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Grill Cook

Job in Boston - Suffolk County - MA Massachusetts - USA , 02298
Company: Massachusetts General Hospital(MGH)
Contract position
Listed on 2021-02-24
Job specializations:
  • Restaurant/Food Service
    Cook, Fast Food, Part Time Restaurant, Part Time Cafe
  • Hospitality/Catering
Job Description & How to Apply Below
Position: Grill Cook - Weekends Only

GENERAL SUMMARY/ OVERVIEW STATEMENT:


Responsible for the preparation and assembly of hot food items following the established policies and procedures in accordance with patient, cafeteria and catering menus. Follows standardized recipes. Ensures that all food items meet standards for quality, quantity, and portion control as set by the department. Maintains safety and sanitation standards within the unit. Maintains positive customer interactions and adheres to the department dress code policy.


PRINCIPAL DUTIES AND RESPONSIBILITIES:


  • Greets, assists, and serves customers in a positive and expedient manner. Answer customer questions.
  • Take orders from customers. Grill, cook and fry items based on customer orders.
  • Produces assigned menu items following standardized recipes. Ensures acceptable food temperatures, food quality and appearance.
  • Cooks food to the appropriate temperature. Understand and practices safe hot and cold holding regulations for food preparation
  • Produces assigned menu items following standardized recipes. Ensures acceptable food temperatures, food quality and appearance.
  • Demonstrates a working knowledge of food preparation techniques and terminology. Recognizes usage for raw food products and understands how they affect the end food product. Checks and evaluates raw food products/ recipe ingredients utilizing approved, standardized equipment.
  • Prepares cooks, holds and stores food at acceptable temperatures and in approved containers or designated equipment.
  • Follows local State and Federal guidelines as they relate to food safety.
  • Assesses final food products through appropriate taste-testing practices and evaluation.
  • Portions foods as indicated on recipes based on patient diet restrictions and modifications.
  • Uses the following equipment: convection ovens, fryolators, steam jacketed kettles, steamers, range, tilt skillet, mixers, blenders, food chopper, grille, broiler, wok and scales. Operates and maintains equipment in a safe and sanitary manner. Informs a manager of any malfunctioning equipment.
  • Informs Managers of food and non-food needs.
  • Informs Managers of outdated, leftover or discrepancies with the inventories and helps plan for use of leftovers.
  • Prioritizes daily job assignments to meet deadlines.
  • Tests and evaluates new and existing recipes. Offers patient, cafeteria and catering menu suggestions.
  • Works with staff in the unit during changes brought about by staffing issues, food availability, or equipment availability.
  • Adhere to department policy and procedures. Follows department dress code
  • Follows established security procedures as it relates to opening and closing the Café or kitchen and storage areas
  • Attends in-services and training as scheduled.
  • Completes cleaning assignments providing for safe and sanitary equipment.
  • Must follow established recipes and work in a manner that minimizes waste.



SKILLS & COMPETENCIES REQUIRED:


Must be able to read, write, speak and understand English. Must be able to communicate with the public and demonstrate good customer service skills. Ability to count and perform basic math skills. Ability to calculate weights and measurements. Demonstrated history of cooking skills required. Requires manual dexterity and repetitive motions.


WORKING CONDITIONS:


Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of shift).


May lift heavy loads and push/pull carts up to a maximum of 50 lbs 40% of time


May work in a hot and noisy environment, small, busy unit


Environment may be busy and hectic with frequent interruptions


Protective covering required when using cleaning supplies. Incorrect use could result in physical harm to the employees and/or others.


Qualifications:


EXPERIENCE:


Required: One year prior experience in a retail food service/restaurant setting specifically in a prep/cooking role .
Position Requirements
Less than 1 Year work experience
 
 
 
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