Sobre este puesto de Cook en Mass General Brigham
Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.
Job Summary
Monday-Friday 6am-230pm + every other weekend.This role is per diem and does not qualify for benefits.
Summary
Join our culinary team and play an important role in creating high-quality meals in a fast-paced kitchen environment. The Cook is responsible for preparing and cooking menu items with consistency, efficiency, and attention to detail while maintaining the highest standards of food quality, safety, and sanitation. This role collaborates closely with kitchen team members to ensure exceptional food service and a positive dining experience.
Essential Functions
- Prepare and cook food items according to standardized recipes, portion sizes, presentation guidelines, and quality standards.
- Independently manage an assigned kitchen station (such as grill, sauté, pantry, fryer, or pastry), ensuring efficient workflow and timely meal preparation.
- Utilize a variety of cooking techniques, including grilling, roasting, baking, sautéing, frying, and steaming, to prepare menu items.
- Ensure all dishes are prepared accurately, consistently, and in accordance with established recipes and production schedules.
- Maintain a clean, organized, and sanitary workstation while following all food safety, sanitation, and infection prevention standards.
- Monitor ingredient levels within assigned station, communicate inventory needs, and assist with stocking and replenishment.
- Properly store, label, rotate, and handle food items using FIFO (First In, First Out) and established food safety practices.
- Inspect ingredients and finished products to ensure freshness, quality, and compliance with department standards.
- Work collaboratively with chefs, cooks, and other team members to maintain efficient kitchen operations during peak service periods.
- Clean and maintain kitchen equipment, utensils, and work areas in accordance with safety and sanitation guidelines.
- Follow all organizational policies, safety procedures, and regulatory requirements.
- Perform other duties as assigned.
Experience
Previous experience in a commercial kitchen, restaurant, healthcare, hospitality, or institutional food service environment preferred.
Experience preparing food in a high-volume setting is a plus.
Knowledge, Skills, and Abilities
Knowledge of food preparation techniques and safe food handling practices.
Understanding of food safety and sanitation regulations.
Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
Strong organizational and time management skills.
Ability to prioritize multiple tasks and adapt to changing demands.
Excellent teamwork and communication skills.
Ability to stand for extended periods and safely lift, carry, and move food, supplies, and equipment as needed.
Qualifications
Education
High School Diploma or Equivalent required and Trade/Technical/Vocational Diploma Culinary Arts preferred
Experience
Line Cook or Related Experience 1-2 years required
Knowledge, Skills and Abilities
- Knowledge of various cooking methods, knife skills, seasoning, and flavor profiles.
- Comprehensive understanding of food safety principles, including proper food handling, storage, temperature control, and hygiene practices.
- Ability to work efficiently and manage time effectively.
- Strong communication skills for working in a team-oriented kitchen environment.
- Ability to handle the physical demands of the job, including lifting heavy objects and working with kitchen equipment.
- Ability to adapt to changing circumstances, handle high-pressure situations, and solve problems on the spot.
Additional Job Details (if applicable)
This role is per diem, 6am-230pm Monday-Friday + every other weekend.
Remote Type
Work Location
Scheduled Weekly Hours
Employee Type
Work Shift
Pay Range
$18.58 - $26.58/Hourly
Grade
3
EEO Statement:
Mass General Brigham Competency Framework
At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.
