Second Cook-FT

Hebrew Rehabilitation Center•Dedham, MA

4d•Onsite

About The Position

The Second Cook safely and sanitarily prepares and presents entrees, vegetables, salads, and desserts for customers, following menus, dietary spreadsheets, production sheets, standardized recipes, preparation methods, portion-control guidelines, time schedules, and sanitary standards. The role includes hands-on preparation and execution of daily food production for breakfast, breaks, lunch, dinner, and banquets, including regular and special diets. The Second Cook supports Hebrew SeniorLife’s mission by respecting resident and patient dignity and choice and helping create positive, meaningful encounters while providing safe, efficient, quality service. The position works with the Sous Chef, Executive Chef, and other team members to maintain food quality, safety, sanitation, inventory, and timely meal service. Duties include handling food and equipment properly, following applicable food-safety and regulatory requirements, and helping coordinate 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 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 temperatures.
Ability to measure accurately.
Good judgment and initiative in food preparation.
Motivation to learn and flexibility in response to change.
Ability to lift, pull, and push 50 pounds; stand for long periods; walk short distances; bend frequently; and tolerate temperature changes when entering and leaving a walk-in refrigerator.

Nice To Haves

High school diploma preferred.

Responsibilities

Prepare and present food according to daily production sheets, menus, standardized recipes, dietary requirements, and direction from the Sous Chef and Executive Chef.
Pull and thaw frozen foods according to schedule; hold and serve food at proper temperatures and present it attractively.
Assist with daily food production and ensure the proper quantities and portions of menu items are prepared and served on time.
Cover, label, date, and rotate food stored in walk-in refrigerators and freezers.
Use, clean, maintain, and store equipment properly; keep work areas, storage areas, utensils, and equipment clean, sanitized, and orderly.
Follow industry food-safety standards and applicable local, state, federal, and Kosher regulations, when applicable.
Control inventory and supplies to minimize waste and provide the Sous Chef with an order list of products needed later in the week.
Log temperatures of food to be served and report temperatures exceeding industry standards to management.
Follow safety rules, uniform and jewelry policies, personal hygiene requirements, and applicable regulations.
Taste and smell food to assess quality and palatability.
Coordinate with the Sous Chef and Executive Sous Chef to execute specials and follow modified diets 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.
Attend daily production meetings, requested in-service education meetings and workshops, and training sessions.
Coordinate work with co-workers to support smooth department operations and perform assigned job-related duties and special projects.
Work effectively in a fast-paced environment, work the ticket line, and expedite and direct team members during service to keep restaurant service moving efficiently.
Demonstrate commitment to resident and patient dignity and choice and contribute to positive service experiences.