At BCH, success is measured in patients treated, parents comforted and teams taught. It's in discoveries made, processes perfected, and technology advanced. In major medical breakthroughs and small acts of kindness. And in colleagues who have your back and patients who have your heart. As a teaching hospital of Harvard Medical School, our reach is global and our impact is profound. Join our acclaimed team and discover how your talents can change lives.

This position is 32 hrs per week, requires rotating through all shifts including weekends and holidays, and is located at the Starbucks inside BCH.

The Food Services Assistant II will be responsible for:

• Preparing hot and cold food items for patient room service, cafe/diner and catering. Assisting in the preparation of pre portioned
• Following standardized recipes and daily production sheets and accurately recording amounts produced. Delivering all food items prepared to designated serving area in an established timeframe and at the required temperature. Completing next day's preparation assignments. Routinely testing food for quality, appearance, flavor, temperature, texture, color and doneness
• Following 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. Assists in the preparation and execution of patient-related food service such as Bader-5 buffets, Child Life functions and Community Suppers
• Following and monitoring H.A.C.C.P. food preparation and storage procedures. Following department policies and procedures for hand washing, hair restraints, cooling/reheating foods and taste testing
• Storing, holding and transporting cold food items at 40degF or below and hot food items at 140degF or above. Testing food temperatures with approved food thermometer and recording in log
• Wrapping, labeling and dating all food items and storing in designated area in an organized manner. Follows F.I.F.O. principle of food rotation
• 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
• Maintaining high levels of sanitation of all equipment by adhering to department policies and procedures, Health Dept. codes and J.C.A.H.O. regulations
• Contributes to a positive working environment and promotes teamwork by taking initiative to improve overall quality and exceed customer expectations. Maintains clear communication channels and constructive relationships with coworkers, supervisors, patients, customers, parents and all hospital staff

• The ability to read and understand instruction and use math in food preparation and other duties typically acquired through a high school level of education and 6 to 12 months of previous experience
• The skills to add, subtract and understand numbers, and make comparisons between numbers and letters
• Comprehension of weights measures, recipe conversion and portion control to minimize waste