First Cook

Join to apply for the First Cook role at Hebrew Senior Life

2 months ago:
Be among the first 25 applicants

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 recognizes patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

• Possess and display all the hard skills that contribute to a successful cook
• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times
• Able to engage and train colleagues
• Knowledge of knife skills and safety
• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast‑paced environment
• Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food
• Ability to accurately measure
• Demonstrate good judgment and initiative in preparing food
• Motivated to learn
• Flexible to change
• Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center

• Responsible for the preparation, cooking, and overall production of the meals during assigned shifts
• Minimize food waste
• Ensure that proper amounts of entrees, vegetables, desserts, and salads are produced according to menus and manage daily production sheets in accordance with standardized recipes, portion control, time schedules, and special diet needs
• Ensure all food in walk‑in refrigerators and freezers is covered, labeled, and dated to facilitate proper rotation
• Properly use, clean, maintain, and store equipment, identifying and taking appropriate action for any maintenance issues
• Assist in establishing cooking procedures and methods for the Culinary Staff, including developing recipes
• Taste and smell food to determine quality and palatability
• Ensure meals go out promptly, working directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials

• Clean, sanitize, and maintain in an orderly fashion according to latest regulations: local, state, federal, and Kosher (if applicable)
• Oversee proper food handling, sanitation techniques, food storage, and HACCP procedures
• Follow and adhere to the sanitation action plan to address the company’s EOC and Sanitation rounding, as well as local, state, and federal sanitation compliance surveys
• Log temperatures of all food to be served and report any temperatures that exceed industry standards to management
• Attend in‑service training sessions to stay current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in‑services

• Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times and resolving conflicts constructively
• Demonstrate a positive, supportive attitude towards all
• Display patience and tact when dealing with all customers and staff
• Present the department positively to visitors, patients, and staff
• Maintain a courteous and pleasant attitude toward visitors, patients, and staff
• Communicate effectively in both written and verbal form
• Follow safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations
• Contribute to the efficient and productive operation of the department, completing assignments with minimal assistance and total follow‑up
• Take initiative, seeking additional tasks and projects from the supervisor
• Accept assignments readily, recognize problems independently, and work toward improving systems and procedures

• High School diploma preferred
• 5 years of cooking experience required
• Serv Safe Certification required or obtained within 6 months of being in the role

• Must be able to lift 50 pounds
• Must be able to pull 50 pounds
• Must be able to push 50 pounds
• Must be able to stand for long periods of time
• Must be able to walk short distances
• Frequent bending involved
• Must be able to withstand temperature changes when moving in and out of walk‑in refrigerator

Sunday: 8 am‑4:30 pm
Monday: 8 am‑4:30 pm
Tuesday: OFF
Wednesday: OFF
Thursday: 8 am‑4:30 pm
Friday: 8 am‑4:30 pm
Saturday: 9:30 am‑6 pm

$40,104.00 – $56,145.00

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitals and Health Care

Referrals increase your chances of interviewing at Hebrew Senior Life by 2x

Apply BELOW