Cook - per diem

Brigham & Women's Faulkner Hospital; Boston (MA); On-site; USD 25,000 - 39,000; Part time

Job summary

Brigham and Women's Faulkner Hospital is seeking a per diem Cook to prepare, cook, and plate meals for patients, staff, and visitors in a fast-paced hospital kitchen. The role follows established recipes, dietary requirements, and food safety guidelines while maintaining a clean, safe work environment.

The position requires a High School Diploma or Equivalent and ServSafe certification; prior food handling or grill cook experience is preferred.

Qualifications

• High School Diploma or Equivalent preferred.
• ServSafe Food Handlers Certification preferred.
• Prior food handling or grill cook experience preferred.
• Must be able to read menus/recipes in English and follow them closely.

Responsibilities

• Prepares and cooks daily menu items, specials, and catering selections per recipes and dietary requirements.
• Follows HACCP, sanitation, and safety standards.
• Maintains clean, organized kitchen and equipment.
• Monitors inventory and reports shortages to supervisor.
• Provides friendly, professional service to patients, staff, and visitors.

Skills

English literacy

English communication

Knife skills

Food service equipment

Independent judgment

Follow instructions

Follow recipes

Multi-tasking

Patient room service

Education

High School Diploma or Equivalent

ServSafe Certification

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

Summary

Under the general supervision of the Executive Chef and Food Service Supervisor, the Cook is responsible for the preparation, cooking, presentation, and service of high-quality food for patients, staff, visitors, and community members. The Cook follows established recipes, production standards, dietary requirements, and food safety guidelines while maintaining a clean, safe, and efficient work environment.

Essential Functions

• Prepares and cooks daily menu items, specials, catering selections, and other food items according to established recipes, production standards, and dietary requirements.
• Follows all department, HACCP, food safety, sanitation, and regulatory standards related to food handling, preparation, storage, and service.
• Adjusts food production quantities based on patient census, retail volume, and departmental needs.
• Uses batch cooking techniques to maintain food quality, freshness, temperature, and presentation.
• Ensures recipes, portion sizes, diet specifications, and food quality standards are consistently followed.
• Maintains a clean, organized, and sanitary kitchen and cooking area throughout the shift.
• Cleans, sanitizes, and maintains cooking, food preparation, refrigeration, freezer, hot-holding, and other department equipment.
• Operates a variety of commercial food service equipment, including slicers, mixers, blenders, food processors, and utility carts.
• Cleans and restocks work areas following each meal period and as needed throughout the shift.
• Monitors inventory and promptly communicates product shortages, equipment concerns, discrepancies, or other issues to the supervisor.
• Provides friendly, professional, and responsive service to patients, staff, visitors, and other customers.
• Anticipates customer needs and takes appropriate action to resolve concerns and support a positive dining experience.
• Participates in production meetings, department meetings, in-services, training programs, and other required activities.
• Supports department initiatives and goals related to food quality, customer satisfaction, safety, efficiency, and operational excellence.
• Demonstrates cost-conscious practices through appropriate use of food, supplies, equipment, and work time.
• Maintains flexibility to adjust work assignments, schedules, and responsibilities based on departmental needs.
• Performs other duties as assigned.

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)

Remote Type

Onsite

Work Location

1153 Centre Street

Scheduled Weekly Hours

0

Employee Type

Per Diem

Work Shift

Rotating (United States of America)

Pay Range

$18.56 - $27.58/Hourly

Grade

SF1130

EEO Statement

2810 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.