Hebrew SeniorLife

  • First Cook

    Job Locations US-MA-Roslindale
    Job ID
    2018-2147
    Category
    Culinary
  • Overview

    Full Time Summer Job!!  Prepares, cooks and presents food in accordance with quality standards, productivity standards, cost controls and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognize patient dignity and choice in aspects of daily life.  Strive to make every encounter with a patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

    Responsibilities

     

     

    Core Competencies:
    • Provides outstanding customer service.
    • Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.
    • Identifies and resolves interpersonal conflicts constructively.
    • Displays patience and tact when dealing with all Center personnel. Present department in a positive manner towards visitors, patients and staff.
    • Consistently maintains a courteous, pleasant, and supportive attitude toward visitors, patients and staff.
    • Communicates effectively with all staff.
    • Completes assignments with minimal assistance and total follow up.
    • Exercises initiative, seeking additional tasks and projects from supervisor.
    • Accepts assignments readily.
    • Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.
    •  

    Position Responsibilities:

    • Prepares and cooks all meals during their assigned shift.
    • Responsible for the production of the meals during the shift
    • Responsible for the proper garnishing and presentation of the meal at the tray line, dining room and country kitchens.
    • Fill out daily production sheets
    • Delegates daily production requirements to the Second cook as necessary.
    • Responsible for minimal food waste
    • Oversee proper food handling, storage, and HACCP procedures
    • Oversee proper sanitation techniques at all times
    • Responsible for organization and maintenance of prepared food in coolers
    • Coach and train Second cook on proper knife skills, labeling and storage

     

    • Assists in establishing cooking procedures and methods for the Culinary Staff including the development of recipes.
    • Ensure all foods are held and served at proper temperatures and are attractively presented.
    • Pull and thaw frozen foods according to schedule in order to ensure their wholesomeness. Cover, label, and date all food in the walk in refrigerators and freezers.
    • Properly uses, cleans, maintains, and store equipment.
    • Clean, sanitize, and maintain their work areas, storage areas, utensils and equipment according to DPH requirements.
    • Orients new staff; train to use equipment, review recipes, and cooking techniques.
    • Logs temperatures of all food to be served, and report any temperatures that exceed industry standards to Culinary Management.
    • Follows safety rules, uniform code, jewelry policy, personal hygiene policy and state and federal regulations.
    • Adheres to the menu substitution policy.
    • Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form.
    • Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor. Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures. Communicates with supervisor as to any problems relating to missing or defective equipment.
    • Attends regular meetings as assigned.
    • Communicates issues/concerns to leadership that may require quality monitoring.
    • Offers suggestions and solutions that may improve systems and care.
    • Performs additional related duties as required or as directed.

     

     

    Qualifications

    Qualifications:

    • 5 years of cooking experience
    • Servsafe certified
    • Basic computer skills required to access emails and other online resources.
    • Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor.
    • Superb organizational skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.

     

    Physical Requirements:

    • Must be able to lift 50 pounds

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