Signature Healthcare is Southeastern Massachusetts’ premier local provider of quality, personalized medical services. We are comprised of the award-winning not-for-profit Signature Healthcare Brockton Hospital; Signature Medical Group (SMG), a multi-specialty physician group of more than 150 physicians practicing in 18 ambulatory locations. We believe our distinctive Signature Healthcare team approach is the way healthcare should be: medical professionals across many locations communicating and collaborating, taking advantage of technologies and resources to make a difference in the lives and health of our patients. Position Summary: Under the general supervision of the Chef, or the First Cook, prepares a wide variety of food items for patients, cafeteria meals and special functions. Location: 680 Centre Street, Brockton, MA Department: Food Service, Dietary This is a full-time 40 hour/ week position Hours: 11:00 am - 8:00 pm, alternating Weekends & Holidays Responsibilities: + Working according to daily production sheets, sets-up and prepares food supplies and equipment required . + Following or modifying recipes on file, uses a variety of methods, including broiling, boiling, grilling, baking, frying, to prepare food items. + As necessary, prepares food in advance to meet next days production schedule. + Returns food supplies to refrigerator . + Assists in determining the use of excess cooked food. + Performs light cleaning duties including work area, equipment or special areas as assigned. + Required to follow proper sanitation and safety procedures in performing assigned duties. + Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible, and courteous environment. 1 . Commits to recognize and respect cultural diversity for all cu stomers (internal and external).  2 . Communicates effectively with internal and external customers with respect of differences in cultures, values, beliefs and ages, utilizing interpreters when needed . + P erform s o ther duties as assigned BASIC KNOWLEDGE/SKILLS/APTITUDE/EXPERIENCE: + Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization may exist. + Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. + Must be able to reasonably make appropriate judgment in communications and actions with patient, physicians, other associates, outside agencies, and vendors. + Must have demonstrated knowledge of basic cooking techniques in preparation of sauces, gravies and recipe conversions Education/Experience/Licenses/Technical/Other: + Education: High school diploma or equivalent preferred + Experience: 1 - 2 years’ experience in quantity cooking. + Certification/Licensure: + Software/Hardware: + Other: