First Cook

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.

retired

Job Summary

Reads and interprets sheets for assigned production for patient, cafeteria and/or special catering according to standardized recipes and department food nutritional requirements/quality standards. Takes inventory, records production usage and other data as assigned. Responsible for the safe and sanitary maintenance of work area and equipment. As a member of the Room Service team, in the role as First Cook, the individual will be tasked to assist and deliver in a pleasant, friendly, and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff. This position requires working with and assisting other members of the Room Service team (Call Center Operator, Guest Service Attendant, and Expeditor) and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State and Local sanitation and safety procedures. As outlined in the Food Service Department's HAACP program. 1.Follows "opening & closing of kitchen" routines according to established procedures and Managers' assigned schedule. 2. Obtain the appropriate inventory quantities foodstuff from refrigerators, freezers and dry storage areas. 3. Assumes responsibilities for production work area by following standardized recipes and/or production sheets in the preparation, cooking, and seasoning of all food manufactured for a patients and cafeteria. 4. Monitor, collect and/or record operation specific data as required, finished product inventory and movement 5. Sets up or directs the set-up of prescribed amounts of food in appropriate containers for room service units. Maintains written records of food produced, checks & records usage and quality throughout service period. May help on the cooking line needed during peak periods. 6. Adheres to agencies'/hospital/departmental safety and sanitation standards to maintain food free of physical, bacterial, and chemical contamination during all aspects of food handling. Participate in and monitors, according to preset criteria, sanitation, and safety procedures including HACCP program. 7. Records and maintains daily refrigerator/freezer temperature charts consistent with departmental policy & procedures. 8. Observes, tests temperatures, tastes, and confirms quality & quantity/portion sizes of food being prepared. 9. May assist in orientation and on-the-job training of new Food Service Team members. and in-service education. 10. Operates, maintains, sanitizes, and/or supervises assistants' use of equipment at various times. Responsible for adherence to policies and procedures which safeguard the well-being of co-workers and other customers. 11. Assures that the kitchen equipment (ovens, grill, refrigerators, fryer, mixers, slicers, choppers, etc.) is cleaned, sanitized, and maintained according to departmental standards. 12. Calls to the attention of the Shift-lead Cook or manager, any malfunctioning of equipment and/or safety hazards which could harm an individual and/or disrupt the operation and units of productivity. 13. Adhere to departmental, hospital policies and procedures and other foodservice regulations at all times. 14. Perform all other duties as assigned.

Qualifications

1. Must have the skills and knowledge to produce uniform quality food products for a patient's room service style menu, utilizing fresh foods, following a master recipe production system of cooking. 2. Must have the ability to maintain nutritional, quality and productivity guideline requirements for an assigned production work to meet the required patient food expectations. 3. As assigned and directed by the shift's lead cook or production manager, participates in new product development, standardization of recipes, testing procedures for the operation 4. Must have a basic knowledge of operational regulations pertaining to safety, applied food service sanitation and HACCP as mandated by Joint Commission, Federal, State and City regulatory agencies. 5. Must know the operational and sanitation procedures for all equipment used in the production area. 6. Must be able to take and record food and equipment temperatures accurately and appropriately. 7. Works with the production manager in the absence of the shift lead cook following Federal Government grades and quality classifications of meat, poultry, fresh and frozen fruits and vegetables, fish, shellfish, and canned goods to evaluate their acceptance or rejection utilizing written department specifications. 8. Evaluates any unforeseen mechanical or production crisis and brings it to the attention of the production manager for necessary action to correct the problem without curtailing productivity. 9. Plans productivity and personnel work assignments during the absence of the shift's lead cook with the assistance from the production manager. 10. Must be able to communicate with the production manager, assembly area, production work center staff, housekeeping, engineering, etc., in a clear and positive manner to maintain departmental objectives and standards. 11. Must have good hand-eye coordination, good manual dexterity and a good attention span. 12. Must have the ability to communicate well to discuss semi-complex and involved information with other employees, staff members, patients, or public in a sensitive manner. 13. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files. Minimum Qualifications - External 1. High school education and graduate of a culinary program specializing in quantity food production. 2. 2-3 years of work experience, restaurant hot/cold production line and cooking line required. 3. The position requires the ability to read, write and speak English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education. 4. Knowledge of food regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals. 5. Must have computer skills and basic mathematics knowledge.

Additional Job Details (if applicable)

Additional Job Description

Remote Type

Onsite

Work Location

75 Francis Street

Scheduled Weekly Hours

40

Employee Type

Regular

Work Shift

Day (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 Veterans 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 .... 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.