Cook - Floating Schedule, full-time

Cook - Floating Schedule, full-time at Boston Medical Center (BMC).

BMC is a large, trauma-focused teaching hospital and primary teaching affiliate of Boston University School of Medicine. It is committed to community-based, accessible health services and serves as a leading safety-net provider in New England.

Position: Cook (permanent)

Department: Food and Nutritional Services

Schedule: Full-time, 40 hours, rotating

Shift details: Cooks should be available to work any time between 6:00 AM and 8:00 PM. Opening shift could be 6:00 AM 2:30 PM; midday 11:30 AM 8:00 PM; or 7:00 AM 3:00 PM. The shift is floating and will change weekly.

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 light cleanup in an institutional kitchen.

• Prepare hot and cold foods for patient and cafeteria areas according to menus and instructions on production sheets; utilize standardized recipes. Prepare short-order foods for cafeteria.
• Prepare specialty sauces, baked goods and desserts; weigh, trim, cut and debone meat, fish and poultry; preserve food using appropriate storage techniques.
• Check prepared food for quality, serving temperatures, texture and appearance; make adjustments as needed.
• Process leftover food per proper sanitation and safe food handling techniques. Plan utilization of leftovers within 48 hours.
• Store food appropriately in the refrigerator with dating and labeling for future use.
• Clean and maintain the assigned department area following established guidelines; perform cleaning after each assignment and at end of shift.
• Complete special cleaning projects as assigned within the given timeframe.
• Dispose of trash and clutter to maintain a clean area according to procedure.
• Maintain safety and sanitation standards to ensure quality food.
• Operate and use all equipment and supplies safely per department standards.
• Maintain accurate production and usage records and temperature records according to guidelines.
• Follow protocols for modified diets and portion control; consult with dietician or supervisor for substitutions on complex diets.
• Assist team members and perform duties of lower classifications during emergencies or staff shortages.
• Adhere to hospital standards of performance and patient rights to provide quality customer service and patient care.
• Follow hospital infection control and safety procedures.

Education: High school diploma or GED preferred.

Certificates, Licenses, Registrations: ServSafe certification highly desired.

Experience: Minimum of 1 year experience with large-quantity food preparation. Experience using standardized recipes in a large institutional setting preferred.

Knowledge and Skills

• Ability to read, write and speak English effectively.
• Ability to follow oral and written instructions.
• Courtesy and respect toward customers, patients and the public; ability to work with diverse people.
• Reasonable speed in performance to ensure a positive dining experience.

• Competitive pay
• Full suite of benefits for eligible part-time/full-time employees
• Health benefits includes a free medical plan option
• 33 PTO days with carry-over
• Discounted parking and commuter benefits
• Supportive work environment with training, professional development, and growth
• Fully subsidized medical, dental, and vision insurance options
• Access to Pathways leadership acceleration program
• Tuition reimbursement and tuition remission programs

Equal Opportunity Employer/Disabled/Veterans. Our listings are on our website; applications are received through our website. We do not require downloading apps, and offers are not extended via text or social media. We do not ask candidates to purchase equipment for employment.