COOK- Part Time (Evenings)

Massachusetts General Hospital; Boston (MA); On-site; USD 35,000 - 45,000; Part time

Job summary

Massachusetts General Hospital seeks a Cook under the supervision of the Executive Chef. This role is pivotal in preparing meals for patients, staff, and visitors, ensuring compliance with dietary standards, and maintaining a clean cooking environment. Ideal candidates should possess food handling experience and a high school diploma, with skills in customer service and effective communication.

Qualifications

• Servsafe Food Handlers Certification preferred.
• Prior food handling and/or grill cook experience preferred.
• Must be able to read, comprehend, and follow recipes.

Responsibilities

• Prepare, present, and serve food to patients and staff.
• Maintain cleanliness and sanitation of cooking areas and equipment.
• Adjust food production based on patient census and retail volume.

Skills

Basic knife skills

Food handling

Cooking equipment operation

Customer service

Education

High School Diploma or Equivalent

Job description

Site: Brigham and Women's Faulkner Hospital, Inc.

Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.

Job Summary

Schedule: Monday-Friday, 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.

Additional Job Details (if applicable)

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 (857)-282-7642.

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.