Per Diem Hospital Kitchen Lead Cook - Patient Meals

Mass General Brigham; Boston (MA); On-site; USD 25,000 - 36,000; Part time

Job summary

Mass General Brigham’s Massachusetts Eye and Ear Infirmary is seeking a per diem cook to support patient, staff, and visitor meals. Under the Food and Nutrition Services leadership, you will prepare a wide variety of foods, follow recipes, monitor quality, and lead a team during shifts.

This onsite role at 243-245 Charles Street requires a high school diploma and 5–7 years of cooking experience, with strong knowledge of sanitation, inventory, and safety procedures.

Qualifications

• High School Diploma or Equivalent required.
• 5–7 years experience as a cook required.

Responsibilities

• Serves as a team lead during assigned shifts and supports daily kitchen operations.
• Reviews daily production schedules to determine food requirements for meals.
• Gathers ingredients, supplies, equipment, and utensils for daily prep and cooking.
• Prepares, seasons, and cooks a wide variety of foods following recipes and production standards.
• Follows standardized recipes, portioning guidelines, and production schedules.
• Prepares meals for special diets according to prescribed standards.
• Monitors food quality, taste, texture, and temperature during cooking.
• Maintains clean, organized, and sanitary work areas and equipment.

Skills

Food preparation

Cooking

Team leadership

Sanitation

Inventory management

Menu planning

Quality control

Documentation

Education

High School Diploma or Equivalent

Tools

Commercial kitchen equipment

Job description

Mass General Brigham’s Massachusetts Eye and Ear Infirmary is seeking a per diem cook to support patient, staff, and visitor meals. Under the Food and Nutrition Services leadership, you will prepare a wide variety of foods, follow recipes, monitor quality, and lead a team during shifts.

This onsite role at 243-245 Charles Street requires a high school diploma and 5–7 years of cooking experience, with strong knowledge of sanitation, inventory, and safety procedures.