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Full-time Cook Lowell General Hospital Main Campus Days/Evenings
Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $20.12 - $25.15
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
Health Insurance
403(b) Retirement Plan
Tuition Reimbursement
free on-campus parking
Career growth opportunities
guaranteed hours and set schedule
Job Description
Tufts Medicine is a prominent integrated health system recognized for merging the finest aspects of academic and community healthcare to deliver exceptional, coordinated, and accessible care experiences to patients throughout Massachusetts. The system comprises several well-regarded facilities including Tufts Medical Center, Lowell General Hospital, Melrose/Wakefield Healthcare, an extensive home care network, and a large clinically integrated physician network. With a workforce of more than 15,000 committed employees and caregivers, Tufts Medicine is dedicated to improving the health and wellbeing of the communities it serves with compassionate and innovative healthcare solutions.
Lowell General Hospital, a key part of Tufts Me... Show More
Lowell General Hospital, a key part of Tufts Me... Show More
Job Requirements
- High School diploma or equivalent
- Associates degree in culinary arts, cooking or similar area of study preferred
- Three years of experience as a cook in food services or restaurant
- ServSafe certification
- Ability to follow food safety and sanitation standards
- Capability to work flexible hours including weekends and holidays
- Ability to lift and carry heavy items and stand for extended periods
- Strong teamwork and communication skills
Job Qualifications
- Associates degree in culinary arts, cooking, or similar area of study
- Three years of experience as a cook in food services or restaurant
- High School diploma or equivalent
- ServSafe certification
Job Duties
- 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
- Practices accepted HACCP food production and food handling principles
- Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations
- Reviews menus and prepares any food items that can be prepared in advance and stores appropriately
- Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items
- 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
- Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment
- 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
- Monitors quality of food, alerting Manager of foods which appear substandard or spoiled
- Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards
- Assures food is properly stored after each meal and consults with leadership on the use of leftovers, substitutions, and the next day's menu
- Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment
- Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment
- Reports problems concerning spoiled or unattractive food, defective supplies and other unusual conditions such as unsafe equipment or any other unsafe conditions
- May perform a variety of routine manual tasks, such as loading and unloading and storing groceries, floor sweeping, cleaning
- May produce food and serve customers at an a la carte or may operate a grill station
- Assists in monitoring employee productivity and provides suggestions for increased service or productivity
- Responsible for the supervision of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management
- Reports all accidents and injuries in a timely manner
- Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed
- Serves as working lead coordinating activities of workers or service employees engaged in production kitchen
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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