Job Description

Location: St. Elizabeth's Medical Center
Posted Date: 4/28/2024
Job Type: Full Time
Department: 0101.71230 SEH Patient Food

Cook-Patient Food- 40 hrs/week-Day/Evenings Shift-Weekends and Holidays Required

About Steward Health Care
Over a decade ago, Steward Health Care System emerged as a different kind of health care company designed to usher in a new era of wellness. One that provides our patients better, more proactive care at a sustainable cost, our providers unrivaled coordination of care, and our communities greater prosperity and stability.
As the country's largest physician-led, minority-owned, integrated health care system, our doctors can be certain that we share their interests and those of their patients. Together we are on a mission to revolutionize the way health care is delivered - creating healthier lives, thriving communities and a better world.

Based in Dallas, Steward currently operates more than 30 hospitals across Arizona, Arkansas, Florida, Louisiana, Massachusetts, Ohio, Pennsylvania, and Texas.

For more information, visit steward.or

St. Elizabeth’s Medical Center, a Boston University Teaching Hospital, provides patients and families access to some of Boston’s most respected physicians and advanced treatments offering specialized care, including:

  • Advanced Center for Cardiac Surgery
  • da Vinci® Robotic surgery program; Mako Robotic-Arm Assisted Surgery
  • Level III Neonatal Intensive Care Unit (NICU)
  • Award-winning bariatric surgery program
  • Dana-Farber Cancer Institute at St. Elizabeth's Medical Center
  • State-of-the-art emergency care with short wait times

Our medical staff, made up of some of the highest rated physicians in Boston, treats patients in our community practices in neighborhoods, including Allston, Boston, Brighton, Brookline, Newton, Watertown and Weston.

Benefits:

  • 100% employer paid defined benefit retirement plan
  • Lowest cost health insurance, high quality BCBS
  • Grow with a health system that supports career advancement
  • Competitive Pay & Salary Increases
  • Employee Referral Program
  • Locations close to home, that support work-life balance
  • Affordable Medical, Dental and Vision Coverage
  • 401k via Fidelity, for eligible employees, with company match
  • Tuition Assistance / Reimbursement
  • Family atmosphere and team approach that provides flexibility
  • Opportunities to grow your career, and not change your employer
  • And much more!

POSITION SUMMARY:

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

KEY RESPONSIBILITIES:

Provides superior customer service to internal and external clients, customers, and patients as referenced in the “Service Excellence Standards."

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.

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.

Reporting Requirements:

Reports to the Executive Chef or manager on duty any production or operational issues that may occur.

Accountability:

Shall be accountable for abiding by all relevant hospital policies and procedures.

Shall be accountable for abiding by all relevant department/policies and procedures.

Job Relationships:

Supervised and/or reportable to the following:

- Executive Chef or

- Sous Chef or

- Manager on Duty

REQUIRED KNOWLEDGE & SKILLS:

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.

EDUCATION/EXPERIENCE/LICENSURE/TECHNICAL/OTHER:

Minimum Education:

High School Diploma or GED equivalent preferred.

Minimum Experience:

3 – 5 years of high volume culinary experience.

Certification/Licensure:

N/A

Training:

Required in-service training.

Special Qualifications:

Effective communication skills.

Ability to read and understand menus and recipes.

Basic knowledge of standard kitchen equipment

Understanding of weights and measures.

Steward Health Care is an Equal Employment Opportunity (EEO) employer. Steward Health Care does not discriminate on the grounds of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity and/or expression or any other non-job-related characteristic.

Application Instructions

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