When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.

Responsible for production of all food for patients, cafeteria and catering services. Adheres to production standards, recipes, procedures and plans. Completes food inventory and food ordering as directed. Adheres to all food safety, physical safety and regulatory requirements and standards. Adheres to federal, state, and local food codes at all times. Provides leadership in the food production area by assuming charge role when a manager is not present.

Job Description:

Essential responsibilities including but not limited to:

Food Production: Follows all established and regulatory standards for the preparation, service, and storage of food.

• Standardized recipes are utilized for all food production, with all modifications approved by Executive chef or manager.
• Food production system procedures are followed for all food preparation, service, and storage.
• HACCP procedures are followed at all times.
• Maintains all department standards for Quality Gold Check (Patient, Production and retail).

Quality Management: maintains a high degree of customer satisfaction with quality food served in all settings.

• Utilizes all leftover food effectively, maintaining appropriate documentation and logs.
• Maintains patient and customer satisfaction with food.
• Maintains food presentation and quality standards for patient, cafeteria and catering food services.
• Follows correct operating and cleaning procedures for food production equipment.
• Assures all sanitation, cleaning, and temperature standards are adhered to at all times.
• Participates in quality assessment of patient and cafeteria meal service (taste, temperature, tray assessment, patient meal rounds)
• Food Safety standards are met daily.

 
Cost Control: Achieves budgeted food cost goals through careful inventory control and ordering procedures. Adheres to standardized ordering procedures.

• Completes accurate inventory.
• Monitors and maintains the storage of all food to meet quality and regulatory requirements.
• Follows recipes and production sheets.
• Works to achieve food cost goals for all service areas.
• Follows established standards for quantity and cost control when placing orders.

Minimum Qualifications

Education:
High school diploma/GED or a minimum of three (3) years of cooking experience in the food service industry.

Experience:
Three to five years of food service experience; healthcare food service experience preferred.
Training in food safety that meets state food code requirements is strongly preferred.

 

 

Pay Range:

$19.68 - $26.49

The pay range listed for this position is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geography of work location, job responsibilities, or other applicable factors permissible by law.  Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law.

As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment.

More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.

Equal Opportunity Employer/Veterans/Disabled