Cook- 16 Hours Weekends

Beth Israel Lahey Health•Boston, MA

51d•$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.Two roles available:• 1 every weekend am (start time of 5:00 AM, 5:30 AM, or 6 AM)• 1 every weekend pm (start time of 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 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.The pay range listed for this position is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geography of work location, job responsibilities, or other applicable factors permissible by law. Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law.As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment.More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.Equal Opportunity Employer/Veterans/Disabled

Requirements

Some High School required.
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

Vocational or Technical training in Culinary Arts preferred.
Certificate 1 Serve Safe preferred.
Three years food production experience in a high-volume food service establishment.

Responsibilities

Responsible for 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.