Site: The General Hospital Corporation

Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.

Job Summary:

• Responsible for the preparation and assembly hot and cold food items following the established policies and procedures in accordance with patients, cafeterias and catering menus and needs. Ensures that all food items meet standards for quality, quantity, and portion control as set by the department. Maintains safety and sanitation standards within the unit.
• Set up hot food trayline for current day’s meals – breakfast, lunch, and dinner. Hot food line must be setup 15 minutes prior to each meal
• For breakfast, pans of hot food from oven and pan up; breakfast meat and home fries. Pan soups and broths utilizing correct procedure to prevent safety incidents from happening.
• Retrieve ROP soups and broths from refrigerator, place in bain-marie to reheat
• Take temperatures of all hot foods and soups and record for each meal. Notify supervisor if temperatures are not at the appropriate level.
• Plate special foods for trayline as called. Understand the different items for ground and pureed items. Deliver special foods to the appropriate “pod”.
• Refill trayline frequently during meal period.
• Work closely with Production area cook. Communicate food items needed with an appropriate lead time.
• Communicate with Trayline managers and Production managers about food items being late or equipment not properly functioning.
• Remove food after trayline is completed. Consolidate food as appropriate based on quality.
• Follows par levels as determined by Production/Census and able to identify shortages before they occur and appropriate procedures for getting all products needs for trayline service.
• Ability to identify food quality, quantity and report any discrepancies to the manager work area during meal services for any needs or requirements.
• Closely observes sanitation of food and area, proper food handling techniques, storage and food temperature control procedures.
• Follows Hospital and Department safety policies and routinely practices sound safety procedures and techniques, especially when working with any food preparation machines, food processors, knives, micro-waves, and other equipment to assure safety of self and others.

Qualifications:

Education:

High School Diploma or Equivalent required:

Can this role accept experience in lieu of a degree?
No

Licenses and Credentials:

• Serv Safe Food Handler Certification
• Serve Safe National Restaurant Association preferred

Experience:

directly related experience 5-7 years required

• Knowledge, Skills and Abilities
• Ability to work independently but also be a team player.
• Moderate physical effort requiring long periods of standing, walking, and periodic lifting of 50 pounds or more.

Additional Job Details (if applicable)

Physical Requirements- Standing Frequently (34-66%)

• Walking Frequently (34-66%)

• Sitting Occasionally (3-33%)

• Lifting Occasionally (3-33%) 35lbs+ (w/assisted device)

• Carrying Occasionally (3-33%) 35lbs+ (w/assisted device)

• Pushing Occasionally (3-33%)

• Pulling Occasionally (3-33%)

• Climbing Occasionally (3-33%)

• Balancing Frequently (34-66%)

• Stooping Occasionally (3-33%)

• Kneeling Occasionally (3-33%)

• Crouching Occasionally (3-33%)

• Crawling Occasionally (3-33%)

• Reaching Occasionally (3-33%)

• Gross Manipulation (Handling) Frequently (34-66%)

• Fine Manipulation (Fingering) Frequently (34-66%)

• Feeling Constantly (67-100%)

• Foot Use Rarely (Less than 2%)

• Vision

• Far Constantly (67-100%)

• Vision

• Near Constantly (67-100%)

• Talking Constantly (67-100%)

• Hearing Constantly (67-100%)

Remote Type

Onsite

Work Location

273 Charles Street

Scheduled Weekly Hours:

20

Employee Type

Regular

Work Shift

Evening (United States of America)

Pay Range

$18.58 - $26.58/Hourly

Grade

3

At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.

EEO Statement:

1200 The General Hospital Corporation is an Equal Opportunity Employer. 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. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at (857)-282-7642.

Mass General Brigham Competency Framework

At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.