Sobre este puesto de Cook - Weekends Only 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
Schedule: Every other weekend, 6:00 AM–5:30 PMEmployment Type: Per Diem
Benefits: This is a per diem position and is not eligible for benefits.
Position Summary
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.
Essential Functions
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.
Qualifications
Education
High School Diploma or Equivalent required
Experience
experience working as a cook 5-7 years required
Knowledge, Skills and Abilities
- 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.
Additional Job Details (if applicable)
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.
