Cook

Austen Riggs Center; Stockbridge (MA); On-site; USD 21,000 - 25,000; Full time

Benefits offered by this job

Shift differentials for evenings, and/

Health insurance including medical, as

Disability and life insurance

403(b) retirement plan

Employee Assistance Program (EAP)

Flexible Spending Account

Generous PTO and paid holidays

Job summary

Austen Riggs Center in Stockbridge, MA, is seeking a dependable Cook to join our Dietary team. Under the direction of the Executive Chef and Sous Chef, you will prepare nutritious buffet-style and made-to-order meals for patients and staff, supporting dining room setup, service, sanitation, and related duties.

Requirements include a minimum of two years of professional cooking experience in a commercial or institutional kitchen, strong attention to detail, teamwork, and flexibility for weekends

Qualifications

• Minimum of two years of professional cooking experience in a commercial or institutional kitchen.
• Strong attention to detail and organizational skills.
• Ability to work independently and collaboratively as part of a team.
• Excellent communication skills.
• Flexibility to work rotating weekends and holidays.

Responsibilities

• Prepare high-quality buffet-style and made-to-order meals for 50-100+ people, three meals per day.
• Follow procedures for receiving, storage, food prep, service, sanitation and cleaning.
• Contribute to menu planning and development.
• Assist with inventory reconciliation and communicate supply needs.
• Maintain a clean, safe, and orderly work area.
• Ensure kitchen equipment and utensils are clean and in good working order.

Skills

Attention to detail

Teamwork

Flexible scheduling

Food safety awareness

Education

ServSafe certification (preferred)

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook

25 Main St, Stockbridge, MA, US

9 days ago Requisition ID: 1023

Salary Range: $21.00 To $25.00 Annually

We are seeking a dependable, organized Cook to join our Dietary team. Under the direction of the Executive Chef and/or Sous Chef, the Cook prepares high-quality, nutritionally balanced, buffet-style meals for patients and staff. Qualified candidates should be flexible and willing to support dining room setup, meal service, sanitation, and related duties.

Responsibilities:

• Prepare high-quality, nutritious buffet-style and made-to-order meals for 50-100+ people, three meals per day.
• Help ensure proper procedures are followed for receiving, storage, food preparation, service, sanitation, and cleaning.
• Contribute to menu planning and development.
• Assist with inventory reconciliation and communicate supply needs in a timely manner.
• Maintain a clean, safe, and orderly work area.
• Ensure kitchen equipment and utensils are clean, safe, and in good working order.
• Prepare food and provide service for special events as needed.
• Support the Dietary team with additional duties as needed.
• Perform other duties as assigned by the Executive Chef or Sous Chef.

Requirements:

• Minimum of two years of professional cooking experience, including demonstrated cooking and baking ability.
• Experience working in a commercial kitchen, institutional kitchen, or restaurant setting.
• Ability to work independently and collaboratively as part of a team.
• Ability to work respectfully with a diverse population and uphold patients’ rights.
• Ability to handle knives and operate kitchen equipment safely.
• Strong attention to detail and organizational skills.
• Flexibility to work rotating weekends and holidays.
• ServSafe Food Handler or Food Protection Manager certification preferred; training may be provided.
• Ability to work in an environment with exposure to steam, hot air, gas, dishwasher chemicals, cooking equipment, and sharp utensils.
• Ability to walk extensively throughout the shift, including between the kitchen, pantry, storeroom, dining room, and other buildings on site.
• Ability to bend, reach, pull, lift, and carry items weighing 10 to 25 pounds.
• Shift differentials for evenings, weekends, and holidays.
• Health insurance: medical, dental, and vision coverage available on day one.
• Disability and life insurance.
• 403(b) retirement plan with generous employer contribution.
• Employee Assistance Program (EAP).
• Flexible Spending Account and Health Reimbursement Account.
• Generous paid time off (PTO), sick time (EIB), and twelve paid holidays.

We are seeking a dependable, organized Cook to join our Dietary team. Under the direction of the Executive Chef and/or Sous Chef, the Cook prepares high-quality, nutritionally balanced, buffet-style meals for patients and staff. Qualified candidates should be flexible and willing to support dining room setup, meal service, sanitation, and related duties.

Responsibilities:

• Prepare high-quality, nutritious buffet-style and made-to-order meals for 50-100+ people, three meals per day.
• Help ensure proper procedures are followed for receiving, storage, food preparation, service, sanitation, and cleaning.
• Contribute to menu planning and development.
• Assist with inventory reconciliation and communicate supply needs in a timely manner.
• Maintain a clean, safe, and orderly work area.
• Ensure kitchen equipment and utensils are clean, safe, and in good working order.
• Prepare food and provide service for special events as needed.
• Support the Dietary team with additional duties as needed.
• Perform other duties as assigned by the Executive Chef or Sous Chef.

Requirements:

• Minimum of two years of professional cooking experience, including demonstrated cooking and baking ability.
• Experience working in a commercial kitchen, institutional kitchen, or restaurant setting.
• Ability to work independently and collaboratively as part of a team.
• Ability to work respectfully with a diverse population and uphold patients’ rights.
• Excellent communication skills.
• Ability to handle knives and operate kitchen equipment safely.
• Strong attention to detail and organizational skills.
• Flexibility to work rotating weekends and holidays.
• ServSafe Food Handler or Food Protection Manager certification preferred; training may be provided.
• Ability to work in an environment with exposure to steam, hot air, gas, dishwasher chemicals, cooking equipment, and sharp utensils.
• Ability to walk extensively throughout the shift, including between the kitchen, pantry, storeroom, dining room, and other buildings on site.
• Ability to bend, reach, pull, lift, and carry items weighing 10 to 25 pounds.

Benefits:

• Shift differentials for evenings, weekends, and holidays.
• Health insurance: medical, dental, and vision coverage available on day one.
• Disability and life insurance.
• 403(b) retirement plan with generous employer contribution.
• Employee Assistance Program (EAP).
• Flexible Spending Account and Health Reimbursement Account.
• Generous paid time off (PTO), sick time (EIB), and twelve paid holidays.

Evening, weekend and holiday coverage required