Cook - Food and Nutrition, 40Hrs, Days

bmc; Boston (MA); On-site; USD 29,000 - 33,000; Full time

Job summary

BMCHS is seeking a hospital dietary services cook to prepare hot and cold foods for patients and the cafeteria, following menus and recipes and supervising portions and sanitation.

The role requires at least 1 year of large-quantity food preparation experience, knowledge of standardized recipes, and ServSafe certification is highly desired. A high school diploma or equivalent and strong English communication are expected.

Qualifications

• High school level education or above preferred.
• ServSafe certification highly desired.
• Minimum 1 year experience with large quantity food preparation.
• Experience with standardized recipes in large institutional settings preferred.
• Ability to speak, read and write English.

Responsibilities

• Prepare hot and cold foods for patient and cafeteria per menus and recipes.
• Prepare short order foods for cafeteria.
• Ensure proper storage, dating and labeling of leftovers.
• Maintain safety and sanitation standards and records.
• Assist with cleaning, dishwashing and equipment upkeep.

Skills

English communication

Follow instructions

Customer service

Education

High school diploma or equivalent

Job description

POSITION SUMMARY

Under direction, prepares hot and cold foods for patient and cafeteria areas according menus and instructions on production sheets and standardized recipes. Performs work of moderate difficulty by participating and supervising food preparation, serving, sanitation, and moderate light clean-up work in an institutional kitchen.

ESSENTIAL RESPONSIBILITIES / DUTIES

• Prepares hot and cold foods for patient and cafeteria areas according menus and instructions on production sheets; utilizes standardized recipes.
• Prepare short order foods for cafeteria.
• Prepares specials sauces, baked goods and desserts; weighs, trims, cuts and de-bones meat, fish and poultry, and preserves food using appropriate storage techniques.
• Checks prepared food for quality, correct serving temperatures, texture and appearance.
• Makes adjustments where needed.
• Processes any leftover food in accordance with proper sanitation and safe food handling techniques.
• Plans the utilization of leftovers within 48 hours.
• Stores food appropriately in the refrigerator, dating and labeling for future use.
• Cleans and maintains assigned department area in a clean, neat and sanitary manner after each and prior to starting next assignment and at end of shift according to established department guidelines and procedures.
• Completes special or detailed cleaning projects as assigned according to Supervisor and within given time frame.
• Disposes of trash and obvious clutter as needed to maintain an area according to established procedure.
• Maintains safety and sanitation standards of department to ensure quality food
• Operates and uses all equipment and supplies in a safe manner according to department standards.
• Maintains appropriate and accurate production and usage records according to department guidelines.
• Maintains appropriate and accurate temperature records according to department guidelines.
• Follows established protocols for modified diets and portion control.
• Consults with dietician or supervisor regarding substitutions needed on complex diets or anything regarding unusual circumstances or those that do not follow established guidelines.
• Offers assistance to other team members and performs other duties of lower job classifications during emergency situations or staff shortages.
• Conforms to hospital standards of performance and conduct, including those pertaining to patient rights, so that the best possible customer service and patient care may be provided.
• Utilizes hospital's Values as the basis for decision making and to facilitate the division's hospital mission.
• Follows established hospital infection control and safety procedures.

Other duties

Performs other duties as needed.

JOB REQUIREMENTS

EDUCATION

Education at the high school level or above is preferred.

CERTIFICATES, LICENSES, REGISTRATIONS REQUIRED

ServSafe certification is highly desired.

EXPERIENCE

Minimum of 1 year experience with large quantity of food preparation. Experience utilizing standardized recipes in large institutional setting preferred.

KNOWLEDGE AND SKILLS

Work requires demonstrated competence to effectively speak, read and write English. Ability to follow oral and written instructions. Must show courtesy and respect towards customers, patients and general public and ability to work harmoniously with a variety of people. Reasonable speed in performance of duties is required to ensure a positive dining experience for the customers.

Compensation Range

$21.05- $23.70 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

According to the FTC, there has been a rise in employment offer scams. Our current job openings are listed on our website and applications are received only through our website. We do not ask or require downloads of any applications, or "apps" job offers are not extended over text messages or social media platforms. We do not ask individuals to purchase equipment for or prior to employment.