Cook - Floating Schedule (full-time)

Boston Medical Center (BMC) is more than a hospital. It´s a network of support and care that touches the lives of hundreds of thousands of people in need each year. It is the largest and busiest provider of trauma and emergency services in New England. Emphasizing community-based care, BMC is committed to providing consistently excellent and accessible health services to all—and is the largest safety-net hospital in New England. The hospital is also the primary teaching affiliate of the nationally ranked Boston University School of Medicine (BUSM) and a founding partner of Boston HealthNet – an integrated health care delivery systems that includes many community health centers. Join BMC today and help us achieve our Vision 2030 which is a long-term goal to make Boston the healthiest urban population in the world.

Position: Cook

Department: Food and Nutritional Services

Schedule: Full-time, 40 Hours, Rotating

Shift details:

Cooks they should be available to work any time between 6am - 8pm.

Opening shift could be 6am - 2:30pm, midday 11:30 - 8pm or a 7-3pm shift.

Shift is floating and will change every week - where your weekly schedule is not the same every week.

POSITION SUMMARY :

Under direction, prepares hot and cold foods for patient and cafeteria areas according to 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 to 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:

High school diploma or GED 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.

​

Equal Opportunity Employer/Disabled/Veterans