- IDDSI practices and standards are followed.
- Menu and food production sheets are reviewed to determine type and quantity of meals, vegetables, and soups to be prepared.
- Standardized recipes are properly scaled and executed with recording of waste.
- Washing, trimming, cooking, and seasoning of food items adheres to production sheets.
- Knowledge of buffalo chopper, slicer, combi oven, range, kettles, grinder, char broiler, turbo chef and flat top
- Food preparation, sanitation, and safety standards are maintained and improved to achieve department goals.
- All production is labeled and dated per department standards.
- Expiration dates are monitored and rotated according to the FIFO rule.
- Sanitation and cleaning assignments are completed as instructed and your workstation is kept clean and organized at all times
- Reports any equipment that is damaged or not in properly working order.
- Monitors refrigerator/freezer temperature throughout the shift and reports any immediate discrepancies.
- Additional department training, organization, or network activities are completed per established objectives.
- Prioritizes the patient meal service on tray line.
- Supports First cooks with daily production needs.
- Communicates product needs, recipe adjustments and production process to the first cook and/or Executive Chef
- Performs other duties as assigned.
- High School Degree or GED preferred.
- Have ServSafe certificate or required to obtain in the first year of employment.
- 1-3 years' experience cooking in hospital, hotel and/or restaurant.
- Effective verbal, electronic and written communications skills using the English language.
- Maintain variable work schedule to meet department needs. (evenings, holidays, weekends and travel).
- Work independently, be self-directed and contribute as a member of a team.
- Highly developed communications and interpersonal skills, working with diverse population.
- Anticipates challenges and develops and implements strategies for addressing them.
- High level of service delivery and recovery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.
- Basic computer skills. Microsoft office applications preferred with ability to learn new software.
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Cook, Per Diem - Charlestown, United States - Spaulding Rehabilitation
Description
Cook, Per DiemDescription
Summary Prepare, season, and cook food for hospital patients and cafe customers per standardized recipes. Using a variety of cooking/culinary techniques (grill, cold prep, batch cookery, proper scaling of recipes.)
Key Responsibilities
· Execute daily patient and café menu by following standardized recipes.
MGB Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld
Qualifications
Qualifications and Experience
Education/Degree
Preferred
Experience
Preferred
Skills _(Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)_
Required
EEO Statement:
SRN is committed to diversity in the workplace which begins with respect and opportunity for all.
SRN takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law.
Primary Location :
MA-Charlestown-SRH Spaulding Rehabilitation Hospital Boston
Work Locations :
SRH Spaulding Rehabilitation Hospital Boston
300 1st Avenue
Charlestown 02129
Job :
Cook
Organization :
Spaulding Hospital–Boston & Cambridge(SRN,SRH,SHC)
Schedule :
Per Diem
Standard Hours: : 1
Shift :
Rotating
Employee Status :
Limited Term / Per Diem
Recruiting Department: : SRH Nutrition and Food Service
Job Posting :
May 1, 2024
Req ID:
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