Cook III

TuftsMedicine; Lowell (MA); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Competitive salary & benefits

403(b) retirement

Tuition reimbursement

Free parking

Career growth opportunities

Guaranteed hours

Job summary

Tufts Medicine seeks a dedicated food service cook at Lowell General Hospital in Lowell, MA. This role prepares meals for staff and visitors across meals and events, adhering to dietary standards and menu plans.

You will support kitchen operations, inventory, and vendor coordination while maintaining safety and quality. Responsibilities include meal production for regular and modified diets, sanitation, and help with daily production sheets.

Qualifications

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

Responsibilities

• Prepare and cook meals for regular and modified diets according to menus and production sheets.
• Follow HACCP and infection control practices, maintaining cleanliness.
• Review menus and pre-prepare items; store appropriately.
• Follow recipes for soups, meats, vegetables, and desserts.
• Operate kitchen equipment to measure, mix, and prep ingredients.
• Open and close the kitchen and ensure uninterrupted food service.
• Monitor food quality and alert management to substandard items.
• Manage storage and supply planning for production needs.

Education

Associates degree in culinary arts, cooking, or similar area of study

High School diploma or equivalent

ServSafe certification

Job description

Tufts Medicine is a leading integrated health system bringing together the best of academic and community health care to deliver exceptional, connected and accessible care experiences to consumers across Massachusetts. Comprised of Tufts Medical Center, Lowell General Hospital, Melrose/Wakefield Healthcare, an expansive home care network and a large clinically integrated physician network, Tufts Medicine has more than 15,000 dedicated employees and caregivers.

Job Profile Summary

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. An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a "hands on" environment. The majority of time is spent in the delivery of support services or activities, typically under supervision. An experienced level role that requires basic knowledge of job procedures and tools obtained through work experience and may require vocational or technical education. Works under moderate supervision, problems are typically of a routine nature, but may at times require interpretation or deviation from standard procedures, and communicates information that requires some explanation or interpretation.

Job Overview

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.

Job Description

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

What We Offer

• Competitive salaries & benefits that start on day one
• 403(b) retirement with company match
• Tuition reimbursement
• Free on-campus parking
• Career growth opportunities
• Guaranteed hours and set schedule

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

Hours: 40 Hours - Hours between 6:30am - 8:30pm - Every other weekend (Sat-Sun) and every other holiday is required

Duties and Responsibilities

• Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals before designated recipes and daily production sheets.
• Practices accepted HACCP food a production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations.
• Reviews menus and prepares any food items that can be prepared in advance and stores appropriately.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption in eating establishments.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership.
• Monitors quality of food, alerting Manager of foods which appear substandard or spoiled.
• Ensures proper storage of frozen a