Hospital Kitchen Cook — Patient Meals & Cafeteria

Boston Medical Center; Boston (MA); On-site; USD 44,000 - 48,000; Full time

Benefits offered by this job

Medical, dental, vision, pharmacy

403(b) retirement savings

Paid time off

Career advancement opportunities

Job summary

Boston Medical Center is seeking a Dietary Food Service Worker to prepare hot and cold meals for patients and the cafeteria, following menus, production sheets and standardized recipes. Under supervision, you will participate in food preparation, serving, sanitation and light cleanup in an institutional kitchen.

You will monitor food quality and temperatures, manage leftovers within 48 hours, maintain accurate production records, and coordinate with the dietitian on special diets.

Qualifications

• Education at the high school level or above is preferred.
• Experience with large quantity food preparation is preferred.
• Experience using standardized recipes in large institutional settings is preferred.
• ServSafe certification is highly desired.

Responsibilities

• Prepares hot and cold foods for patient and cafeteria areas according to menus and production sheets; utilizes standardized recipes.
• Prepare short order foods for cafeteria.
• Prepares specials sauces, baked goods and desserts; weighs, trims, cuts and debones meat, fish and poultry, and preserves food.
• Checks prepared food for quality, correct serving temperatures, texture and appearance.
• Maintains safety and sanitation standards of department to ensure quality food.
• Maintains appropriate and accurate production and usage records according to department guidelines.

Skills

English proficiency

Customer service

Teamwork

Education

High school diploma or equivalent

Job description

Boston Medical Center is seeking a Dietary Food Service Worker to prepare hot and cold meals for patients and the cafeteria, following menus, production sheets and standardized recipes. Under supervision, you will participate in food preparation, serving, sanitation and light cleanup in an institutional kitchen.

You will monitor food quality and temperatures, manage leftovers within 48 hours, maintain accurate production records, and coordinate with the dietitian on special diets.