Second Cook - Remote

Overview

The Second Cook plays a vital role at The Brigham and Women's Hospital by preparing and cooking a variety of foods under the supervision of the Lead Cook, ensuring adherence to safety and sanitation standards while delivering quality patient meals.

In Short

• Prepare and cook food to order for a hotel and restaurant-style menu.
• Read and interpret production sheets and recipes.
• Adhere to safety and sanitation standards.
• Test food for quality assurance.
• Portion foods according to established standards.
• Record daily food production accurately.
• May assist in training new employees.
• Uphold hospital policies and procedures.
• Assume responsibilities of the first cook when necessary.
• Contribute to the preparation of special dietary meals.

Requirements

• Ability to read and write in English.
• High school equivalency education (grades 9-12).
• 1-2 years of cooking experience in a hospital or institutional setting.
• Skills in food testing and quality assurance.
• Knowledge of safety and sanitation procedures.
• Ability to work collaboratively with team members.
• Experience with food service equipment operations.
• Capability to follow directions from supervisors.
• Experience in portioning and inventory management.
• Understanding of dietary needs for patients.

Benefits

• Opportunity to work in a leading healthcare institution.
• Engagement in a mission-driven environment.
• Collaboration with a diverse team of professionals.
• Training and development opportunities.
• Contribution to patient care and community service.