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.
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).
Ensures that the food is properly garnished according to department standards.
Attends daily production meetings to review production requirements with the production manager.
Maintains proper sanitation standards. Follows a policy of "Clean As You Go" to ensure a sanitary work area.
Ensures that work stations and equipment are properly sanitized using proscribed ware washing techniques and chemical sanitizer.
Utilizes and stores cleaning agents/chemicals in the appropriate manner in the chemical storage room not in the production area.
Receives and Dates shipment for Storage
Accurately inventories, cleans, rotates stock and discards outdated items
Uses proper hand-washing techniques at all times.
Completes assigned workload on a timely basis without interference to food quality.
Aids in a team effort at all times to ensure efficient kitchen operation.
Performs other related duties as assigned.
Reports to the Executive Chef or manager on duty any production or operational issues that may occur.
Shall be accountable for abiding by all relevant hospital policies and procedures.
Shall be accountable for abiding by all relevant department/policies and procedures.
Supervised and/or reportable to the following:
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.
High School Diploma or GED equivalent preferred.
3 – 5 years of high volume culinary experience.
N/A
Required in-service training.
Effective communication skills.
Ability to read and understand menus and recipes.
Basic knowledge of standard kitchen equipment
Understanding of weights and measures.
$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.
Boston Medical Center (BMC) is a 511-bed, equity-led academic medical center and a proud member of the Boston Medical Center Health System. BMC delivers a model of healthcare where innovative and equitable care empowers all patients to thrive. As a premier academic medical center in Boston, a national leader in clinical care, and the largest essential hospital in New England, BMC’s world-class clinicians provide comprehensive care in more than 70 specialties and subspecialties.
BMC understands that health equity is foundational to community wellbeing, and it requires transformative thinking, rewriting policies that have historically underserved communities, creating access to cutting-edge care for all, and co-creating programs with community partners that serve as national models for improving patient outcomes and experiences. We are invested in going above and beyond what is traditionally considered medicine to meet the needs of our communities and address disparities in clinical care and beyond.
By pioneering cutting-edge research and advancing scientific discovery, we are fostering a culture of innovation where novel treatments and therapies are not only effective but also accessible.
Boston Medical Center Health System is an integrated academic healthcare system that models a new kind of excellence in healthcare where clinical and operational innovation meets health equity and access. With more than 15,000 dedicated employees, BMC Health System is committed to advancing scientific discovery and access to care, partnering with our communities, and developing scalable approaches to restore and maintain health.
Visit jobs.bmc.org for career opportunities.
