COOK- Part Time (Evenings)

Cook

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Job Summary

Schedule: MondayFriday, 3:30 PM 7:30 PM Patient Care Required: No Summary: Under the general supervision of the Executive Chef and Food Service Supervisor, the Cook is responsible for preparing, presenting, and serving food to patients, staff, visitors, and the community. This role is primarily focused on line cooking and ensures all food is prepared in accordance with dietary guidelines, department standards, and regulatory requirements.

Essential Functions:

• Attend production and department meetings, in-services, and training sessions as assigned.
• Anticipate and meet customer needs, taking appropriate action to resolve any issues.
• Follow all HACCP, departmental, and regulatory standards related to food handling, preparation, and service.
• Adjust food production quantities based on patient census and retail volume.
• Ensure compliance with recipes and prescribed diets.
• Maintain cleanliness and sanitation of cooking areas and equipment, including ovens, steamers, freezers/refrigerators, slicers, mixers, and utility carts.
• Demonstrate a friendly and positive attitude in all interactions.
• Prepare daily menu items, specials, and assigned catering orders.
• Clean and restock assigned areas after each meal period.
• Communicate product shortages, discrepancies, or concerns to supervisors in a timely manner.
• Support department goals aimed at enhancing customer satisfaction.
• Use ingredients and time efficiently with a focus on cost-conscious practices.

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.

Physical Requirements:

• Standing Frequently (34-66%)
• Walking Frequently (34-66%)
• Sitting Occasionally (3-33%)
• Lifting Occasionally (3-33%) 35lbs+ (w/assisted device)
• Carrying Occasionally (3-33%) 35lbs+ (w/assisted device)
• Pushing Occasionally (3-33%)
• Pulling Occasionally (3-33%)
• Climbing Occasionally (3-33%)
• Balancing Frequently (34-66%)
• Stooping Occasionally (3-33%)
• Kneeling Occasionally (3-33%)
• Crouching Occasionally (3-33%)
• Crawling Occasionally (3-33%)
• Reaching Occasionally (3-33%)
• Gross Manipulation (Handling) Frequently (34-66%)
• Fine Manipulation (Fingering) Frequently (34-66%)
• Feeling Constantly (67-100%)
• Foot Use Rarely (Less than 2%)
• Vision - Far Constantly (67-100%)
• Vision - Near Constantly (67-100%)
• Talking Constantly (67-100%)
• Hearing Constantly (67-100%)

Remote Type: Onsite

Work Location: 1153 Centre Street

Scheduled Weekly Hours: 20

Employee Type: Regular

Work Shift: Evening (United States of America)

EEO Statement: 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.

Mass General Brigham Competency Framework

At Mass General Brigham, our competency framework defines what effective leadership "looks like" by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.