Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.12 - $25.15
Work Schedule
Flexible
Weekend Shifts
Benefits
Competitive salaries
403(b) retirement with company match
Tuition Reimbursement
free on-campus parking
Career growth opportunities
Guaranteed hours
set schedule
Job Description
Tufts Medicine is a leading integrated health system in Massachusetts that unifies the strengths of academic and community healthcare to provide exceptional, connected, and accessible care to patients. The system includes Tufts Medical Center, Lowell General Hospital, Melrose/Wakefield Healthcare, an extensive home care network, and a vast clinically integrated physician network. With more than 15,000 employees and caregivers, Tufts Medicine is deeply committed to advancing health and healing through a model that combines innovative health solutions with community-oriented services. This dedication ensures patients receive comprehensive, coordinated care that supports optimal health outcomes across the care continuum.
Lowell General Hosp... Show More
Lowell General Hosp... Show More
Job Requirements
- High school diploma or equivalent
- Associates degree in culinary arts, cooking, or a related field preferred
- Minimum of three years experience as a cook in food services or a restaurant setting
- ServSafe certification
- Ability to follow recipes and food production standards precisely
- Knowledge of HACCP food safety principles
- Ability to work flexible hours including every other weekend and holiday
- Strong attention to detail and cleanliness
- Ability to supervise and lead a team in a kitchen environment
- Good communication and teamwork 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 a 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 for consumption in eating establishments
- 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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