Line Cook

Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.

Job Summary

Qualifications

Essential Functions

• Attend production meetings, department meetings, training sessions, and in-services as assigned.
• Provide excellent customer service by anticipating needs and resolving concerns in a timely and professional manner.
• Comply with departmental policies, HACCP guidelines, and all regulatory standards for food handling, preparation, and service.
• Adjust food production levels based on patient census and retail volume.
• Utilize batch cooking methods to maintain food quality and freshness.
• Ensure compliance with recipes, portion standards, and therapeutic diet requirements.
• Prepare daily menu items, specials, and catering orders as assigned.
• Maintain cleanliness and organization of kitchen preparation and cooking areas.
• Clean and sanitize all food service equipment, including grills, ovens, fryers, slicers, mixers, blenders, steamers, kettles, refrigeration units, utility carts, and other kitchen equipment.
• Stock and replenish workstations following meal service.
• Communicate product shortages, equipment concerns, and operational issues to leadership.
• Support departmental goals focused on quality, efficiency, and customer satisfaction.
• Demonstrate responsible stewardship of food, supplies, labor, and resources.
• Adjust work assignments and schedules as needed to meet operational needs.

Qualifications

• High School Diploma or GED preferred.
• Relevant work experience may be considered in lieu of formal education.
• Previous food preparation, food handling, grill cook, or commercial kitchen experience preferred.
• ServSafe Food Handler Certification preferred.

Knowledge, Skills & Abilities

• Demonstrates commitment to organizational customer service standards and the I C.A.R.E. philosophy.
• Ability to read, understand, and follow menus, recipes, and written instructions in English.
• Ability to communicate effectively in English with team members and other departments.
• Working knowledge of food safety, sanitation, and HACCP principles.
• Strong knife skills and proficiency in food preparation techniques.
• Ability to safely operate commercial kitchen equipment, including grills, fryers, ovens, slicers, mixers, steamers, kettles, tilt skillets, steam tables, and other food service equipment.
• Strong organizational skills with the ability to multitask in a fast-paced environment.
• Ability to exercise sound judgment and work independently.
• Ability to accurately follow detailed recipes and preparation instructions.
• Capable of managing multiple priorities while maintaining food quality and service standards.
• Ability to efficiently handle high-volume meal service and patient dining requests within established service timelines.

Patient Care: No direct patient care responsibilities.

Additional Job Details (if applicable)

Physical Requirements

• Standing Frequently
• Walking Frequently
• Lifting Occasionally
• Carrying Occasionally
• Pushing Occasionally
• Kneeling Occasionally
• Crouching Occasionally
• Reaching Occasionally
• Gross Manipulation
• Fine Manipulation
• Feeling Constantly
• Foot Use Rarely
• Vision - Far Constantly
• Vision - Near Constantly
• Talking Constantly
• Hearing Constantly

Remote Type

Work Location

Scheduled Weekly Hours

Employee Type

Work Shift

Pay Range

Grade

EEO Statement:

Mass General Brigham Competency Framework

At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.