When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.
Grill Cook Position Summary: Under the supervision of the Sous Chef and in accordance with established procedures, prepares patient, cafeteria and function meal items. Instructs Cook’s helper in cooking procedures.Job Description:
Essential Duties & Responsibilities including but not limited to:
1) Planning: Review menu and tally sheet to determine items and quantities of food needed. Review cooking schedule with Chef and Sous Chef.
2) Food Handling and Preparation: Pull food items needed or instruct Cook’s helper to pull item. Instruct Cook’s helper
regarding items to be prepared and direct cooking of food items. Label, date, cover and store or dispose of a variety of food
items following prescribed methods. Thaw and reheat items following prescribed methods as per HACCP regulations.
3) Safety & Hygiene: Wear wizard glove when using knife or chopping. Responsible for the routine cleaning of fryolators,
stovetops, meat slicers, and meat box. Properly disposes of outdated items. Maintains general cleanliness of assigned area.
Deliver dirty pots to pot room. Wear plastic gloves when handling ready to eat foods.
4) General Departmental: Attends all in-service training. Reads all posted notices. Cross-trains as directed and supports other
areas of the department as required. Wears hand-washing badge and follows established procedures.
5) Wear proper Lahey Clinic ID badge while on Lahey Campus.
6) Incorporates Lahey Clinic Guiding Principles and Mission Statement into daily activities.
7) Complies with all Lahey Clinic Policies.
8) Complies with behavioral expectations of the department and Lahey Clinic.
9) Maintains courteous and effective interactions with colleagues and patients.
10) Demonstrates an understanding of job description, performance expectations, and competency assessment..
11) Demonstrates a commitment toward meeting and exceeding the needs of our customers and consistently adheres to our
Customer Service standards.
12) Participates in departmental and/or interdepartmental quality improvement activities.
13) Participates in and successfully completes Mandatory Education.
14) Performs all other duties as needed or directed to meet the needs of the department.
Minimum Qualifications:
Education: High school diploma or equivalent. Specialized vocational/culinary courses or equivalent.
Licensure, Certification, Registration: None required.
Skills, Knowledge & Abilities: Manual dexterity with both hands required. Safe food handling, ability to follow high volume recipes. Proper use of food preparation equipment including knives, electric meat slicer, and commercial cooking apparatus. In the absence of any of these skills, demonstrates the ability to be thoroughly trained to meet organizational standards.
Experience: Two to three years related experience in a healthcare or commercial foodservice environment.
Pay Range:
$19.68 - $26.49The pay range listed for this position is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geography of work location, job responsibilities, or other applicable factors permissible by law. Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law.