Line Cook

Mass General Brigham • Jamaica Plain, MA

24d • Onsite

About The Position

Under the general supervision of the Executive Chef and Food Service Supervisor, the Cook prepares, presents, and serves quality food for patients, staff, visitors, and community guests. The role supports daily food production while ensuring compliance with food safety, sanitation, recipe standards, and customer service expectations. The position is onsite at Brigham and Women's Faulkner Hospital and is scheduled for Saturday and Sunday from 3:30 PM to 7:30 PM, for 8 scheduled hours per week. There are no direct patient care responsibilities.

Requirements

• Ability to read, understand, and follow menus, recipes, and written instructions in English.
• Ability to communicate effectively in English with team members and other departments.
• Working knowledge of food safety, sanitation, and HACCP principles.
• Strong knife skills and proficiency in food preparation techniques.
• Ability to safely operate commercial kitchen and food service equipment.
• Strong organizational skills and ability to multitask in a fast-paced environment.
• Ability to exercise sound judgment and work independently.
• Ability to accurately follow detailed recipes and preparation instructions.
• Ability to manage multiple priorities while maintaining food quality and service standards.
• Ability to handle high-volume meal service and patient dining requests within established service timelines.
• Commitment to organizational customer service standards and the I C.A.R.E. philosophy.

Nice To Haves

• High school diploma or GED; relevant work experience may be considered in lieu of formal education.
• Previous food preparation, food handling, grill cook, or commercial kitchen experience.
• ServSafe Food Handler Certification.

Responsibilities

• Attend production and department meetings, training sessions, and in-services as assigned.
• Provide excellent customer service by anticipating needs and resolving concerns promptly and professionally.
• Follow departmental policies, HACCP guidelines, and regulatory standards for food handling, preparation, and service.
• Adjust food production levels based on patient census and retail volume.
• Use batch cooking methods to maintain food quality and freshness.
• Follow recipes and portion standards, including therapeutic diet requirements.
• Prepare daily menu items, specials, and catering orders as assigned.
• Maintain clean and organized kitchen preparation and cooking areas.
• Clean and sanitize food service and kitchen equipment.
• Stock and replenish workstations after meal service.
• Communicate product shortages, equipment concerns, and operational issues to leadership.
• Support departmental goals for quality, efficiency, and customer satisfaction.
• Use food, supplies, labor, and other resources responsibly.
• Adjust work assignments and schedules as needed to meet operational needs.

Benefits

• Competitive base pay.
• Comprehensive benefits.
• Career advancement opportunities.
• Differentials, premiums, and bonuses as applicable.
• Recognition programs designed to celebrate contributions and support professional growth.

What This Job Offers

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