Cook

Boston Medical Center (BMC); Boston (MA); On-site; USD 26,000 - 40,000; Full time

Job summary

Boston Medical Center in Boston is seeking a Cook to prepare meals for patient feeding and dining room operations using batch cooking methods, including grilling, slicing, sautéing, and oven work. You will observe quality standards and follow standardized recipes.

The role involves delivering hot foods at proper temperatures, following diet specifications, and assisting other production staff as needed. A minimum of 3–5 years of high-volume culinary experience and a high school diploma are

Qualifications

• Must communicate effectively with staff and diet office personnel.
• Ability to read and understand menus and recipes.
• Basic knowledge of standard kitchen equipment.
• Understanding of weights and measures.

Responsibilities

• Practice quality food production and sanitation standards.
• Adhere to batch cooking to ensure appetizing, hot portions per production sheets and diet office tally.
• Deliver hot foods to patient tray line and cafeteria at proper temperatures.
• Takes corrective action for under/overcooked foods.
• Use calibrated thermometers and ensure sanitation.
• Record leftovers with supervisor and proper chilling/storage.
• Attend daily production meetings to review requirements.

Skills

Communication

Menu reading

Equipment knowledge

Weights & measures

Education

High School Diploma or GED

Job description

Position Summary

Under direction, produces food for patient feeding and / or dining room operations utilizing batch cooking methods while grilling, slicing, sautéing, mixing and oven / broiler work.

Observes and practices established standards for quality control and follows standardized recipes.

Assist other production staff as needed.

Position

Cook

Department

Patient Food

Schedule

Full Time

Key Responsibilities

• Knows and practices principles of quality food production including proscribed sanitation practices.
• Adheres to batch cooking to ensure that all foods are appetizing, hot and prepared in proper quantities according to production sheets and diet office tally.
• Ensures that hot foods are delivered to the patient tray line and cafeteria at the proper temperatures and that all diets are prepared according to specifications.
• Takes corrective action for any foods that are not properly cooked to specified temperatures, cold food below 40 degrees and hot food above 140 degrees.
• Has been instructed in the proper use and calibration methods for pocket food thermometers. Ensures that a properly calibrated and sanitized thermometer is available at all times.
• Ensures that leftover foods are properly recorded with supervisor. All leftovers are to be properly chilled below the temperature danger zone, covered, labeled, dated and stored.
• Reports to supervisor/manager any food products that are of questionable quality (raw or cooked).
• Ensures that the food is properly garnished according to department standards.
• Attends daily production meetings to review production requirements with the production manager.
• Maintains proper sanitation standards. Follows a policy of "Clean As You Go" to ensure a sanitary work area.
• Ensures that work stations and equipment are properly sanitized using proscribed ware washing techniques and chemical sanitizer.
• Utilizes and stores cleaning agents/chemicals in the appropriate manner in the chemical storage room not in the production area.
• Receives and Dates shipment for Storage
• Accurately inventories, cleans, rotates stock and discards outdated items
• Uses proper hand-washing techniques at all times.
• Completes assigned workload on a timely basis without interference to food quality.
• Aids in a team effort at all times to ensure efficient kitchen operation.
• Performs other related duties as assigned.

Reporting Requirements

Reports to the Executive Chef or manager on duty any production or operational issues that may occur.

Accountability

Shall be accountable for abiding by all relevant hospital policies and procedures.

Shall be accountable for abiding by all relevant department/policies and procedures.

Job Relationships

• Executive Chef or
• Sous Chef or
• Manager on Duty

Required Knowledge And Skills

Must be able to effectively communicate with co-workers, clinical staff, and diet office personnel.

Ability to read and understand menus and recipes.

Basic knowledge of standard kitchen equipment

Understanding of weights and measures.

Minimum Education

High School Diploma or GED equivalent preferred.

Minimum Experience

3 – 5 years of high volume culinary experience.

Certification/Licensure

N/A

Training

Required in-service training.

Special Qualifications

Effective communication skills.

Ability to read and understand menus and recipes.

Basic knowledge of standard kitchen equipment

Understanding of weights and measures.

Compensation Range

$19.34- $28.74

This range offers an estimate based on the minimum job qualifications. However, our approach to determining base pay is comprehensive, and a broad range of factors is considered when making an offer. This includes education, experience, and licensure/certifications directly related to position requirements. In addition, BMCHS offers generous total compensation that includes, but is not limited to, benefits (medical, dental, vision, pharmacy), contract increases, Flexible Spending Accounts, 403(b) savings matches, earned time cash out, paid time off, career advancement opportunities, and resources to support employee and family wellbeing.

Equal Opportunity Employer/Disabled/Veterans

Equal Opportunity Employer/Disabled/Veterans