Hospital Cook III — Fresh Meals, HACCP

TuftsMedicine; Lowell (MA); Sur place; USD 21 000 - 30 000; Plein temps

Avantages offerts par ce poste

Competitive salary & benefits

403(b) retirement

Tuition reimbursement

Free parking

Career growth opportunities

Guaranteed hours

Résumé du poste

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.

Responsabilités

• 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.

Formation

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

High School diploma or equivalent

ServSafe certification

Description du poste

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.