Tufts Medicine
Join to apply for the
Cook
role at
LexisNexis Overview
Under general supervision, this position prepares meals for staff and visitors using the Hospital's standards of accuracy, quantity, appearance and quality. This role focuses on activities related to the support services functions, including dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet quality standards. Job Description
Minimum Qualifications:
One (1) year of related experience in a food services environment or restaurant. Preferred Qualifications: Training in an apprenticeship program, vocation, or cooking school. High School diploma or equivalent. ServSafe certification. Duties and Responsibilities
The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned. Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets. Practices accepted HACCP food safety and production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations. Reviews menus and prepares any food items that can be prepared in advance and stores appropriately. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership. Monitors quality of food, alerting Manager of foods which appear substandard or spoiled. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards. Assures food is properly stored after each meal and consults with leadership on the use of leftovers, substitutions, and the next day\'s menu. Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment. Reports problems concerning spoiled or unattractive food, defective supplies and other unusual conditions such as unsafe equipment or any other unsafe conditions. May perform a variety of routine manual tasks, such as loading and unloading and storing groceries, floor sweeping, cleaning. May produce food and serve customers at an a la carte or may operate a grill station. Physical Requirements
Standing and walking for 95% of the day; ability to lift approximately 30 lbs, push loaded carts up to 400 lbs. Requires manual dexterity to handle money, operate cash register, and prepare food. Exposure to infectious diseases due to interacting with sick patients. Possible exposure to hazardous chemicals due to cleaning and sanitation. Exposure to heat, cold, steam, chemicals and hot equipment. Frequent exposure to garbage and trash. Skills & Abilities
Ability to read, write, and adjust recipes, measure ingredients, and cook large quantities of food as well as individual portions. Understanding of HACCP food safety standards including sanitary food handling principles to minimize potential for food borne illness. Interpersonal skills necessary to interact with patients, patient care team and employees. Familiarity with therapeutic diets. Ability to operate simple mechanical devices such as coffee urn, dish machine, slicer, trash compactor. Ability to use a knife for slicing, cutting, dicing. Seniorities and Employment
Seniority level: Entry level Employment type: Full-time Job function: Management and Manufacturing Industries: IT Services and IT Consulting Note: This job description is for the Cook role at LexisNexis. The content reflects the responsibilities, qualifications, and expectations as provided in the source.
#J-18808-Ljbffr
Cook
role at
LexisNexis Overview
Under general supervision, this position prepares meals for staff and visitors using the Hospital's standards of accuracy, quantity, appearance and quality. This role focuses on activities related to the support services functions, including dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet quality standards. Job Description
Minimum Qualifications:
One (1) year of related experience in a food services environment or restaurant. Preferred Qualifications: Training in an apprenticeship program, vocation, or cooking school. High School diploma or equivalent. ServSafe certification. Duties and Responsibilities
The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned. Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets. Practices accepted HACCP food safety and production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations. Reviews menus and prepares any food items that can be prepared in advance and stores appropriately. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership. Monitors quality of food, alerting Manager of foods which appear substandard or spoiled. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards. Assures food is properly stored after each meal and consults with leadership on the use of leftovers, substitutions, and the next day\'s menu. Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment. Reports problems concerning spoiled or unattractive food, defective supplies and other unusual conditions such as unsafe equipment or any other unsafe conditions. May perform a variety of routine manual tasks, such as loading and unloading and storing groceries, floor sweeping, cleaning. May produce food and serve customers at an a la carte or may operate a grill station. Physical Requirements
Standing and walking for 95% of the day; ability to lift approximately 30 lbs, push loaded carts up to 400 lbs. Requires manual dexterity to handle money, operate cash register, and prepare food. Exposure to infectious diseases due to interacting with sick patients. Possible exposure to hazardous chemicals due to cleaning and sanitation. Exposure to heat, cold, steam, chemicals and hot equipment. Frequent exposure to garbage and trash. Skills & Abilities
Ability to read, write, and adjust recipes, measure ingredients, and cook large quantities of food as well as individual portions. Understanding of HACCP food safety standards including sanitary food handling principles to minimize potential for food borne illness. Interpersonal skills necessary to interact with patients, patient care team and employees. Familiarity with therapeutic diets. Ability to operate simple mechanical devices such as coffee urn, dish machine, slicer, trash compactor. Ability to use a knife for slicing, cutting, dicing. Seniorities and Employment
Seniority level: Entry level Employment type: Full-time Job function: Management and Manufacturing Industries: IT Services and IT Consulting Note: This job description is for the Cook role at LexisNexis. The content reflects the responsibilities, qualifications, and expectations as provided in the source.
#J-18808-Ljbffr