Cook General / Rotating Shifts/ NWH

Site: Newton-Wellesley 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

JOB SUMMARY: Provides coverage to the Food Production staff in the preparation and production of foods, including salad and vegetable preparation, Mental Health Unit meals, and special schedules. Sets up and attends evening functions under the supervision of the Food Service Manager. Consults with Chef and production sheets to determine daily production needs. Prepares ingredients for next day's menus. Rotates, labels, dates, and places leftover foods in containers and stores in refrigerators. Assembles patient and cafeteria traylines prior to mealtime. Cleans and maintains work area to ensure that the standards for safety and sanitary regulations are met, according to the cleaning schedules. May open and/or close Main Kitchen and turn on/off appliances and equipment and secure area. Attends routine staff meetings. Operates food chopper, microwave, food processor, convection ovens, fryerlators, and steamers along with other large machines and equipment asneeded to complete assignments and responsibilities. ESSENTIAL FUNCTIONS o Assists in preparation of food items for cafeteria, trayline, Mental Health units, and special functions. o Check the patient line daily to make sure all food is appealing in terms of temperature and quality, and is garnished properly. o Performs daily temperature checks on prepared foods. o Assists in maintaining the cleanliness, arrangement, safety, security, and maintenance of the dry storage areas, refrigerators and freezers. o Cleans and maintains work area. O Adheres to the production sheets and standardized recipes and tells the supervisor of any discrepancies when noticed on a daily basis. o Ensures the cleaning schedules are completed and signed accordingly. o Assists in the preparation of daily recipes while allowing for proper portioning in accordance with standardized recipes. o Attends routine production staff meetings. o Complies with the personal hygiene and uniform requirements of production staff. o Attends training and in-service education sessions pertinent to hospital and departmental and production issues. o Assists in maintaining the equipment and environment maintained in a safe and functional manner. o Consults with chef on daily production needs. o May open or close Main Kitchen, turn off equipment and secure area. o Monitor quantities of food on trayline and re-stock as needed. o Rotate, labels, wrap, and date all food items appropriately before placing in coolers/freezers or storerooms. o Utilize proper precautions/techniques when handling food and utensils (plastic gloves, cutting boards). o Cuts food products by hand correctly, safely, and according to specifications. o Washes and steams vegetables safely and according to specifications. o Operates equipment, including food chopper, microwave, food processor, convection oven, and fryerlators safely and in accordance with specifications pertaining to the different food items being cooked. o Assists with Off-Campus catering functions as needed. NON ESSENTIAL FUNCTIONS o Answering departmental telephones. o Assists with catering events as needed. o Provides coverage for salad, vegetable, breakfast, and first cook positions. o Other assigned duties as required.

 

Qualifications

QUALIFICATIONS: One year cooking experience preferably in a Health Care setting. Ability to understand written and verbal communication. Ability to follow through on instructions. Basic mathematic skills. Effective communication skills. Ability to problem solve. Ability to get along with others. Ability to confront issues appropriately. PHYSICAL ENVIRONMENT: Duties may involve activities with exposure to dirt, excessive heat and cold temperatures, odors, steam, wet floors, noise, sharp knives, large cooking and cleaning equipment. Duties may involve general cleaning with exposure to dirt, odors, cramped quarters, etc.; or include patient care responsibilities with subsequent exposure to human waste, or other unpleasant elements; or much of work may be performed outdoors with exposure to weather extremes. PHYSICAL STANDARDS OF JOB DESCRIPTION: Please check as applicable Constantly - 75% or more of the worker's time is spent in the activity Frequently - 25% to 75% or more of the worker's time is spent in this activity Occasionally - 5% to 25% or more of the worker's time is spent in this activity Rarely - unde