Veterans in Healthcare
Cook- 16 Hours Weekends
Veterans in Healthcare, Boston, MA
Employment Type:
Part‑time Hours per Week:
16 Shift Pattern:
Rotating (weekend AM or PM) Location:
Beth Israel Deaconess Medical Center, Boston, MA
Job Summary The Cook produces food products in accordance with standardized recipes for sale in the cafeteria, use on patient traylines, and catering. The position supports a high‑volume food service operation, ensuring quality, safety, and timely meal preparation.
Responsibilities
Produce hot and cold food items following standardized recipes (soups, salads, entrees, gravies, side dishes, baked goods, desserts).
Prepare, cut, slice, dice, measure, mix, and assemble food to create a complete, presentable meal.
Operate a range of food service equipment safely (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors).
Maintain cleanliness, sanitation, and proper storage of equipment and food per HACCP standards.
Prioritize production activities to meet quality, temperature, and presentation standards, giving special attention to diabetic trays and long‑queued items.
Coordinate with starter positions, grill, broiler, deli station, fryer, and stove‑top teams to ensure smooth workflow.
Prevent cross‑contamination, properly store food items, and report unusable or unsafe food to the supervisor.
Required Qualifications
High school diploma or equivalent.
Vocational or technical training in Culinary Arts (preferred).
Certificate 1 Serve‑Safe (preferred).
3–5 years of related food‑production experience.
Basic math skills and familiarity with computer applications.
Preferred Qualifications
Three years of experience in a high‑volume food‑service environment.
Proficiency with food‑service equipment and safety protocols.
Compensation Hourly rate: $20.66 – $27.81 (based on experience, education, and applicable shifts). Compensation may be adjusted for shift differentials, overtime, and other lawful factors.
Additional Information All staff members are required to be vaccinated against influenza as a condition of employment.
Equal Opportunity Employer Veterans in Healthcare is an Equal Opportunity Employer and is committed to a diverse workforce. All qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability status, veteran status, or any other protected category.
Contact Email:
kerith.dickinson@bilh.org
(for accommodation requests)
#J-18808-Ljbffr
Employment Type:
Part‑time Hours per Week:
16 Shift Pattern:
Rotating (weekend AM or PM) Location:
Beth Israel Deaconess Medical Center, Boston, MA
Job Summary The Cook produces food products in accordance with standardized recipes for sale in the cafeteria, use on patient traylines, and catering. The position supports a high‑volume food service operation, ensuring quality, safety, and timely meal preparation.
Responsibilities
Produce hot and cold food items following standardized recipes (soups, salads, entrees, gravies, side dishes, baked goods, desserts).
Prepare, cut, slice, dice, measure, mix, and assemble food to create a complete, presentable meal.
Operate a range of food service equipment safely (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors).
Maintain cleanliness, sanitation, and proper storage of equipment and food per HACCP standards.
Prioritize production activities to meet quality, temperature, and presentation standards, giving special attention to diabetic trays and long‑queued items.
Coordinate with starter positions, grill, broiler, deli station, fryer, and stove‑top teams to ensure smooth workflow.
Prevent cross‑contamination, properly store food items, and report unusable or unsafe food to the supervisor.
Required Qualifications
High school diploma or equivalent.
Vocational or technical training in Culinary Arts (preferred).
Certificate 1 Serve‑Safe (preferred).
3–5 years of related food‑production experience.
Basic math skills and familiarity with computer applications.
Preferred Qualifications
Three years of experience in a high‑volume food‑service environment.
Proficiency with food‑service equipment and safety protocols.
Compensation Hourly rate: $20.66 – $27.81 (based on experience, education, and applicable shifts). Compensation may be adjusted for shift differentials, overtime, and other lawful factors.
Additional Information All staff members are required to be vaccinated against influenza as a condition of employment.
Equal Opportunity Employer Veterans in Healthcare is an Equal Opportunity Employer and is committed to a diverse workforce. All qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability status, veteran status, or any other protected category.
Contact Email:
kerith.dickinson@bilh.org
(for accommodation requests)
#J-18808-Ljbffr