Cook

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
14. Trained on at least 1 station (retail or patient)

• 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
• Analytical skills to gather and interpret data in situations in which the information or problems are relatively routine
• 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

The posted pay range is Boston Children's reasonable and good-faith expectation for this pay at the time of posting.

Any base pay offer provided depends on skills, experience, education, certifications, and a variety of other job-related factors. Base pay is one part of a comprehensive benefits package that includes flexible schedules, affordable health, vision and dental insurance, child care and student loan subsidies, generous levels of time off, 403(b) Retirement Savings plan, Pension, Tuition and certain License and Certification Reimbursement, cell phone plan discounts and discounted rates on T-passes. Experience the benefits of passion and teamwork.