First Cook

Hebrew SeniorLife•Dedham, MA

13d•$20 - $28•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 and striving to make each patient interaction positive and meaningful while providing safe, efficient, high-quality care. The First Cook is responsible for meal production during the assigned shift, including producing food in accordance with menus, standardized recipes, portion controls, schedules, and special diet needs. The role also helps minimize food waste, maintain food quality, execute specials, and ensure meals go out promptly. It includes proper equipment care and maintenance, food storage and rotation, sanitation, food safety, temperature logging, and compliance with applicable regulations and HACCP procedures. The role requires professional collaboration with colleagues and customers, effective communication, sound judgment, initiative, and the ability to work in a fast-paced environment. The schedule is Sunday, Monday, Thursday, and Friday from 8:00 a.m. to 4:30 p.m.; Saturday from 9:30 a.m. to 6:00 p.m.; Tuesday and Wednesday off. This is an on-site position with a salary range of $19.67–$27.53.

Requirements

Five years of cooking experience.
ServSafe Certification, or obtain certification within six months of starting the role.
Ability to read, speak, and understand English to execute food order slips while working under pressure in a fast-paced environment.
Knowledge of knife skills and knife safety.
Knowledge of proper cooking temperatures for beef, chicken, and fish, and proper food reheating.
Ability to measure accurately.
Ability to demonstrate good judgment and initiative in food preparation.
Ability to engage and train colleagues.
Ability to lift, pull, and push 50 pounds; stand for long periods; walk short distances; bend frequently; and withstand temperature changes when entering and leaving walk-in refrigerators.

Nice To Haves

High school diploma preferred.

Responsibilities

Prepare, cook, and produce meals during the assigned shift.
Minimize food waste and ensure appropriate quantities of entrees, vegetables, desserts, and salads are produced according to menus and production needs.
Manage daily production sheets and follow standardized recipes, preparation methods, portion controls, time schedules, and special diet requirements.
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 its quality and palatability.
Ensure meals are sent out promptly and work with the Jr. Sous Chef and Exec Sous Chef to execute specials.
Oversee proper food handling, sanitation techniques, food storage, and HACCP procedures.
Follow the sanitation action plan and help maintain compliance with local, state, and federal sanitation requirements and surveys.
Log temperatures of food to be served and report temperatures that exceed industry standards to management.
Attend in-service training on nutrition, sanitation, dietetics, and other relevant topics.
Maintain professional conduct, foster effective interpersonal and interdisciplinary relationships, and resolve interpersonal conflicts constructively.
Communicate effectively in written and verbal form and maintain a courteous, patient, and supportive attitude toward visitors, patients, and staff.
Follow safety rules, uniform and jewelry policies, personal hygiene requirements, and state and federal regulations.
Complete assignments with minimal assistance and follow-up, seek additional tasks from the supervisor, and identify problems and opportunities to improve systems and procedures.