Cook (Food Service Worker) - Rowley

Anna Jaques Hospital; Lawrence (MA); On-site; USD 27,552 - 33,062; Full time

Job summary

Beth Israel Lahey Health is seeking a Cook to prepare a variety of meals for students, employees, and visitors. The role emphasizes following standardized recipes, maintaining quality, safety, and timely service in a school setting.

The Cook will plan menus meeting USDA requirements, oversee food preparation, supervise sanitation, and coordinate with the House Manager for supplies and logistics. A high school diploma or GED with relevant experience is required, plus Serve Safe and Allergy

Qualifications

• High School diploma or GED with a minimum of three years relevant work experience; Serve Safe and Allergy Awareness certifications preferred.
• Ability to relate to a diverse adolescent population in a sensitive manner; customer-service oriented.
• Proficient in standard desktop applications such as Windows, Word, and Excel.

Responsibilities

• Plans and/or follows a weekly menu of nutritious meals that meet USDA requirements.
• Prepares healthy, well-balanced meals and snacks on schedule.
• Inspects all food for quality and quantity prior to serving.
• Orders and maintains supplies in collaboration with the House Manager.
• Ensures proper food storage and kitchen cleanliness as directed by health guidelines.

Skills

Customer service

Multicultural sensitivity

Food planning

Education

High School diploma or GED

Serve Safe certification

Allergy Awareness certification

Tools

Windows

Word

Excel

Job description

When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.

Job Description

The Cook is responsible for preparing and cooking a wide variety of meals for students, employees, and visitors. This role involves ensuring that all food is prepared in accordance with standardized recipes, quality standards, and food safety regulations. The Cook plans and organizes cooking activities to ensure meals are prepared and served on schedule, while maintaining consistency, cleanliness, and efficiency in the kitchen.

Essential Functions/Key Responsibilities

• Plans and/or follows a weekly menu consisting of well-balanced, nutritious meals that meet USDA requirements, ensuring proper taste and temperature.
• Prepares appetizing, healthy, well-balanced meals and snacks, meeting all meal schedules.
• Inspects all food for quality and quantity prior to serving.
• Prepares meals for special events and Holidays.
• Takes necessary measures to avoid food waste.
• Responsible for setting up and cleaning up of food production; adheres to kitchen cleanliness and sanitary guidelines as directed by the local board of health.
• Responsible for opening and closing the kitchen and ensuring the food is properly stored.
• In collaboration with the House Manager, orders and maintains supplies.
• Develops and maintains effective working relationships with food suppliers.
• Meets with direct supervisor for regular supervision meetings and comes prepared to meetings.
• Oversees appropriate food service follow-through by program staff during after-hours and weekends, including refrigerator temperature logs, snack counts, etc.
• Participates in required trainings related to the organization and program, as well as changing food

Qualifications

• High School diploma or GED with a minimum of three years relevant work experience. Must have documented evidence of training in such related areas as nutrition/menu planning in an institutional setting. Provision of any health documentation which might be required by regulatory agencies (Serve Safe certification, Allergy Awareness certification etc.).
• Must demonstrate ability to relate and desire work with a diverse adolescent population in a sensitive manner, an interest and willingness to work in a multicultural setting and must share a customer service orientation.
• Computer literate in standard desktop applications such as Windows, Word, and Excel.

Pay Range

$20.00 - $24.38

The pay range listed for this position is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geographyof work location, job responsibilities, or other applicable factors permissible by law. Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law.

As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment.

More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.

Equal Opportunity Employer/Veterans/Disabled