First Cook

Job Title

This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations. In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines.

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). This position will support the activities of workers and/or service employees engaged in food operations in the production area/kitchen.

Minimum Qualifications:

• Two (2) years of related experience in a food services environment or restaurant.

Preferred Qualifications:

• Associates degree in culinary arts, cooking, or similar area of study.
• Three (3) years of experience as a cook in food services or restaurant.
• High School diploma or equivalent.
• ServSafe certification

Location: Lowell General Hospital - 295 Varnum Avenue - Lowell, MA

Hours: 40 Hours - Shifts will vary with the earliest one starting at 5:30am and the latest ending at 8:30pm. (5:30-2p / 11-7:30p /12-8:30p). Every other weekend (Sat-Sun) and every other holiday is required

Physical Requirements:

• Standing and walking for 95% of the day, straining and lifting approximately 30lbs., pushing loaded carts (approximately 400lbs.).
• Requires manual dexterity to handle money, work cash register, preparing food
• Exposure to infectious diseases due to interacting with sick patients
• Possible exposure hazardous chemicals due to cleaning and sanitation.
• Exposure to heat, cold, steam, chemicals and hot equipment.
• Frequent exposure to garbage and trash.

Skills & Abilities:

• Ability to read, write, and adjust recipes, measure ingredients, and cook large quantities of food as well as individual portions.
• Understanding of HACCP food safety standards including sanitary food handling principles to minimize potential for food borne illness.
• Interpersonal skills necessary to interact with patients, patient care team and employees.
• Familiarity with therapeutic diets
• Ability to operate simple mechanical devices such as coffee urn, dish machine, slicer, trash compactor.
• Ability to use a knife for slicing, cutting, dicing.