Cook - Per Diem

Mass General Brigham•Nantucket, MA

3d•$26 - $49•Onsite

About The Position

Prepares meat, soups, vegetables, sauces, desserts, and other food items for contract meals according to established procedures, and assists with non-routine food services. Uses safe food-handling practices and may supervise staff when department managers are absent. The Cook prepares meals for patient and customer needs, including therapeutic diets, and supports meal service, catering, inventory, sanitation, and department operations. The role may occasionally cover for other Cooks or an MSA and requires work on weekends, holidays when scheduled, overtime as needed, and during a hospital-declared emergency.

Requirements

High school diploma or GED.
One year of previous cooking experience.
ServSafe Food Safety Certification required within three months of hire.
Allergen Awareness Certification required within three months of hire.
Knowledge of the process for placing food orders.
Ability to demonstrate adequate technical skills and judgment to work unsupervised during on-call, second-shift, and weekend hours.
Ability to communicate tactfully with internal and external customers and colleagues, supervise co-workers and volunteers, handle stress, and work in emergency situations.
Ability to use a telephone and copier, as well as kitchen equipment and utensils including ranges and ovens, steam tables, mixers, food processors, scales, thermometers, dishwashers, slicers, griddles, toasters, microwaves, and cleaning equipment.
Ability to stand and walk constantly; perform frequent bending, twisting, crouching, squatting, pulling, pushing, reaching, and repetitive motions; and remain stationary for extended periods.
Ability to lift up to 50 pounds unassisted. The physical-requirements section also identifies occasional lifting and carrying of 35 pounds or more with an assisted device.
Ability to use hands, fingers, arms, and wrists, and to use hearing, taste, smell, and verbal skills to perform job duties.
Use gloves, safety glasses, and protective clothing or a uniform.
Availability to work weekends consistently, scheduled holidays, overtime as needed, and in the case of a hospital-declared emergency.
May be exposed to temperature fluctuations, fumes or smoke, noise, dust, cleaning chemicals, wet floors, and a walk-in freezer at -10 degrees.

Responsibilities

Prepare food in accordance with sanitary regulations, infection-control procedures, planned menus, and recipes.
Review patient menus and production sheets before preparing food.
Prepare and serve meals that are palatable and appealing, on time, and according to portion-control standards.
Maintain safe temperatures for hot and cold foods.
Prepare food for therapeutic diets and process diet changes and new diets received from Nursing, a Dietitian, or a Physician.
Complete production sheets with pertinent information before the end of each shift.
Deliver meals to patients as required and perform MSA duties when needed.
Operate gas and electric cooking equipment and kitchen utensils according to established procedures.
Assist with food preparation, setup, and breakdown for contract meals, in-house functions, and outside catering.
Inform the department manager of supply needs; maintain adequate par levels of stable foods; and assist with inventory and storage of incoming food and supplies.
Keep equipment, supplies, and work areas clean and organized, perform scheduled cleaning, and help maintain a safe and sanitary department.
Attend department in-services and meetings, participate in studies and projects, support performance-improvement activities, and implement recommended changes with supervisory staff.
Interpret department and hospital policies and procedures accurately; apply HACCP principles and assist the chef with HACCP tracking and documentation.
Maintain effective working relationships with Food Service Department staff, other departments, health professionals, and external contracts or agencies to meet patient and customer needs.
Report hazardous conditions and equipment to the Food Services Manager and through WorkHub, take appropriate action when supervisory staff are absent, and report and document accidents or incidents according to hospital policy.
Answer department telephones, provide routine information, take messages, and refer calls as appropriate.
Supervise co-workers and volunteers as needed and provide adequate technical skills and judgment when working unsupervised.
Occasionally fill in for other Cooks or an MSA; work weekends, scheduled holidays, overtime as needed, and during a hospital-declared emergency.