Second Cook

Brigham and Women's Hospital; Boston (MA); On-site; USD 35,000 - 50,000; Full time

Job summary

Brigham and Women's Hospital is seeking a Cook to join their team. The role involves preparing food from raw ingredients for a hotel-style menu while adhering to safety and sanitation standards. Ideal candidates will have previous cooking experience and the ability to follow recipes and guidelines. Join a dedicated team committed to providing exceptional patient care in a supportive environment.

Qualifications

• Must read and write English to understand instructions.
• 1-2 years of previous cooking experience in a hospital or institutional setting.

Responsibilities

• Prepare and cook a variety of foods according to recipes.
• Adhere to safety and sanitation standards.
• Record food preparation on production sheets.

Skills

Food Preparation

Sanitation Standards

Recipe Interpretation

Teamwork

Time Management

Education

High School Diploma or Equivalent

Job description

Site: The Brigham and Women's 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

GENERAL SUMMARY/ OVERVIEW STATEMENT: Reads and interprets production sheets for assigned production work center. Under the supervision of the shift's Lead Cook, prepares food from raw state for a hotel and restaurant-style menu. Follows prescribed recipes and departmental nutritional guidelines. Tests food according to prescribed standards. Adheres to sanitation and safety procedures set by dietary department. Portions and records foods according to established standards to meet Joint Commission requirements and departmental guidelines. PRINCIPAL DUTIES AND RESPONSIBILITIES: 1. Prepare and cook to order a variety of foods, plan work on orders so that items served together are finished at the same time. 2. Following the guidelines of the assigned work center recipes, participates in the production of a hotel/restaurant-style menu by reading and interpreting production work sheets and recipes for all food produced at the assigned production center for patients' food service. 3. Adheres to departmental safety and sanitation standards to safeguard the well-being of patients and co-workers. 4. Tests food with a thermometer and by smelling and tasting. Trained in use of rationale/whirlwind programs. 5. Portions foods according to departmental-set standards following recorded procedures for maintenance of safe temperatures during holding periods. 6. As required, may be involved in the training programs of new employees and dietetic internship learning experiences. 7. Records daily on the work centers production sheet, the amount of food prepared on the station during the assigned hours. 8. Upholds hospital and departmental policies and procedures at all times. 9. Performs other duties as assigned by the Shift Lead Cook to assure quality patient food. 10. In absence of first cook, assumes responsibility of first cook and performs all duties of first cook.

Qualifications

Required to read and write English in order to understand written instructions and recipes. Writing skills to record on production sheets productively accomplished on an assigned production work center; has an equivalency education of grades 9-12 and one to two years of previous hospital or institutional diversified cooking experience. SKILLS/ ABILITIES/ COMPETENCIES REQUIRED: 1. Reads and interprets production work sheets and follows hotel and restaurant-style recipes for the preparation of food produced at an assigned production work center. 2. Requires written skill to record on the production work centers production sheet the amount of productivity accomplished during the manning of the center. 3. Tests food with a thermometer and by smelling and tasting to maintain departmental standards for quality assurance and protection of patient from bacteria, chemical and physical food contamination. 4. Portions foods according to standards mandated by JCAHO and Department and assure maintenance of safe temperature to comply with federal, state and city health regulations. 5. Must possess sufficient courtesy and tact to maintain pleasant and cooperative relations with supervisors and co-workers. 6. Knows the operational and sanitizing procedures for all equipment used in producing patient food in the production area. 7. Must be able to follow the directions of the Shift Lead Cook in performing other duties as required or assigned by the Shift Lead Cook to assure quality patient food service. 8. Follows applied food service sanitation standards in maintaining the equipment and production work center during time assigned to the area. 9. May be involved in working with and training new personnel in meal portioning procedures. 10. Under the direction and supervision of shift's Lead Cook, may assist with the replenishing of inventory demands of the assembly tray line forecast distribution truck. 11. In conjunction with, and supervised by the Shift Lead Cook, contributes to the manufacturing of ethnic, blended, low sodium, low fat special needs patient meals. 12. Upholds hospital and departmental policies and procedures at all times. WORKING CONDITIONS: Works in production work centers where there are physical discomforts due to noise levels from machinery operation, slippery floors, overflowing of floor drains, live steam from kettles and steamers, and caustic chemicals in an environment two stories below ground level. Required to constantly enter freezers and refrigerators with a temperature variance from -20 to +40 F.

Additional Job Details (if applicable)

Additional Job Description

Remote Type

Onsite

Work Location

75 Francis Street

Scheduled Weekly Hours

0

Employee Type

Per Diem

Work Shift

Rotating (United States of America)

EEO Statement:

The Brigham and Women's 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.

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