Cook at Boston Medical Center

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).

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 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.