Cook II PD

The great history of Home Health Foundation is now the future of Tufts Medicine Care at Home. 

We are looking for a ServSafe Certified Cook at High Pointe Hospice House - Why Join Us? Come make a difference for our hospice residents and their families by providing nutritious meals in a soothing home environment.

Tufts Medicine Care at Home is a proud member of Tufts Medicine, a health system that is rethinking how academic and community centers, local and national businesses, and technology and service innovators can all work together.

Job Overview 

Under general supervision, this position prepares meals for staff and visitors using the Hospital's standards of accuracy, quantity, appearance and quality. This position is responsible to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods (Breakfast, Lunch, Dinner and Special/Catered Events) in all areas of food production (Patient, Retail and Catering). 

Facility Location: High Pointe House - Haverhill, MA

Hours: Per Diem/Full-time, Part-time/Optional Hours - Monday thru Friday and Weekends.

Minimum Qualifications 

1. One (1) year of related experience in a food services environment or restaurant. 

2. ServSafe certification within 6 months of employment. 

Duties and Responsibilities

The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list.  Other duties and responsibilities may be assigned. 

Essential Functions

1. Follows the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets.  

2. Practices accepted HACCP food a production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations.   

3. Reviews menus and prepares any food items that can be prepared in advance and stores appropriately. 

4. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. 

5. Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership. 

6. Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment.  

7. May produce food and serve customers at an a la carte or may operate a grill station. 

What We Offer

• Competitive salaries

• Opportunities for career growth