Cook III

tuftsmedicine; Lowell (MI); On-site; USD 32,000 - 42,000; Full time

Job summary

Tufts Medicine in Michigan is seeking a hospital dietary cook to prepare meals for staff and visitors, operate kitchen equipment, and ensure quality, safety, and timely service across patient, retail, and catering areas.

The role emphasizes following the daily menu, HACCP compliance, and collaboration with leadership to plan production and manage leftovers and substitutions as needed.

Qualifications

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

Responsibilities

• Followings the menu prepares and cooks food for all regular and modified diet meals according to 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.

Skills

Food service experience

Menu planning

HACCP knowledge

Food safety

Education

Associates degree in culinary arts

High School diploma or equivalent

ServSafe certification

Job description

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 :

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

Preferred Qualifications :

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

Duties and Responsibilities :

The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list . Other duties and responsibilities may be assigned.

1. Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets.
2. Practices accepted HACCP food a production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations .
3. Reviews menus and prepares any food items that can be prepared in advance and stores appropriately.
4. 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.
5. 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.
6. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
7. 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.
8. Monitors quality of food, alerting Manager of foods which appear substandard or spoiled.
9. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards.
10. Assures food is properly stored after each meal and consults with leadership on the use of leftovers, substitutions, and the next day's menu.
11. Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment.
12. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment
13. Reports problems concerning spoiled or unattractive food, defective supplies and other unusual conditions such as unsafe equipment or any other unsafe conditions.
14. May perform a variety of routine manual tasks, such as lo