Lead Cook II

Under general supervision, prepares a variety of food items for the Food Service Dept. Follow standardized recipes and daily production sheets. Follow policies to ensure high level of food safety and sanitation. Provide feedback on quality improvement of products, procedures and environment. Train junior staff.

Responsibilities:

• Open and close kitchen including but not limited to turning equip on/off, set up and break down of station, prep items for station, and prepare items for food court and patient room service menus
• Prepare all meals, food items and other related items based on menus
• Follow standardized recipes and daily production sheets and accurately record amounts produced
• Deliver all food products to designated serving area in an established time frame
• Complete next day's prep assignments. Routinely test food for quality, appearance, flavor, temperature, texture, color and doneness
• Ability to read and execute various levels of recipes
• Train with advanced knowledge of retail and/or patient services brand standards & multiple stations
• Prepare and cook food items for house and modify patient diets following standardized recipes. Monitor and maintain specified par levels of modified diet stock items. Maintain daily Quality Improvement and temp records
• Maintains high levels of sanitation of all equipment, strictly adhering to department policies and procedures, Health Dept. codes and J.C.A.H.O. regulations

Education:

• A high school degree/GED and 2 years of relatable experience is required. A Bachelor's degree is culinary is preferred

Experience:

• ServSafe Certification & MA Allergen Training or AllerTrain Manager Certification is preferred
• Proper use of knife with advanced knife skills (speed, efficiency, brunoise, julienne, min waste)
• Advanced knowledge of food preparation and technique (braising, sauteing, searing, roasting, thickening, steaming)
• Taste and flavor food with understanding of seasoning and cooking principals
• Execute advanced recipes with advanced skill set of meat butchery (trimming meats, fileting fish, accurate portioning of eats with min waste)
• Comprehension of weights, measures, recipe conversion and portion control
• Customer service skills with ability to exchange information on factual matters, schedule appts, greet visitors, explain hospital policies, and/or relay messages to appropriate personnel. Courtesy and tact when dealing with patients, visitors and/or hospital employees.

Boston Children's Hospital offers competitive compensation and unmatched benefits including 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.