Cook - per diem

Cook

Under the general supervision of the Executive Chef and Food Service Supervisor, the Cook is responsible for the preparation, cooking, presentation, and service of high-quality food for patients, staff, visitors, and community members. The Cook follows established recipes, production standards, dietary requirements, and food safety guidelines while maintaining a clean, safe, and efficient work environment.

Essential Functions:

• Prepares and cooks daily menu items, specials, catering selections, and other food items according to established recipes, production standards, and dietary requirements.
• Follows all department, HACCP, food safety, sanitation, and regulatory standards related to food handling, preparation, storage, and service.
• Adjusts food production quantities based on patient census, retail volume, and departmental needs.
• Uses batch cooking techniques to maintain food quality, freshness, temperature, and presentation.
• Ensures recipes, portion sizes, diet specifications, and food quality standards are consistently followed.
• Maintains a clean, organized, and sanitary kitchen and cooking area throughout the shift.
• Cleans, sanitizes, and maintains cooking, food preparation, refrigeration, freezer, hot-holding, and other department equipment.
• Operates a variety of commercial food service equipment, including slicers, mixers, blenders, food processors, and utility carts.
• Cleans and restocks work areas following each meal period and as needed throughout the shift.
• Monitors inventory and promptly communicates product shortages, equipment concerns, discrepancies, or other issues to the supervisor.
• Provides friendly, professional, and responsive service to patients, staff, visitors, and other customers.
• Anticipates customer needs and takes appropriate action to resolve concerns and support a positive dining experience.
• Participates in production meetings, department meetings, in-services, training programs, and other required activities.
• Supports department initiatives and goals related to food quality, customer satisfaction, safety, efficiency, and operational excellence.
• Demonstrates cost-conscious practices through appropriate use of food, supplies, equipment, and work time.
• Maintains flexibility to adjust work assignments, schedules, and responsibilities based on departmental needs.
• Performs other duties as assigned.

Qualifications:

Education: High School Diploma or Equivalent preferred.

Can this role accept experience in lieu of a degree? Yes.

Licenses and Credentials: Servsafe Food Handlers Certification - Servsafe National Restaurant Association preferred.

Experience: Prior food handling and/or grill cook experience preferred.

Knowledge, Skills and Abilities:

• Staff adheres to all I C.A.R.E. Standards.
• Must be able to read menus, recipes and instructions in English.
• Must be able to communicate in English with coworkers, trayline, diet office.
• Must have basic knife skills and be able to operate food service equipment including but not limited to: grill, fryer, slicer, ovens, stovetop, microwave, robot coupe, steamer, kettles, bain marie, mixers, tilt skillet and steamtables.
• Independent judgment required.
• Must be able to follow lengthy, detailed instructions.
• Must be able to read, comprehend and follow recipes.
• Must be able to juggle multiple tasks in a fast-paced environment.
• Must be able to pleasantly handle large volumes of patient room service requests during peak meal times within the guaranteed time frame.

Additional Job Details (if applicable):

Remote Type: Onsite

Work Location: 1153 Centre Street

Scheduled Weekly Hours: 0

Employee Type: Per Diem

Work Shift: Rotating (United States of America)

Pay Range: $18.56 - $27.58/Hourly

Grade: SF1130

At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.

EEO Statement:

2810 Brigham and Women's Faulkner Hospital, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran's Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at View phone number on click.appcast.io.