Cook

BMC Software; Boston (MA); On-site; USD 27,000 - 40,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

403(b) savings match

Job summary

BMCHS is seeking a Cook for the Patient Food department. Under direction, prepares food for patient feeding and dining room operations using batch cooking, grilling, slicing, sautéing, and oven/broiler work. Follows recipes and quality standards.

Performs sanitation, ensures proper temperatures, labels leftovers, and supports daily production meetings. Requires 3–5 years of high-volume culinary experience and a High School Diploma or GED. Full-time, on-site role with comprehensive benefits.

Qualifications

• Must communicate effectively with coworkers, clinical staff, and diet office personnel.
• Ability to read and understand menus and recipes.
• Basic knowledge of standard kitchen equipment and how weights/measures are used.

Responsibilities

• Prepare food according to recipes and batch cooking methods.
• Maintain sanitation and proper ware washing techniques; keep work area clean.
• Ensure hot foods reach correct temperatures and cold foods are stored safely.
• Record leftovers, date, chill and store properly.
• Attend daily production meetings to review requirements and assist team.

Skills

Effective communication

Read menus/recipes

Kitchen knowledge

Education

High School Diploma or GED

Tools

Standard kitchen equipment

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

ESSENTIAL RESPONSIBILITIES / DUTIES:

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:

Supervised and/or reportable to the following:

• - 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