First Cook

Hebrew Rehabilitation Center•Dedham, MA

12d•$20 - $28•Onsite

About The Position

Prepares, cooks, and presents food in accordance with quality, productivity, cost-control, and forecast standards. Supports Hebrew Senior Life’s mission by recognizing patient dignity and choice, making patient encounters positive and meaningful, and providing safe, efficient, quality care. The role is responsible for meal production during assigned shifts, food quality and portion control, sanitation, safe food handling, and professional interactions with patients, visitors, and staff. The position works directly with the Jr. Sous Chef and Executive Sous Chef to execute specials and contributes to cooking procedures and recipe development. The role is on-site and scheduled Sunday, Monday, Thursday, and Friday from 8:00 a.m. to 4:30 p.m., and Saturday from 9:30 a.m. to 6:00 p.m.; Tuesday and Wednesday are off. The stated salary range is $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 demonstrate cooking skills, knife skills, and knife safety.
Ability to read, speak, and understand English to execute food order slips while working under pressure in a fast-paced environment.
Knowledge of proper cooking temperatures for beef, chicken, and fish, and proper food reheating.
Ability to measure accurately and use good judgment and initiative in food preparation.
Ability to learn and adapt to change.
Must be able 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 while minimizing food waste.
Produce appropriate quantities of entrees, vegetables, desserts, and salads according to menus, production sheets, standardized recipes, preparation methods, portion controls, 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 take appropriate action regarding maintenance issues.
Assist in establishing cooking procedures and methods for Culinary Staff, including developing recipes.
Taste and smell food to assess quality and palatability, and ensure meals go out promptly.
Work directly with the Jr. Sous Chef and Executive Sous Chef to ensure proper execution of specials.
Maintain sanitation and order in accordance with applicable local, state, federal, and 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 regulatory surveys.
Log food temperatures and report temperatures exceeding industry standards to management.
Attend in-service training on nutrition, sanitation, dietetics, and other general topics.
Maintain effective professional relationships, resolve interpersonal conflicts constructively, and communicate effectively in written and verbal form.
Follow safety rules, uniform and jewelry codes, personal hygiene policies, and applicable regulations.
Contribute to efficient department operations, complete assignments with minimal assistance and appropriate follow-up, seek additional tasks, accept assignments, and identify opportunities to improve systems and procedures.