Beth Israel Deaconess Medical Center
Overview
Cook role at Beth Israel Deaconess Medical Center. Job Type: Regular. Time Type: null. Work Shift: Rotating (United States of America). FLSA Status: Non-Exempt. When you join the growing BILH team, you're not just taking a job, youre making a difference in peoples lives. Job Summary
The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering. This position produces high-volume food products and adheres to standard policies, established production planning system and recording systems as assigned. Essential Responsibilities
Responsible for hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a usable meal. Differentiates between quality and substandard products; reacts appropriately to poor quality items. Presents food in a wholesome and eye-appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including safe cleaning, sanitizing and equipment storage. Organizes, prioritizes and coordinates production activities of multiple meal tickets to ensure plates meet quality, temperature and presentation standards. Gives priority to Diabetic trays and trays in queue longer. Communicates with the starter position to set up trays based on required preparation time. Coordinates production activities with other team members to support food preparation from assigned work areas (Grill, broiler, deli station, Fryer, stove top, Turbo Chef). Prevents cross-contamination of food products. Stores and identifies all food products. Records unusable or unsafe food and notifies the supervisor. Maintains sanitation and temperature of food storage areas to meet HACCP standards. Required Qualifications
Some High School required. Vocational or Technical training in Culinary Arts preferred. Certificate 1 Serve Safe preferred. 3-5 Years Related Work Experience Required. Basic math skills (ability to use and calculate measurements). Basic familiarity with computers. Ability to navigate at a basic level within web-based applications. Preferred Qualifications
Three years food production experience in a high-volume food service establishment. Competencies
Decision Making: Ability to make decisions guided by general instructions and practices requiring some interpretation; may make recommendations for solving problems of moderate complexity and importance. Problem Solving: Ability to address problems that are varied, requiring analysis or interpretation of the situation using direct observation, knowledge and skills based on general precedents. Independence of Action: Ability to follow precedents and procedures; may set priorities and organize work within general guidelines. Seeks assistance when confronted with difficult or unpredictable situations. Work progress is monitored by supervisor/manager. Written Communications: Ability to read and write in English to understand basic safety instructions, take direction from supervisors, and respond to basic questions. Oral Communications: Ability to comprehend and converse in English with medical center staff, patients, families and external customers. Knowledge: Ability to demonstrate full working knowledge of standard concepts, practices, procedures and policies with the ability to use them in varied situations. Team Work: Ability to work collaboratively in small teams to improve the operations of the immediate work group. Customer Service: Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner; use active listening and problem solving. Ability to remain calm in stressful situations. Physical Demands
Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently. Standing and moving throughout the majority of shift. As a health care organization, we have a responsibility to care for and protect our patients, colleagues and communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment. Learn more about this requirement. Equal Opportunity Employer/Veterans/Disabled More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger. #J-18808-Ljbffr
Cook role at Beth Israel Deaconess Medical Center. Job Type: Regular. Time Type: null. Work Shift: Rotating (United States of America). FLSA Status: Non-Exempt. When you join the growing BILH team, you're not just taking a job, youre making a difference in peoples lives. Job Summary
The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering. This position produces high-volume food products and adheres to standard policies, established production planning system and recording systems as assigned. Essential Responsibilities
Responsible for hot and cold food production. Follows standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a usable meal. Differentiates between quality and substandard products; reacts appropriately to poor quality items. Presents food in a wholesome and eye-appealing manner, using appropriate garnishes. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including safe cleaning, sanitizing and equipment storage. Organizes, prioritizes and coordinates production activities of multiple meal tickets to ensure plates meet quality, temperature and presentation standards. Gives priority to Diabetic trays and trays in queue longer. Communicates with the starter position to set up trays based on required preparation time. Coordinates production activities with other team members to support food preparation from assigned work areas (Grill, broiler, deli station, Fryer, stove top, Turbo Chef). Prevents cross-contamination of food products. Stores and identifies all food products. Records unusable or unsafe food and notifies the supervisor. Maintains sanitation and temperature of food storage areas to meet HACCP standards. Required Qualifications
Some High School required. Vocational or Technical training in Culinary Arts preferred. Certificate 1 Serve Safe preferred. 3-5 Years Related Work Experience Required. Basic math skills (ability to use and calculate measurements). Basic familiarity with computers. Ability to navigate at a basic level within web-based applications. Preferred Qualifications
Three years food production experience in a high-volume food service establishment. Competencies
Decision Making: Ability to make decisions guided by general instructions and practices requiring some interpretation; may make recommendations for solving problems of moderate complexity and importance. Problem Solving: Ability to address problems that are varied, requiring analysis or interpretation of the situation using direct observation, knowledge and skills based on general precedents. Independence of Action: Ability to follow precedents and procedures; may set priorities and organize work within general guidelines. Seeks assistance when confronted with difficult or unpredictable situations. Work progress is monitored by supervisor/manager. Written Communications: Ability to read and write in English to understand basic safety instructions, take direction from supervisors, and respond to basic questions. Oral Communications: Ability to comprehend and converse in English with medical center staff, patients, families and external customers. Knowledge: Ability to demonstrate full working knowledge of standard concepts, practices, procedures and policies with the ability to use them in varied situations. Team Work: Ability to work collaboratively in small teams to improve the operations of the immediate work group. Customer Service: Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner; use active listening and problem solving. Ability to remain calm in stressful situations. Physical Demands
Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently. Standing and moving throughout the majority of shift. As a health care organization, we have a responsibility to care for and protect our patients, colleagues and communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment. Learn more about this requirement. Equal Opportunity Employer/Veterans/Disabled More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger. #J-18808-Ljbffr