Cook - per diem

Mass General Brigham•Boston, MA

6d•$19 - $28•Onsite

About The Position

Under the general supervision of the Executive Chef and Food Service Supervisor, the Cook is responsible for the preparation, cooking, presentation, and service of high-quality food for patients, staff, visitors, and community members. The Cook follows established recipes, production standards, dietary requirements, and food safety guidelines while maintaining a clean, safe, and efficient work environment.

Requirements

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.

Nice To Haves

High School Diploma or Equivalent preferred
Servsafe Food Handlers Certification - Servsafe National Restaurant Association preferred
Prior food handling and/or grill cook experience preferred

Responsibilities

Prepares and cooks daily menu items, specials, catering selections, and other food items according to established recipes, production standards, and dietary requirements.
Follows all department, HACCP, food safety, sanitation, and regulatory standards related to food handling, preparation, storage, and service.
Adjusts food production quantities based on patient census, retail volume, and departmental needs.
Uses batch cooking techniques to maintain food quality, freshness, temperature, and presentation.
Ensures recipes, portion sizes, diet specifications, and food quality standards are consistently followed.
Maintains a clean, organized, and sanitary kitchen and cooking area throughout the shift.
Cleans, sanitizes, and maintains cooking, food preparation, refrigeration, freezer, hot-holding, and other department equipment.
Operates a variety of commercial food service equipment, including slicers, mixers, blenders, food processors, and utility carts.
Cleans and restocks work areas following each meal period and as needed throughout the shift.
Monitors inventory and promptly communicates product shortages, equipment concerns, discrepancies, or other issues to the supervisor.
Provides friendly, professional, and responsive service to patients, staff, visitors, and other customers.
Anticipates customer needs and takes appropriate action to resolve concerns and support a positive dining experience.
Participates in production meetings, department meetings, in-services, training programs, and other required activities.
Supports department initiatives and goals related to food quality, customer satisfaction, safety, efficiency, and operational excellence.
Demonstrates cost-conscious practices through appropriate use of food, supplies, equipment, and work time.
Maintains flexibility to adjust work assignments, schedules, and responsibilities based on departmental needs.
Performs other duties as assigned.