Cook

Cook | Boston Childrens Hospital

Shifts:

• Day Shift: 6:00 AM - 2:30 PM Monday-Friday with every other weekend required, or Saturday-Wednesday with Thursday and Friday off
• Evening Shift: 11:00 AM - 7:30 PM Monday-Friday with every other weekend required, or Saturday-Wednesday with Thursday and Friday off (this job requires availability to work every other weekend/holiday)

Role/Dept Summary: We offer distinct food service programs designed to accommodate both inpatient dining needs and visitors. Inpatient families can order directly to patient rooms. Visitors and staff can access a variety of options at the Food Court located on the group floor. Food as medicine is a clinical approach that uses nutrition to manage chronic conditions, minimize side effects, and improve children's overall health, come join our team and be part of our mission.

Responsibilities:

1. Opens kitchen in the morning and accepts early deliveries from vendors. Prepares breakfast items for patient room service, cafe and catering. Receives and logs employee sick or late calls.
2. Under supervision, prepares all soups, entrees, vegetables, starches and other related items based on cafe/diner, room service, and catering menus
3. Follows standardized recipes and daily production sheets and accurately records amounts produced. Routinely tests food for quality, appearance, flavor, temperature, texture, color and doneness
4. Delivers all food products to designated serving areas in an established time frame and at required temperature
5. Adequately completes next day's preparation assignments
6. Follows established guidelines, recipes and procedures for age specific feeding and specialized diets including but not limited to Diabetic, Ketogenic, BMT, Sodium Restricted and Low Fat. Contributes to the preparation and execution of patient related food services such as Bader 5 buffets, Child life functions and Community Suppers.
7. Follows and monitors H.A.C.C.P. food preparation and storage procedures. Follows dept policies and procedures for hand washing, hair restraints, cooling/reheating foods and taste testing
8. Stores, holds and transports cold food items at 40F or below and hot food items at 140F or above. Tests food temperatures with approved food thermometer and records in log.
9. Wraps, labels, and dates all food items and stores in designated areas in an organized manner. Follows F.I.F.O. principle of food rotation.
10. Cleans and sanitizes all food contact surfaces and equipment after every use to avoid contamination. Records ppm of sanitizer solution in designated log. Avoids cross contamination from raw to cooked and ready to eat foods via hands, equipment, utensils and cutting boards.
11. Maintains high levels of sanitation of all equipment, strictly adhering to dept policies and procedures, Health Dept. codes and J.C.A.H.O. regulations
12. Follows department safety standards to minimize hazards and work related accidents.
13. Contributes to a positive work environment and promotes teamwork by taking initiative to improve overall quality and exceed customer expectations. Maintains clear communication channels and constructive relationships with co-workers, supervisors, patients, customers, parents and all hospital staff

Education: High-school or GED diploma

Work experience:

• Must have culinary skills experience (High school Trade program or work experience)
• Proper use of knife with basic knife skills (slice, dice, rough chop)
• Comprehension of weights, measures, recipe conversion and portion control to minimize waste
• Customer service skills with ability to exchange information on factual matters, schedule appointments, greet visitors, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees