Lead Cook III - Full-time - Days/Evenings

Tufts Medicine•Lowell, MA

35d•$20 - $25•Onsite

About The Position

Tufts Medicine is a leading integrated health system bringing together the best of academic and community health care to deliver exceptional, connected and accessible care experiences to consumers across Massachusetts. Comprised of Tufts Medical Center, Lowell General Hospital, Melrose/Wakefield Healthcare, an expansive home care network and a large clinically integrated physician network, Tufts Medicine has more than 15,000 dedicated employees and caregivers. We Are Seeking a Full-time Cook III - Apply Today To Learn More!!! Why Join Us? At Tufts Medicine - Lowell General Hospital, we’re more than a health system – we’re a community of the brightest minds and the biggest hearts in healthcare. We combine academic innovation with compassion and community. Our Environmental Services Workers are a critical part of our team and our hospital. Lowell General Hospital is a great place to work – with a family friendly culture, competitive salaries, and great benefits . If that excites you, then you belong with us. Job Overview Under general supervision, this position prepares meals for staff and visitors using the Hospital's standards of accuracy, quantity, appearance and quality. This position is responsible to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods (Breakfast, Lunch, Dinner and Special/Catered Events) in all areas of food production (Patient, Retail and Catering). This position will support the activities of workers and/or service employees engaged in food operations in the production area/ kitchen.

Requirements

High School diploma or equivalent.

Nice To Haves

Associates degree in culinary arts, cooking, or similar area of study.
Three (3) years of experience as a cook in food services or restaurant.
ServSafe certification

Responsibilities

Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets.
Practices accepted HACCP food a production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations.
Reviews menus and prepares any food items that can be prepared in advance and stores appropriately.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption in eating establishments.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership.
Monitors quality of food, alerting Manager of foods which appear substandard or spoiled.
Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards.
Assures food is properly stored after each meal and consults with leadership on the use of leftovers, substitutions, and the next day's menu.
Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment.
Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment
Reports problems concerning spoiled or unattractive food, defective supplies and other unusual conditions such as unsafe equipment or any other unsafe conditions.
May perform a variety of routine manual tasks, such as loading and unloading and storing groceries, floor sweeping, cleaning.
May produce food and serve customers at an a la carte or may operate a grill station.
Assists in monitoring employee productivity and provides suggestions for increased service or productivity.
Responsible for the supervision of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.
Reports all accidents and injuries in a timely manner.
Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed.
Serves as working lead coordinating activities of workers or service employees engaged in production kitchen.