Cook - Austen Riggs Center - Stockbridge

We are seeking a dependable, organized Cook to join our Dietary team. Under the direction of the Executive Chef and/or Sous Chef, the Cook prepares high-quality, nutritionally balanced, buffet-style meals for patients and staff. Qualified candidates should be flexible and willing to support dining room setup, meal service, sanitation, and related duties.

Responsibilities:

• Prepare high-quality, nutritious buffet-style and made-to-order meals for 50–100+ people, three meals per day.
• Help ensure proper procedures are followed for receiving, storage, food preparation, service, sanitation, and cleaning.
• Contribute to menu planning and development.
• Assist with inventory reconciliation and communicate supply needs in a timely manner.
• Maintain a clean, safe, and orderly work area.
• Ensure kitchen equipment and utensils are clean, safe, and in good working order.
• Prepare food and provide service for special events as needed.
• Support the Dietary team with additional duties as needed.
• Perform other duties as assigned by the Executive Chef or Sous Chef.

Benefits:

• Shift differentials for evenings, weekends, and holidays.
• Health insurance: medical, dental, and vision coverage available on day one.
• Disability and life insurance.
• 403(b) retirement plan with generous employer contribution.
• Employee Assistance Program (EAP).
• Flexible Spending Account and Health Reimbursement Account.
• Generous paid time off (PTO), sick time (EIB), and twelve paid holidays.

• Minimum of two years of professional cooking experience, including demonstrated cooking and baking ability.
• Experience working in a commercial kitchen, institutional kitchen, or restaurant setting.
• Ability to work independently and collaboratively as part of a team.
• Ability to work respectfully with a diverse population and uphold patients’ rights.
• Excellent communication skills.
• Ability to handle knives and operate kitchen equipment safely.
• Strong attention to detail and organizational skills.
• Flexibility to work rotating weekends and holidays.
• ServSafe Food Handler or Food Protection Manager certification preferred; training may be provided.
• Ability to work in an environment with exposure to steam, hot air, gas, dishwasher chemicals, cooking equipment, and sharp utensils.
• Ability to walk extensively throughout the shift, including between the kitchen, pantry, storeroom, dining room, and other buildings on site.
• Ability to bend, reach, pull, lift, and carry items weighing 10 to 25 pounds.