Job Description:

Position Title: Prep Cook

Location: Dedham

Title of Immediate Supervisor: Jr. Sous Chef/Executive Sous Chef

Position Summary: 

To safely prepare ingredients required for food service from a sanitary environment. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognizes resident/patient dignity and choice in aspects of daily life. Strives to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

Core Competencies:

·         Completes assignments with minimal assistance and total follow up.

·         Exercises initiative, seeking additional tasks and projects from supervisor.

·         Accepts assignments readily.

·         Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment.

·         Knowledge of proper temperatures of beef, chicken, fish, and reheating of food.

·         Ability to accurately measure.

·         Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.

Position Responsibilities:

A.    Kitchen Production:

·         Responsible for preparing, cooking, and overall production of the meals during their assigned shift

·         Hands on in production and presentation ensuring all food is being cooked and prepared according standards administered by Chefs.

·         Perform service at POD/RSU tray line at breakfast, lunch and dinner

·         Responsible for minimal food waste

·         Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.

·         Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.

·         Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.

·         Tastes and smells food to determine quality and palatability.

·         Responsible for meals going out at a timely manner.

·         Works directly with First & Second Cook, Jr. Sous and Exec Sous Chef to ensure proper execution of assigned production.

B.     Sanitation:

·         Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable)

·         Oversee proper food handling, sanitation technique, food storage, and HACCP procedures

·         Follows and adheres to the sanitation action plan to address company’s EOC and Sanitation rounding, local, state and federal sanitation compliance survey.

·         Logs temperatures of all food to be served and report any temperatures that exceed industry standards to management.

·         Attend in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services.

C.     Professionalism:

·         Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all.

·         Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff.

·         Follows safety rules, uniform code, jewelry policy, personal hygiene policy, cell phone usage policy as well as state and federal regulations.

·         Contributes to the efficient and productive operation of the department.  Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor.

Qualifications:

·         3 years prep cook experience

·         Basic computer skills required to access emails and other online resources.

·         Must be professional, proactive, collaborative, conscientious and results-oriented individual.  Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor. 

·         Must be motivated to learn and flexible to change.

·         Maintains documentation in accordance with professional standards and guidelines (if applicable).

Physical 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 of time

·         Frequent bending is involved

·         Exposure to extreme cold/heat

Remote Type:

Salary Range: