Cook- 24 Hours

Beth Israel Lahey Health

1d•$21 - $28•Onsite

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. The Food Services Department is a dynamic place to work where our top priority is serving high quality, delicious food with caring service. We take pride in feeding our patients, visitors and hospital staff members every day while exhibiting our CARES culture of Compassion, Accountability, Respect, Enthusiasm and Service. We strive to reach high levels of satisfaction and measure this through Press Ganey and retail satisfaction surveys. The department works to continuously improve in all areas of our operation and our frontline team members regularly provide solutions to help us succeed. Ensuring food safety and a safe work environment are a central focus for our team and everyone plays a role in achieving positive results. Two Positions • 1 every other weekend plus two weekdays. All AM shifts, starting as early as 5:30 AM or as late as 8:00 AM • 1 every weekend plus one other weekday. All PM shifts, starting at 10:30 AM or 11:30 AM. Job Description: Job Summary: The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering. This position produces high-volume food products and adheres to standard policies, established production planning system and recording systems as assigned. Essential Responsibilities: Responsible for all hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a useable meal. Able to differentiate between a quality and substandard product. Reacts appropriately to a poor product. Presents food in a wholesome and eye appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage. Organizes, prioritizes and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature and presentation. Gives priority to Diabetic trays and trays that have been in the queue for a longer time. Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items. Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef). Prevents cross contamination of food products. Stores and identifies all food products. Records any unusable or unsafe food and notifies the supervisor. Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards.

Requirements

Some High School required.
Vocational or Technical training in Culinary Arts preferred.
Certificate 1 Serve Safe preferred.
3-5 years related work experience required.
Basic math skills (ability to use and calculate measurements).
Basic familiarity with computers.
Ability to navigate at a basic level within web-based applications.

Nice To Haves

Three years food production experience in a high-volume food service establishment.

Responsibilities

Responsible for all hot and cold food production.
Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc.
Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes.
Assembles into a useable meal.
Able to differentiate between a quality and substandard product.
Reacts appropriately to a poor product.
Presents food in a wholesome and eye appealing manner, using appropriate garnishes.
Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and equipment storage.
Organizes, prioritizes and coordinates separate production activities of multiple meal tickets to ensure that all plates meet the standards for quality, temperature and presentation.
Gives priority to Diabetic trays and trays that have been in the queue for a longer time.
Communicates with the starter position for which trays to set up according to the amount of time required to prepare needed food items.
Coordinates production activity with other members of the production team working to support the preparation of food from assigned work areas. (Grill, broiler, deli station, Fryer, stove top, Turbo chef).
Prevents cross contamination of food products.
Stores and identifies all food products.
Records any unusable or unsafe food and notifies the supervisor.
Ensures the maintenance, sanitation, and temperature of food storage areas to meet HACCP standards.