Weekend Cook- High Pointe House

Tufts Medicine

22h•$19 - $24•Onsite

About The Position

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).

Requirements

One (1) year of related experience in a food services environment or restaurant.

Nice To Haves

Training in an apprenticeship program, vocation, or cooking school.
High School diploma or equivalent.
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.