Cook

Mass General Brigham•Jamaica Plain, MA

13d•$19 - $28•Onsite

About The Position

Site: Brigham and Women's Faulkner Hospital, Inc. Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham. Per Diem with Rotating Shifts Job Summary Summary This is primarily line cooking. Under the general supervision of the Executive Chef and Food Service Supervisor, the Cook performs a wide variety of duties relative to the handling, preparation, presentation and service of food for consumption by patients, staff, visitors and community. Does this position require Patient Care? No

Requirements

High School Diploma or Equivalent preferred
Servsafe Food Handlers Certification - Servsafe National Restaurant Association preferred
Prior food handling and/or grill cook experience preferred
Staff adheres to all I C.A.R.E. Standards.
Must be able to read menus, recipes and instructions in English.
Must be able to communicate in English with coworkers, trayline, diet office.
Must have basic knife skills and be able to operate food service equipment including but not limited to: grill, fryer, slicer, ovens, stovetop, microwave, robot coupe, steamer, kettles, bain marie, mixers, tilt skillet and steamtables.
Independent judgment required.
Must be able to follow lengthy, detailed instructions.
Must be able to read, comprehend and follow recipes.
Must be able to juggle multiple tasks in a fast-paced environment.
Must be able to pleasantly handle large volumes of patient room service requests during peak meal times within the guaranteed time frame.

Responsibilities

Attends production meetings, department meetings, monthly in-services, training classes, etc as assigned.
Anticipates and meets customer needs; takes appropriate steps to rectify issues.
Complies with department, HACCP and regulatory standards for food handling, preparation and service.
Able to adjust food production quantities according to census and retail volume.
Ensures recipe and diet compliance.
Maintains cleanliness of kitchen cooking areas.
Maintains cleanliness and sanitation of all equipment including but not limited to cooking, hot-holding, cooks’ refrigeration/freezer equipment, slicers, mixers, blenders, robot coupe, and utility carts.
Demonstrates a positive and friendly attitude.
Prepares daily menu cycle items, specials, and catering as assigned.
Cleans and stocks area after each meal.
Alerts supervisor to any concerns, discrepancies, product shortages, etc.
Actively supports and upholds department goals to maintain or improve customer satisfaction.
Demonstrates a cost-conscious attitude towards product and time utilization.
Willingly adjusts schedule and/or job position to accommodate department’s needs.