Cook - Weekends Only

About the Role

Under the direction of the Food and Nutrition Services leadership team, prepares and cooks a variety of foods for patients, staff, and visitors while maintaining the highest standards of food quality, safety, sanitation, and service. Serves as a team lead during assigned shifts and helps coordinate daily kitchen activities to ensure meals and food items are prepared accurately, efficiently, and according to established recipes and production standards.

Responsibilities

• Serves as a team lead during assigned shifts, providing guidance and support to Food and Nutrition Services staff and helping ensure daily kitchen operations run smoothly.
• Reviews daily production schedules to determine food requirements, including the appropriate variety and quantity of food needed for meal service.
• Gathers ingredients, supplies, equipment, and utensils required for daily food preparation and cooking activities.
• Prepares, seasons, and cooks a wide variety of foods, including meats, poultry, fish, vegetables, soups, salads, fruits, breakfast items, cereals, breads, and simple desserts, using a variety of cooking methods.
• Follows standardized recipes, portioning guidelines, production schedules, and established food quality standards.
• Prepares meals and food items for special diets in accordance with prescribed standards and dietary requirements.
• Monitors food throughout the cooking process and evaluates taste, texture, appearance, temperature, and overall quality.
• Completes production sheets, temperature logs, and other required documentation accurately and timely.
• Maintains clean, organized, and sanitary work areas, utensils, equipment, and food preparation areas in accordance with food safety and infection prevention standards.
• Identifies and appropriately disposes of spoiled, damaged, or otherwise unacceptable food and supplies.
• Identifies equipment issues and other operational concerns and communicates them to the appropriate leadership.
• Monitors food and supply inventory and assists with ordering or replenishing stock as needed.
• Assists with catering and special events as required.
• Promotes a positive, collaborative, and service-focused environment while working effectively with coworkers and other members of the Food and Nutrition Services team.
• Performs other duties and responsibilities as assigned.

Requirements

• High School Diploma or Equivalent required.
• 5-7 years of experience working as a cook required.

Skills

• Ability to gather data, compile information, and prepare reports.
• Ability to safely use cleaning equipment and supplies.
• Ability to prepare and bake a variety of pastries, rolls, and/or other baked goods.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Organizing and coordinating skills.
• Ability to accept receipt of goods and supplies.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.

Schedule

• Every other weekend.
• 6:00 AM–5:30 PM.

Pay

$18.58 - $26.58/Hourly

Additional Details

• Employment Type: Per Diem
• Remote Type: Onsite
• Work Location: 243-245 Charles Street
• Scheduled Weekly Hours: 11
• Employee Type: Regular
• Work Shift: Day (United States of America)
• This is a per diem position and is not eligible for benefits.