Job Description
Job Description
Cook
Location:
Pine Street Inn
444 Harrison Ave Boston Massachusetts 02118
Hours:
- 9:30am - 6pm, 5 shifts - days will vary depending on needs of the kitchen
Pay:
- $21.40/hour
Key Responsibilities:
- This position is primarily responsible for ensuring that all meals are prepared and are shipped in accordance with the specifications, standards and practices of the department. In addition to shipping meals, this position involves preparation, production, set up and service. At times, the Swing Cook may be called upon to work on foods for catered events.
- This individual is exposed to the production of breakfasts, lunches, dinners and catered events and functions. The Swing Cook is expected to be involved in the planning, preparation, portioning and packaging of all foods on the days s/he is scheduled to be here.
- Work with the Executive Chef (EC), Sous Chefs (SC), other cooks, students and kitchen associates to ensure that all meals are prepared according to the quality standards and practices of the food service (FS) department. May be required to outline and explain instructions from daily production sheets to these individuals.
- The Swing Cook may be called upon to prepare and package food for both internal and external catered events. It is also expected that the Swing Cook will work together with the EC and the ESC to ensure that the delivery personnel are provided with pertinent details critical to ensure smooth deliveries and shipping to catered events.
- The days and hours of work for this position vary and is determined based upon scheduled set by the Executive Chef. May need to adjust schedules with very little notice to facilitate the tasks associated with catering and other production demands of the department. In conjunction with the EC, the Sous Chefs and other Swing Cooks, assist in the planning and logistics of those catering jobs that may take place on the day and time this position is scheduled off.
- Ensure that meals and complementary items are prepared and shipped in their correct quantities with accuracies to items, food temperatures, time and other specifications. This function pertains to all meal periods.
- In the absence of a member of the department’s management team, the cook is responsible for guiding the kitchen associates, students, and drivers on duty; ensuring that the production, service and delivery goals are achieved.
- The Swing Cook reviews the production packet (prep sheets, production and shipping information) with the kitchen associates and students and may be called upon to assign duties and ensure that there is follow-through. A student or kitchen associate’s failure to follow through on directives from a cook may result in disciplinary action.
- Attention to the preparation, portioning, packaging and shipping of all foods to customers and PSI programs.
- Communicates any shortages or discrepancies in the daily production inventory (and requisition) to the supervisor on duty.
- On a daily basis, reports any concerns, problems or suggestions pertaining to the meal production and equipment malfunctions to the EC and/or Sous Chef. In the event both these individuals are unavailable information should be directed to the director.
Requirements:
- High School Diploma or GED