Cook - Food and Nutrition, 40Hrs, Days

BMC Software•Boston, MA

3d•$21 - $24

About The Position

Under direction, the Cook prepares hot and cold foods for patient and cafeteria areas according to menus, production sheets, and standardized recipes. The position participates in and supervises food preparation, serving, sanitation, and moderate light cleanup work in an institutional kitchen. The Cook also prepares cafeteria short-order foods, sauces, baked goods, and desserts; checks food quality; and follows safe food storage, handling, and sanitation practices. The role maintains assigned work areas and equipment, completes cleaning projects, and keeps accurate production, usage, and temperature records. The Cook follows protocols for modified diets and portion control, consulting a dietician or supervisor about complex diets and unusual circumstances. The position supports team members during emergencies or staffing shortages and follows hospital standards, values, infection-control procedures, and safety requirements.

Requirements

At least 1 year of experience with large-quantity food preparation.
Demonstrated competence in speaking, reading, and writing English.
Ability to follow oral and written instructions.
Ability to show courtesy and respect toward customers, patients, and the general public and to work harmoniously with a variety of people.
Reasonable speed in performing duties to ensure a positive dining experience.

Nice To Haves

High school-level education or above is preferred.
ServSafe certification is highly desired.
Experience using standardized recipes in a large institutional setting is preferred.

Responsibilities

Prepare hot and cold foods for patient and cafeteria areas using menus, production sheets, and standardized recipes.
Prepare short-order cafeteria foods, sauces, baked goods, and desserts; weigh, trim, cut, and debone meat, fish, and poultry.
Preserve food using appropriate storage techniques and store, date, and label food for future use.
Check prepared food for quality, serving temperature, texture, and appearance, and make adjustments when needed.
Process leftover food using proper sanitation and safe food-handling techniques, and plan for its use within 48 hours.
Clean and maintain assigned areas in a neat and sanitary condition before, during, and after assignments and at the end of the shift.
Complete special or detailed cleaning projects as assigned and dispose of trash and clutter according to established procedures.
Maintain departmental safety and sanitation standards and operate equipment and supplies safely.
Maintain accurate production, usage, and temperature records according to department guidelines.
Follow protocols for modified diets and portion control; consult a dietician or supervisor regarding complex diets, substitutions, or unusual circumstances.
Assist other team members and perform duties of lower job classifications during emergencies or staffing shortages.
Conform to hospital performance, conduct, patient-rights, customer-service, and patient-care standards and use hospital values to guide decisions.
Follow established hospital infection-control and safety procedures.
Perform other duties as needed.