, lifting approximately 30 pounds, and pushing loaded carts of approximately 400 pounds.
• Ability to perform manual tasks and work amid exposure to infectious diseases, cleaning chemicals, heat, cold, steam, hot equipment, and garbage or trash.

Nice To Haves

• Associate degree in culinary arts, cooking, or a similar area of study.
• Three years of experience as a cook in food services or a restaurant.
• High school diploma or equivalent.
• ServSafe certification.

Responsibilities

• Prepare and cook food for regular and modified diet meals according to menus, recipes, and production sheets, ensuring quantity, quality, and timeliness.
• Follow HACCP food-production and food-handling principles and use required protective equipment to support infection control and cleanliness.
• Review menus, prepare items in advance when appropriate, and store them properly.
• Prepare, season, cook, taste, carve, and serve soups, meats, vegetables, desserts, and other food items using recipes or product directions.
• Operate kitchen equipment and prepare ingredients, including washing, peeling, cutting, and shredding produce and trimming or cutting meat, poultry, and fish.
• Taste products, review menus, estimate food requirements, check production, maintain records, and requisition supplies and equipment.
• Open and close the kitchen, maintain the food supply to service areas, and plan for menu substitutions in consultation with department leadership.
• Monitor food quality and alert the Manager to food that appears substandard or spoiled.
• Store frozen and refrigerated food appropriately and label, date, and mark prepared items according to department and HACCP standards.
• Store food properly after meals and consult leadership about leftovers, substitutions, and the next day's menu.
• Clean or oversee cleaning and sanitation of work areas, kitchens, supply rooms, freezers, and food-preparation equipment.
• Maintain collaborative working relationships with peers and colleagues and contribute to a positive work environment.
• Report spoiled or unattractive food, defective supplies, unsafe equipment, and other unusual or unsafe conditions.
• Perform routine manual tasks such as loading, unloading, and storing groceries, sweeping floors, and cleaning.
• May produce food and serve customers at an à la carte or grill station.
• Assist in monitoring employee productivity and suggest ways to improve service or productivity.
• Supervise subordinates’ day-to-day activities and assign specific work or functional responsibilities as directed by on-site management.
• Report accidents and injuries in a timely manner.
• Maintain operational key control and ensure opening, closing, and daily procedures are completed.
• Serve as a working lead coordinating production-kitchen workers or service employees.

Benefits

• Competitive salaries and benefits starting on day one.
• 403(b) retirement plan with company match.
• Tuition reimbursement.
• Free on-campus parking.
• Career growth opportunities.
• Guaranteed hours and set schedule.
• Comprehensive Total Rewards package supporting health, financial security, and career growth.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed