Second Cook-FT

Hebrew SeniorLife•Dedham, MA

5d•$18 - $25•Onsite

About The Position

The Second Cook safely and sanitarily prepares entrees, vegetables, salads, and desserts for customers, following menus, dietary spreadsheets, production sheets, standardized recipes, preparation methods, portion controls, time schedules, sanitary standards, and serving procedures for regular and special diets. The role involves hands-on preparation and execution of daily production and service for breakfast, breaks, lunch, dinner, and banquets. The Second Cook supports the mission of Hebrew SeniorLife by respecting resident and patient dignity and choice and striving to make each encounter positive and meaningful while providing safe, efficient, quality care. The position works with the Sous Chef, Executive Sous Chef, and Executive Chef to meet food preparation and service standards. It also involves maintaining food safety, cleanliness, inventory, and equipment; coordinating with coworkers; and supporting timely, efficient service in a fast-paced environment.

Requirements

Three years of cooking experience.
ServSafe Certification, or obtain it within six months of starting the role.
Knowledge of knife skills and safety.
Ability to read, speak, and understand English to execute food order slips under pressure in a fast-paced environment.
Knowledge of proper cooking and reheating temperatures for beef, chicken, and fish.
Ability to measure accurately.
Good judgment and initiative in food preparation.
Motivation to learn.
Flexibility to change.
Ability to lift, pull, and push 50 pounds.
Ability to stand for long periods and walk short distances.
Ability to bend frequently.
Ability to withstand temperature changes when entering and leaving the walk-in refrigerator.

Nice To Haves

High school diploma preferred.

Responsibilities

Prepare and present food according to standards set by the Sous Chef and Executive Chef.
Pull and thaw frozen foods according to schedule to maintain wholesomeness.
Hold and serve food at proper temperatures and ensure attractive presentation.
Assist with firing daily food production.
Prepare the correct quantities of menu items according to 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.
Clean, sanitize, and maintain work areas, storage areas, utensils, and equipment in an orderly manner according to applicable local, state, federal, and Kosher regulations, when applicable.
Comply with industry food safety standards.
Control inventory and supplies to minimize waste.
Log temperatures of food to be served and report temperatures outside industry standards to management.
Follow applicable safety rules, uniform and jewelry policies, personal hygiene policies, and state and federal regulations.
Taste and smell food to assess quality and palatability.
Ensure meals are served on time and coordinate with the Sous Chef and Executive Sous Chef on specials.
Attend in-service education meetings and workshops at administration's request.
Follow modified diets according to diet spreadsheets approved by the Sous Chef, First Cook, or consulting dietitian.
Maintain food-preparation quality through standardized recipes, proper cooking methods and portion control, and by serving cold foods cold and hot foods hot.
Create an order list of products needed later in the week and make the Sous Chef aware of those needs.
Attend daily production meetings to review the day's work and upcoming events.
Attend in-service training with coworkers to stay current on nutrition, dietary-related personnel matters, and general in-service topics.
Coordinate work activities with coworkers to support smooth department operations.
Perform assigned job-related duties or special projects from the Sous Chef.
Work effectively in a fast-paced environment and handle the ticket line with speed and skill.
Expo and direct team members during service to maintain quick and efficient restaurant flow.