Cook; Food Services

Boston Medical Center (BMC) is more than a hospital. It is 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 Health Net, an integrated health care delivery system that includes many community health centers. Join BMC today and help us achieve our Vision 2030, a long‑term goal to make Boston the healthiest urban population in the world.

This role includes preparing hot and cold foods for patient and cafeteria areas, following menus and production sheets, and supervising food preparation, service, sanitation, and clean‑up in an institutional kitchen.

Cook

Food and Nutritional Services

40 Hours, Rotating

• Prepares hot and cold foods for patient and cafeteria areas according to menus and production sheets; utilizes standardized recipes. Prepares short‑order foods for cafeteria.
• Prepares special sauces, baked goods, and desserts; weighs, trims, cuts, and de‑bones meat, fish, poultry, and preserves food using appropriate storage techniques.
• Checks prepared food for quality, correct serving temperatures, texture and appearance, and makes adjustments where needed.
• Processes any leftover food in accordance with proper sanitation and safe food handling techniques, planning utilization of leftovers within 48 hours.
• Stores food appropriately in the refrigerator, dating and labeling for future use.
• Cleans and maintains the assigned department area in a clean, neat and sanitary manner after each shift and prior to starting the next assignment.
• Completes special or detailed cleaning projects as assigned by the supervisor within the given time frame.
• Disposes of trash and obvious clutter as needed to maintain a clean area according to established procedures.
• Maintains safety and sanitation standards of the department to ensure quality food.
• Operates and uses all equipment and supplies in a safe manner according to department standards.
• Maintains accurate production and usage records according to department guidelines.
• Maintains accurate temperature records according to department guidelines.
• Follows established protocols for modified diets and portion control, consulting with a dietician or supervisor regarding substitutions or complex diets.
• 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, to provide the best possible customer service and patient care.
• 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.

Performs other duties as needed.

• High school diploma or GED preferred.

• Serv Safe certification is highly desired.

• Minimum of 1 year experience with large quantity of food preparation.
• Experience utilizing standardized recipes in a large institutional setting preferred.

• Work requires demonstrated competence to effectively speak, read and write English.
• Ability to follow oral and written instructions.
• Must show courtesy and respect toward customers, patients and the 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 customers.

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