Prep Cook

Cambridge, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $14.75 - $18.75

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee assistance program

Job Description

Hebrew SeniorLife is a leading organization dedicated to providing comprehensive health care and supportive services to the elderly community. As a respected and established name in eldercare, Hebrew SeniorLife operates various medical and residential care facilities, offering specialized services focusing on enhancing the quality of life for seniors through compassionate care and innovative programs. With a commitment to respect, dignity, and choice for each resident or patient, the institution fosters an environment that supports physical, emotional, and social well-being. The company is renowned for its holistic approach, integrating clinical excellence with personalized care and community resources to meet the unique needs of every individual. Hebrew SeniorLife champions a culture of inclusion and professional development among its staff, ensuring that every team member plays a vital role in fulfilling the mission of the organization.

The role of Cook is a critical position within Hebrew SeniorLife's dietary services team. Reporting directly to the Sous Chef or Executive Sous Chef, the cook is accountable for the safe and sanitary preparation of palatable entrees, vegetables, salads, and desserts for all customers. This role demands strict adherence to dietary spreadsheets, production sheets, standardized recipes, preparation methods, portion control, time schedules, sanitary standards, and serving procedures for both regular and special diets. The Cook plays a vital role in managing the daily production of menu items according to set guidelines and ensuring food quality and presentation meet the organization's high standards. The individual will work across all kitchen stations and provide orientation and training to new or developing staff, ensuring a knowledgeable and efficient team. They maintain direct contact with residents and respond promptly to their requests, fostering positive and meaningful experiences in line with Hebrew SeniorLife's hospitality objectives. Additionally, the Cook supervises kitchen staff food preparation and service operations in the absence of the Sous Chef, contributing to the smooth operation of the kitchen. This position requires the ability to work effectively in a fast-paced kitchen environment, demonstrating a strong culinary skill set, attention to detail, and commitment to food safety and quality. The employment type is on-site, supporting the hands-on nature of the role. The salary is competitive and reflects the responsibilities and qualifications required for providing high-quality food service within a healthcare setting.

Job Requirements

Must be able to lift 50 pounds
Must be able to pull 50 pounds
Must be able to push 50 pounds
Must be able to stand for long periods
Must be able to walk short distances
Frequent bending required
Must withstand temperature changes from walk-in refrigerators
On-site work required

Job Qualifications

High school diploma preferred
Five years of cooking experience required
ServSafe certification required or to be obtained within six months
Knowledge of meat and fish cuts
Ability to multi-task and streamline work volume
Skilled in knife safety and techniques
Proficient in reading and understanding English to execute food orders under pressure
Knowledge of proper cooking and reheating temperatures for various foods
Ability to measure accurately
Demonstrated good judgment and initiative in food preparation
Motivated to learn
Adaptable and flexible to change

Job Duties

Responsible for production and presentation ensuring all food is cooked and prepped according to standards administered by Sous Chef and Executive Chef
Pull and thaw frozen foods according to schedule to ensure wholesomeness
Ensure all foods are held and served at proper temperatures and attractively presented
Complete daily product inventory for menu and specials preparation
Delegate daily production tasks as necessary
Manage daily production goals
Coach and train employees on equipment use, reading recipes, cooking techniques, time management, proper knife skills, labeling and storage
Assist in establishing cooking procedures and developing recipes
Understand details of daily menus when serving
Ensure correct portions of entrees, vegetables, desserts, and salads are produced according to menus and standardized recipes
Ensure food in refrigerators and freezers is covered, labeled, dated, and properly rotated
Properly use, clean, maintain, and store equipment, reporting maintenance issues
Clean, sanitize, and maintain work areas, storage, utensils, and equipment per local, state, federal, and kosher (if applicable) regulations
Comply with industry food safety standards
Control inventory and minimize waste
Log and report food temperatures exceeding standards
Follow safety, uniform, jewelry, and hygiene policies
Taste and evaluate food quality and palatability
Ensure timely meal services and proper execution of specials
Attend education meetings and workshops
Follow modified diets per diet spreadsheets approved by dietitian
Read and execute Banquet Event Orders autonomously
Maintain high-quality food preparation standards
Communicate product needs for smooth production
Participate in daily production meetings
Attend in-service trainings to stay updated on nutrition and dietary knowledge
Coordinate work activities with co-workers
Perform special projects as assigned
Handle work in a fast-paced environment
Work the ticket line efficiently
Expo and direct team members during service to maintain flow