First Cook

Mass General Brigham•Boston, MA

20h•Onsite

About The Position

Mass General Brigham relies on a wide range of professionals to advance its mission. As a not-for-profit organization, it supports patient care, research, teaching, and community service, aiming to provide exceptional care. The First Cook position is part of the Room Service team and is responsible for assisting in the delivery of high-quality, patient-specific food and exemplary service to patients, guests, and staff in a pleasant, friendly, and timely manner. This role involves collaboration with other team members (Call Center Operator, Guest Service Attendant, and Expeditor) and Hospital staff to ensure patients receive prescribed foods and others receive requested food, all while adhering to Federal, State, and Local sanitation and safety procedures as outlined in the Food Service Department's HAACP program.

Requirements

Must have the skills and knowledge to produce uniform quality food products for a patient's room service style menu, utilizing fresh foods, following a master recipe production system of cooking.
Must have the ability to maintain nutritional, quality and productivity guideline requirements for an assigned production work to meet the required patient food expectations.
As assigned and directed by the shift's lead cook or production manager, participates in new product development, standardization of recipes, testing procedures for the operation.
Must have a basic knowledge of operational regulations pertaining to safety, applied food service sanitation and HACCP as mandated by Joint Commission, Federal, State and City regulatory agencies.
Must know the operational and sanitation procedures for all equipment used in the production area.
Must be able to take and record food and equipment temperatures accurately and appropriately.
Works with the production manager in the absence of the shift lead cook following Federal Government grades and quality classifications of meat, poultry, fresh and frozen fruits and vegetables, fish, shellfish, and canned goods to evaluate their acceptance or rejection utilizing written department specifications.
Evaluates any unforeseen mechanical or production crisis and brings it to the attention of the production manager for necessary action to correct the problem without curtailing productivity.
Plans productivity and personnel work assignments during the absence of the shift's lead cook with the assistance from the production manager.
Must be able to communicate with the production manager, assembly area, production work center staff, housekeeping, engineering, etc., in a clear and positive manner to maintain departmental objectives and standards.
Must have good hand-eye coordination, good manual dexterity and a good attention span.
Must have the ability to communicate well to discuss semi-complex and involved information with other employees, staff members, patients, or public in a sensitive manner.
Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
High school education and graduate of a culinary program specializing in quantity food production.
2-3 years of work experience, restaurant hot/cold production line and cooking line required.
The position requires the ability to read, write and speak English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
Knowledge of food regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
Must have computer skills and basic mathematics knowledge.

Responsibilities

Follows "opening & closing of kitchen" routines according to established procedures and Managers' assigned schedule.
Obtain the appropriate inventory quantities foodstuff from refrigerators, freezers and dry storage areas.
Assumes responsibilities for production work area by following standardized recipes and/or production sheets in the preparation, cooking, and seasoning of all food manufactured for patients and cafeteria.
Monitor, collect and/or record operation specific data as required, finished product inventory and movement.
Sets up or directs the set-up of prescribed amounts of food in appropriate containers for room service units. Maintains written records of food produced, checks & records usage and quality throughout service period. May help on the cooking line needed during peak periods.
Adheres to agencies'/hospital/departmental safety and sanitation standards to maintain food free of physical, bacterial, and chemical contamination during all aspects of food handling. Participate in and monitors, according to preset criteria, sanitation, and safety procedures – including HACCP program.
Records and maintains daily refrigerator/freezer temperature charts consistent with departmental policy & procedures.
Observes, tests temperatures, tastes, and confirms quality & quantity/portion sizes of food being prepared.
May assist in orientation and on-the-job training of new Food Service Team members and in-service education.
Operates, maintains, sanitizes, and/or supervises assistants' use of equipment at various times. Responsible for adherence to policies and procedures which safeguard the well-being of co-workers and other customers.
Assures that the kitchen equipment (ovens, grill, refrigerators, fryer, mixers, slicers, choppers, etc.) is cleaned, sanitized, and maintained according to departmental standards.
Calls to the attention of the Shift-lead Cook or manager, any malfunctioning of equipment and/or safety hazards which could harm an individual and/or disrupt the operation and units of productivity.
Adhere to departmental, hospital policies and procedures and other foodservice regulations at all times.
Perform all other duties as assigned.