First Cook

Hebrew Rehabilitation Center • Roslindale, MA

12d • Onsite

About The Position

The First Cook prepares, cooks, and presents food according to quality and productivity standards, cost controls, and forecast needs. The role supports Hebrew Senior Life’s mission by respecting patient dignity and choice, creating positive and meaningful encounters, and contributing to safe, efficient, high-quality care.

The position is responsible for meal production during the assigned shift, including producing menu items in appropriate quantities and accommodating standardized recipes, portion controls, schedules, and special diet needs. It also supports food quality, timely meal service, proper food storage and rotation, equipment care, sanitation, and compliance with food-safety requirements. The First Cook works with the Jr. Sous Chef and Exec Sous Chef on the execution of specials and contributes to cooking procedures and recipe development.

The role requires professional collaboration with colleagues, patients, visitors, and staff; effective written and verbal communication; initiative; flexibility; and the ability to work under pressure in a fast-paced environment. The position is on-site. Salary range: $19.67–$27.53.

Requirements

• Five years of cooking experience required.
• ServSafe Certification required or must be obtained within six months of starting the role.
• Ability to read, speak, and understand English to execute food order slips and work under pressure in a fast-paced environment.
• Knowledge of knife skills and safety.
• Knowledge of proper cooking temperatures for beef, chicken, and fish, and proper reheating temperatures.
• Ability to measure accurately.
• Ability to exercise good judgment and initiative in food preparation.
• Ability to engage and train colleagues.
• Ability to learn and adapt to change.
• Ability to lift, pull, and push 50 pounds.
• Ability to stand for long periods and walk short distances.
• Frequent bending is required.
• Ability to withstand temperature changes when entering and leaving walk-in refrigeration.

Nice To Haves

• High school diploma preferred.

Responsibilities

• Prepare, cook, and oversee production of meals during the assigned shift.
• Minimize food waste and produce appropriate amounts of entrees, vegetables, desserts, and salads according to menus and daily production sheets.
• Follow standardized recipes and preparation methods, portion controls, time schedules, and special diet needs.
• Ensure food in walk-in refrigerators and freezers is covered, labeled, dated, and properly rotated.
• Use, clean, maintain, and store equipment properly, and identify and take appropriate action on maintenance issues.
• Assist in establishing cooking procedures and methods for Culinary Staff, including developing recipes.
• Taste and smell food to assess quality and palatability.
• Ensure meals are served on time and work with the Jr. Sous Chef and Exec Sous Chef to execute specials.
• Clean, sanitize, and maintain work areas, storage areas, utensils, and equipment in an orderly manner according to applicable local, state, federal, and, if applicable, Kosher regulations.
• Oversee proper food handling, sanitation techniques, food storage, and HACCP procedures.
• Follow the sanitation action plan and support compliance with EOC and sanitation rounding and applicable sanitation surveys.
• Record temperatures of food to be served and report temperatures that exceed industry standards to management.
• Attend in-service training on nutrition, sanitation, dietary matters, and other relevant topics.
• Maintain professional conduct and constructive interpersonal relationships; communicate effectively with patients, visitors, colleagues, and staff.
• Follow safety rules, uniform code, jewelry policy, personal hygiene policy, and applicable state and federal regulations.
• Complete assignments with minimal assistance and follow-up, seek additional tasks and projects, accept assignments, identify problems, and work toward improving systems and procedures.
• Demonstrate patience, tact, a courteous attitude, and a positive, supportive approach toward patients, visitors, and staff.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED