Tufts Medicine is Hiring an Experience Cook III - Apply Today and Learn More!!

Why Join Us? At Tufts Medicine - Lowell General Hospital, we’re more than a health system – we’re a community of the brightest minds and the biggest hearts in healthcare.  We combine academic innovation with compassion and community.  This is a great opportunity to work close to home in a family friendly community hospital. If you love working in food service and have strong customer services skills, apply today to learn more.

What We Offer

Health benefits on day one

403(b) retirement plan on day one

Competitive salaries

Tuition Reimbursement

Guaranteed hours and set schedule

Free on-site parking

Opportunities for career growth

Location: Lowell General Hospital - 295 Varnum Avenue - Lowell, MA

Hours: 40 hours: 12:00pm - 8:30pm with pay differentials

Every other weekend and every other holiday is required

Job Overview 

Under general supervision, this position prepares meals for staff and visitors using the Hospital's standards of accuracy, quantity, appearance and quality. This position is responsible to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods (Breakfast, Lunch, Dinner and Special/Catered Events) in all areas of food production (Patient, Retail and Catering). This position will support the activities of workers and/or service employees engaged in food operations in the production area/ kitchen. 

Minimum Qualifications

1. Two (2) years of related experience in a food services environment or restaurant. 

Duties and Responsibilities

The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list.  Other duties and responsibilities may be assigned. 

1. Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets.  

2. Practices accepted HACCP food a production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations.   

3. Reviews menus and prepares any food items that can be prepared in advance and stores appropriately. 

4. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption in eating establishments. 

5. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. 

6. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. 

7. Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership. 

8. Monitors quality of food, alerting Manager of foods which appear substandard or spoiled. 

9. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking o