Cook

About the role

The Cook plays a crucial role in the food service department, supporting the Executive Chef and Food Service Supervisor in delivering high-quality meals to patients, staff, and visitors. This position operates within a fast-paced healthcare setting and requires adherence to food safety standards.

Responsibilities

• Prepare and cook daily menu items, specials, and catering orders as assigned
• Follow standardized recipes and ensure compliance with dietary and nutrition requirements
• Adjust food production volumes based on patient census and retail demand
• Utilize batch cooking methods to maintain food quality and freshness
• Maintain cleanliness and sanitation of kitchen areas and all cooking equipment
• Adhere to HACCP, regulatory, and department food safety standards
• Set up, stock, and clean workstations before and after meal service
• Provide excellent customer service and respond to needs or concerns promptly
• Monitor inventory and report shortages or issues to leadership
• Show flexibility to support operational needs and scheduling demands
• Demonstrate cost-conscious use of food, supplies, and time
• Participate in meetings, trainings, and departmental initiatives

Qualifications

• High School Diploma or equivalent preferred (experience may substitute)
• ServSafe Food Handler Certification preferred
• 2-5 years cooking or food handling experience preferred
• Monday-Friday 3:30pm-7:30pm
• Minimum Starting Payrate: $18.56/hour
• Remote Type: Onsite
• Work Location: 1133 Centre Street
• Scheduled Weekly Hours: 20
• Employee Type: Regular
• Work Shift: Evening (United States of America)
• Pay Range: $18.56 - $27.58/hourly
• Grade: SF1130

Skills & Abilities

• Ability to read, understand, and follow recipes, menus, and instructions in English
• Strong communication skills with kitchen staff, tray line, and diet office teams
• Proficiency with commercial kitchen equipment (grill, fryer, ovens, steamers, kettles, slicers, mixers, etc.)
• Basic knife skills and safe food handling practices
• Strong multitasking and time management skills in a fast-paced environment
• Ability to manage high-volume meal service, including patient room service demands
• Ability to work independently while maintaining high standards of quality and safety
• Demonstrates professionalism and commitment to service excellence (I CARE standards)

Benefits

At Mass General Brigham, we offer comprehensive benefits, career advancement opportunities, differentials, premiums, and bonuses as applicable, along with recognition programs designed to celebrate your contributions and support your professional growth. For more details, please refer to the EEO statement and the Mass General Brigham Competency Framework.