Interpret production schedules to prepare food for patient, cafeteria, and catering services in accordance with standardized recipes and nutritional quality standards.
Track inventory, document production usage, and maintain accurate records to support efficient and compliant food service operations.
Essential Duties:
- Prepare, cook, and season a variety of food items for patient, cafeteria, and room service operations using standardized recipes and production guidelines
- Review production needs and obtain required ingredients from storage areas, including refrigerators, freezers, and dry storage
- Maintain assigned production areas, ensuring accurate food preparation, portioning, and presentation
- Set up and stock food items for room service, ensuring proper quantities and timely availability during service periods
- Monitor food quality by testing, tasting, and verifying temperature, appearance, and portion standards
- Record production data, inventory usage, and food movement in accordance with department requirements
- Maintain clean and sanitary work areas, equipment, and utensils in compliance with HACCP, hospital, and regulatory standards
- Monitor and document daily refrigerator and freezer temperatures according to policy
- Operate and maintain kitchen equipment (ovens, grills, fryers, mixers, slicers, etc.), ensuring proper cleaning and sanitation
- Identify and report equipment malfunctions, safety hazards, or food quality concerns to leadership
- Support peak service periods by assisting on the cooking line and coordinating with team members
- Collaborate with Room Service team members and hospital staff to ensure patients receive prescribed diets and all customers receive requested meals
- Assist with onboarding and training of new team members and support ongoing staff education as needed
- Follow all hospital, departmental, and regulatory policies, including food safety and sanitation requirements
- Perform additional duties as assigned to support daily operations
Minimum Qualifications
- High School Diploma required; culinary training in large-scale food production preferred
- 2-3 years of experience in food service production, including hot and cold line cooking
- Ability to read, write, and communicate effectively in English
- Working knowledge of food safety regulations and healthcare compliance standards
- Basic computer skills and math proficiency required
Minimum Starting Pay:
$18.58
The Brigham and Women's Hospital, Inc. is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.
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Brigham and Women's Hospital
$18.58 - $26.58
Jun 09, 2026