Cook - Per Diem

Mass General Brigham; Nantucket (MA); On-site; USD 36,000 - 68,000; Full time

Job summary

Mass General Brigham’s Nantucket Cottage Hospital locates a per diem cook to prepare meat, soups, vegetables, sauces, desserts, and assorted items for contract meals. You will support non-routine food services, practice safe handling, and supervise staff in supervisory gaps, ensuring timely and appetizing meals for patients.

The role requires the ability to follow menus, regulate portions, and maintain sanitation and HACCP standards.

Qualifications

• High School Diploma or GED required.
• ServSafe Food Safety Certification required within 3 months of hire.
• Allergen Awareness Certification required within 3 months of hire.

Responsibilities

• Prepares meals and food items following established menus and recipes.
• Assists with non-routine food services and special events.
• Maintains sanitary handling practices and infection control procedures.
• Delivers meals to patients and uses HACCP principles in all prep.
• Assists with inventory and storage of food and supplies.
• Follows portion control standards and safety procedures.

Skills

Food preparation

Sanitation

Infection control

Menu review

Therapeutic diets

HACCP

Staff supervision

Equipment operation

Education

High School Diploma or GED

ServSafe Food Safety Certification

Allergen Awareness Certification

Job description

Site: Nantucket Cottage Hospital 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

Prepares meat, soup, vegetables, sauces, desserts, and assorted food items for all contract meals as determined by established procedures. Also assists with non-routine food services. Practices safe food handling techniques. Provides supervision to staff in the absence of department managers.

Qualifications

Essential Job Duties and Responsibilities

• Prepares food in accordance with sanitary regulations and established infection control procedures.
• Reviews patient menus and production sheets prior to food preparation.
• Prepares meals in accordance with planned menus and recipes.
• Prepares and serves meals that are palatable and appetizing in appearance.
• Holds hot foods in steam tables, and cold foods under refrigeration.
• Assures that meals are prepared and served on time; assisting inter-department personnel as may be required.
• Follows established portion control standards.
• Prepares food for therapeutic diets in accordance with planned menus and established procedures.
• Processes diet changes and new diets as received from the Nursing Department, Dietitian, or Physician.
• Fills out production sheets with all pertinent information before the end of each shift.
• Delivers meals to patients as may be required.
• Functions in MSA position as may be required.
• Demonstrates the ability to operate gas and electric cooking equipment, and kitchen utensils according to established procedures.
• Assists in food preparation, set-up, and breakdown for contract meals, in-house functions and outside catering as directed.
• Informs department manager of supply needs.
• Assures that a par level of stable foods is maintained at an adequate level at all times.
• Assists with inventory, and storage of incoming food, supplies, etc., as necessary.
• Maintains equipment, supplies, and work areas in a clean and organized manner.
• Performs daily or scheduled cleaning duties.
• Assists in maintaining the Food Service Department in a safe and sanitary manner.
• Attends department in-services, and special meetings.
• Participates in departmental studies and projects.
• Assists with department’s performance improvement activities.
• Works with departmental supervisory staff to implement recommended changes as required.
• Interprets with accuracy department and Hospital policies and procedures.
• Demonstrates an accurate understanding of HACCP.
• Assists chef with tracking and documentation.
• Practices HACCP principles in all aspects of food preparation.
• Develops and maintains rapport with Food Service Department personnel, to assure that services are maintained to meet the needs of the patient and/or customer.
• Develops and maintains rapport with other departments and health professionals within the facility and outside contracts or agencies to assure that services are maintained to meet the needs of the patient and/or customer.
• Reports all hazardous conditions/equipment to Food Services Manager immediately and to WorkHub.
• Takes appropriate action in absence of supervisory staff.
• Reports all accidents/incidents as established by Hospital policy and procedure.
• Fills out and distributes reports.
• Answers department telephones providing routine information, taking messages, and/or referring call to appropriate party.

Essential Knowledge, Skills, and Abilities Required for the Position

• Knowledge of Process by which to place food orders.
• Skills Must be able to demonstrate adequate technical skills and judgment to function unsupervised during on-call, second shift, and weekend hours.
• Ability to supervise co-workers and volunteers.
• Ability to tactfully communicate with both internal and external customers and colleagues.
• Ability to handle stress and work in emergency situations.
• Ability to use a telephone and copier.
• Ability to use ranges/ovens, steam tables, various utensils, whetstone, weight scales, mixers, food processors, chafing dishes, thermometers, dishwasher, blenders, slicers, manual cleaning equipment, griddle, flat top, toasters, microwave, broiler, etc.
• Ability to stand and walk constantly.
• Ability to lift up to fifty (50) pounds unassisted.
• Ability to bend, twist, crouch, squat, pull, push, reach, and remain stationary for short period of times and perform repetitive motions.
• Frequent bending, twisting, crouching, squatting, pulling, pushing, and reaching required, as well as the ability to remain stationary for long periods and perform repetitive motions.
• Ability to use hands, fingers, arms and wrists, hearing, taste, smell, and verbal skills are required in order to perform job duties.
• Utilize gloves, safety glasses, and protective clothing (uniform).

Credentials and Experience Required

• High School Diploma or GED required.
• 1 year of previous cooking experience required.
• ServSafe Food Safety Certification required within 3 months of hire.
• Allergen Awareness Certification required within 3 months of hire.

Special Requirements

• Occasionally will fill in for other Cooks or MSA.
• Works holidays if shift falls on that day.
• Must be available to work overtime as needed to complete all job duties.
• Regular work week requiring minimal overtime.
• Weekend hours consistently required to accomplish job duties/responsibilities.
• May be exposed to the following hazards: Temperature fluctuations, fumes/smoke, noise, dust, cleaning chemicals, floors often wet, walk-in freezer is -10 degrees.
• Must be available to work in the case of a Hospital declared emergency.

Physical Requirements

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 10 Vesper Lane

Scheduled Weekly Hours

0

Employee Type

Per Diem

Pay Range

$25.85 - $49.08/Hourly Grade SN1S10

At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization.

Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth.

EEO Statement

1575 Nantucket Cottage Hospital 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 Veterans 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. Combat disease. Hold a hand. Help people. Impact the world. Mass General Brigham is a passionate, welcoming community where minds meet caring hearts.

Promotion Paragraph

Come be a part of the worlds most powerful force in medicine, where every role is important in changing lives. Are you ready? Our history includes New England hospitals founded over 200 years ago, some of the first and most prestigious hospitals in the world. Built on the legacy of two leading academic medical centers, we are more than a system- we are leaders in the practice of medicine. Mass General Brigham is committed to serving the community. We are dedicated to enhancing patient care, teaching and research, and taking a leadership role as an integrated health care system. We recognize that increasing value and continuously improving quality are essential to maintaining excellence.