Hospital Cook - J. Edward Staffing LLC
Boston, MA 02115
About the Job
3 second cook positions. - people who have at least 2 years experience cooking.
3 month contract.
Shifts would be
2- 6 am to 2:30 pm
1- 12:30 pm- 9 pm
40 hour weeks, every other weekend.
Will be trained in all diff areas of the kitchen.
GENERAL SUMMARY/ OVERVIEW STATEMENT: Summarize the nature and level of work performed.
Reads and interprets production sheets for assigned production work center. Under the supervision of the shift's Lead Cook, prepares food from raw state or heat up pre prepared food for menu. Follows prescribed recipes and departmental nutritional guidelines. Tests food according to prescribed standards. Adheres to sanitation and safety procedures set by dietary department. Portions foods and records temperatures according to established standards to meet departmental guidelines.
As a member of the Retail Service team, in the role as Second Cook, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner specific high-quality food and exemplary service to patients, guests, and staff.
This position requires working with and assisting other members of the Retail Service team and Hospital staff to ensure that all guests and staff receive requested food following Federal, State and Local sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.
Principal Duties and Responsibilities:
1. Assumes the responsibility to operate on assigned production to prepare for retail service
2. Following the guidelines of the assigned work center recipes, participates in production by reading and interpreting production work sheets and recipes for all food produced at the assigned production station for patients' food service.
3. Adheres to departmental safety and sanitation standards to safeguard the well-being of patients and co-workers. Follow Federal, State and local sanitation and safety procedures as outlined in the Food Service Department's HAACP program.
5. Portions foods according to departmental-set standards following procedures for maintenance of safe temperatures during holding periods.
6. As required, may be involved in the training programs of new employees
7. Records daily on the work centers production sheet, the amount of food prepared on the station during the assigned hours.
8. Upholds hospital and departmental policies and procedures at all times.
9. In absence of first cook, assumes responsibility of first cook and performs all duties of first cook.
10. Participate cold/hot production/ service line in preparing the highest quality food product in accordance to departmental standards.
11. Deliver complete and accurate food requests for guests
12. Follows kitchen opening and closing procedures according to departmental policy.
13. Obtain the appropriate inventory quantities according to departmental policy and procedures.
14. Record and maintain daily temperature data according to departmental policy and procedures.
15. Act upon meal service requests either by resolving the issue directly or alerting issues to the supervisor or other room service team members.
16. Assist in orientation and on-the-job training of new Retail Service Team members.
17. For administrative purposes, monitor, collect, and/or record operation specific data.
18. Perform duties of other Retail Service Team members when required and skill appropriate.
19. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all times.
20. Participates in and monitors, according to preset criteria, sanitation and safety procedures – including HACCP program.
21. Perform all other duties as assigned. This will include Pizza station, grill station, deli station, utility/pot sink, cashier station to mention a few.
QUALIFICATIONS: (MUST be realistic, neither overstated nor understated, and related to the essential functions of the job.)
1. 2-3 years of work experience, restaurant hot/cold production line and cooking line required
2. The position requires the ability to read, write and speak English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
3. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
4. Must have computer skills and basic mathematics knowledge.
SKILLS/ ABILITIES/ COMPETENCIES REQUIRED: (MUST be realistic, neither overstated nor understated, and related to the essential functions of the job.)
1. Reads and interprets production work sheets and follows hotel and restaurant-style recipes for the preparation of food produced at an assigned production work center.
2. Requires written skill to record on the production work centers production sheet the amount of productivity accomplished during the manning of the center.
3. Tests food with a thermometer and by smelling and tasting to maintain departmental standards for quality assurance and protection of patient from bacteria, chemical and physical food contamination.
4. Assures maintenance of safe handling of foods according to standards mandated by the department of food services, federal, state and city health regulations.
5. Must possess sufficient courtesy and tact to maintain pleasant and cooperative relations with supervisors and co-workers.
6. Knows the operational and sanitizing procedures for all equipment used in producing patient food in the production area.
7. Must be able to follow the directions of the Shift Lead Cook and First Cook in performing other duties as required or assigned by the Shift Lead Cook to assure quality patient food service.
8. Follows applied food service sanitation standards in maintaining the equipment and production work center during time assigned to the area.
9. May be involved in working with and training new personnel in meal portioning procedures.
10. Under the direction and supervision of shift's Lead Cook and First Cook, may assist with the replenishing of inventory demands
12. Upholds hospital and departmental policies and procedures at all times.
13. Must be able to work alone or with other Production staff on a hot/cold food production/line to produce food according to departmental specifications.
14. Must be pleasant and friendly, flexible, hard-worker, and work well with others.
15. Must have good hand-eye coordination, good manual dexterity and a good attention span.
16. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner.
17. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
18. Must be able to multi-task and handle pressure well.
19. Must be able to inventory food, supplies and make appropriate adjustments.
20. Must be able to take and record food and equipment temperatures accurately and appropriately.
WORKING CONDITIONS: Describe the conditions in which the work is performed.
1. Possible on feet for most of the day (99%).
2. Involves occasional lifting of items up to 25 lbs., pushing and pulling food carts.
3. Works in heated and air-conditioned kitchen.
4. Satisfactory physical environment with occasional distraction from machine or related noise, and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
5. Work with kitchen machinery such as cutters, blenders, slicers, knives, as well as hot ovens, griddles steamers, steam and boiling liquids. With appropriate caution, probability of injury to oneself or others is minimized.
6. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.
3 month contract.
Shifts would be
2- 6 am to 2:30 pm
1- 12:30 pm- 9 pm
40 hour weeks, every other weekend.
Will be trained in all diff areas of the kitchen.
GENERAL SUMMARY/ OVERVIEW STATEMENT: Summarize the nature and level of work performed.
Reads and interprets production sheets for assigned production work center. Under the supervision of the shift's Lead Cook, prepares food from raw state or heat up pre prepared food for menu. Follows prescribed recipes and departmental nutritional guidelines. Tests food according to prescribed standards. Adheres to sanitation and safety procedures set by dietary department. Portions foods and records temperatures according to established standards to meet departmental guidelines.
As a member of the Retail Service team, in the role as Second Cook, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner specific high-quality food and exemplary service to patients, guests, and staff.
This position requires working with and assisting other members of the Retail Service team and Hospital staff to ensure that all guests and staff receive requested food following Federal, State and Local sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.
Principal Duties and Responsibilities:
1. Assumes the responsibility to operate on assigned production to prepare for retail service
2. Following the guidelines of the assigned work center recipes, participates in production by reading and interpreting production work sheets and recipes for all food produced at the assigned production station for patients' food service.
3. Adheres to departmental safety and sanitation standards to safeguard the well-being of patients and co-workers. Follow Federal, State and local sanitation and safety procedures as outlined in the Food Service Department's HAACP program.
5. Portions foods according to departmental-set standards following procedures for maintenance of safe temperatures during holding periods.
6. As required, may be involved in the training programs of new employees
7. Records daily on the work centers production sheet, the amount of food prepared on the station during the assigned hours.
8. Upholds hospital and departmental policies and procedures at all times.
9. In absence of first cook, assumes responsibility of first cook and performs all duties of first cook.
10. Participate cold/hot production/ service line in preparing the highest quality food product in accordance to departmental standards.
11. Deliver complete and accurate food requests for guests
12. Follows kitchen opening and closing procedures according to departmental policy.
13. Obtain the appropriate inventory quantities according to departmental policy and procedures.
14. Record and maintain daily temperature data according to departmental policy and procedures.
15. Act upon meal service requests either by resolving the issue directly or alerting issues to the supervisor or other room service team members.
16. Assist in orientation and on-the-job training of new Retail Service Team members.
17. For administrative purposes, monitor, collect, and/or record operation specific data.
18. Perform duties of other Retail Service Team members when required and skill appropriate.
19. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all times.
20. Participates in and monitors, according to preset criteria, sanitation and safety procedures – including HACCP program.
21. Perform all other duties as assigned. This will include Pizza station, grill station, deli station, utility/pot sink, cashier station to mention a few.
QUALIFICATIONS: (MUST be realistic, neither overstated nor understated, and related to the essential functions of the job.)
1. 2-3 years of work experience, restaurant hot/cold production line and cooking line required
2. The position requires the ability to read, write and speak English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
3. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
4. Must have computer skills and basic mathematics knowledge.
SKILLS/ ABILITIES/ COMPETENCIES REQUIRED: (MUST be realistic, neither overstated nor understated, and related to the essential functions of the job.)
1. Reads and interprets production work sheets and follows hotel and restaurant-style recipes for the preparation of food produced at an assigned production work center.
2. Requires written skill to record on the production work centers production sheet the amount of productivity accomplished during the manning of the center.
3. Tests food with a thermometer and by smelling and tasting to maintain departmental standards for quality assurance and protection of patient from bacteria, chemical and physical food contamination.
4. Assures maintenance of safe handling of foods according to standards mandated by the department of food services, federal, state and city health regulations.
5. Must possess sufficient courtesy and tact to maintain pleasant and cooperative relations with supervisors and co-workers.
6. Knows the operational and sanitizing procedures for all equipment used in producing patient food in the production area.
7. Must be able to follow the directions of the Shift Lead Cook and First Cook in performing other duties as required or assigned by the Shift Lead Cook to assure quality patient food service.
8. Follows applied food service sanitation standards in maintaining the equipment and production work center during time assigned to the area.
9. May be involved in working with and training new personnel in meal portioning procedures.
10. Under the direction and supervision of shift's Lead Cook and First Cook, may assist with the replenishing of inventory demands
12. Upholds hospital and departmental policies and procedures at all times.
13. Must be able to work alone or with other Production staff on a hot/cold food production/line to produce food according to departmental specifications.
14. Must be pleasant and friendly, flexible, hard-worker, and work well with others.
15. Must have good hand-eye coordination, good manual dexterity and a good attention span.
16. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner.
17. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
18. Must be able to multi-task and handle pressure well.
19. Must be able to inventory food, supplies and make appropriate adjustments.
20. Must be able to take and record food and equipment temperatures accurately and appropriately.
WORKING CONDITIONS: Describe the conditions in which the work is performed.
1. Possible on feet for most of the day (99%).
2. Involves occasional lifting of items up to 25 lbs., pushing and pulling food carts.
3. Works in heated and air-conditioned kitchen.
4. Satisfactory physical environment with occasional distraction from machine or related noise, and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
5. Work with kitchen machinery such as cutters, blenders, slicers, knives, as well as hot ovens, griddles steamers, steam and boiling liquids. With appropriate caution, probability of injury to oneself or others is minimized.
6. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.
Source : J. Edward Staffing LLC