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:

Summary: Performs a wide range of duties related to the preparation, assembly, and service of hot and cold food in a healthcare food service environment. Supports tray line operations and ensures efficient food delivery while maintaining sanitation and safety standards. Works under the general supervision of a Food Service Supervisor and follows established procedures and workflows.

Essential Functions:

• Assemble patient meal trays according to dietary guidelines and meal orders.
• Deliver food carts and meal trays to patient units; provide direct tray delivery to patients as needed.
• Maintain cleanliness of assigned areas and equipment following meal service.
• Support dish room operations, including cleaning and sanitizing dishes, utensils, and equipment, including frappe machine, 2 to 3 times weekly and when requested
• Receive, inspect, and properly store daily food and non-food supplies in accordance with safety standards.
• Stock and replenish items required for tray line operations.
• Monitor and maintain efficient tray line workflow to ensure timely meal service.
• Set up food service areas, including kitchen, bakery, and salad stations, following detailed instructions and operational needs.
• Check and record food temperatures to ensure compliance with food safety standards.
• Operate kitchen or bakery equipment as assigned.
• Transport food and supplies between preparation and service areas using carts or manual handling.
• Properly set up and maintain hot and cold food lines, including cleaning and sanitizing equipment such as ice cream, yogurt, and ice machines.
• Identify and address issues related to food quality, equipment, and supplies, including removing spoiled or defective items.
• Clean and maintain work areas, including floors, equipment, cookware, utensils, and service ware.
• Dispose of waste and trash in designated containers following sanitation guidelines.

Qualifications:

• Works as cold food expeditor, sorting cold foods between pods and works at assigned station on tray line / POD.

• Prepare and deliver patient food trays.

-Works in dish room area stripping trays as assigned

• Prepares workstation along tray line / POD. Assembles utensils, proper containers and plates in appropriate quantity for meal service. Alert appropriate personnel within area if additional products or supplies are needed. Alert appropriate personnel to issues such as incorrect temperature, poor appearance of food, unacceptable quality of any kind as far as the food is concerned.

• Breaks down and restocks all workstations when meal service is complete. Washes assigned area of tray line / POD. Stocks all refrigerators, check temperatures of all refrigerators.

• Report any problems w/equipment or refrigeration to supervisor. Prepares next meal service trays with mats and napkins. May be assigned to breakdown and clean POD refrigerators, tables and condiment containers. Will be assigned to clean and polish stainless steel, reach in coolers and freezers.

• Delivers food trucks to patient floors as assigned. Assures all food trucks are placed in their gallies and secured.

• Picks up food tray trucks from patient floors after each meal period. Delivers outpatient/inpatient breakfasts, lunches & dinners (boxes or meals) to Emergency Department, Blood Bank, APS, Ellison 2, etc…as needed.

• Pick- up and Store supplies from the DSC. Rotates all stock according to First In First Out (FIFO) procedures.

• Sweep and mop tray line area and hallway and lunder pod area. Remove all accumulated trash to refuse area.

• Remove empty milk and bread creates to the DSC.

• Answer telephone calls and report all needs to the supervisor.

• Handles food, supplies and equipment in a manner that meets federal state, local and The Joint Commission regulations.

• Must be customer service oriented and meet all guidelines of patient rights and patient confidentiality.

-Other duties may be assigned as business and staffing needs change.

Experience food service experience 2-3 years required

Knowledge, Skills and Abilities

• Prior experience in food service setting preferred

• Able to communicate with a diverse patient and employee base

• Must be dependable- no excessive absenteeism/lateness- per department policy.

• Knowledge of supplies, equipment, and/or services ordering and inventory control.

• Ability to follow routine verbal and written instructions.

• Ability to read and write.

• Ability to understand and follow safety procedures.

• Ability to safely use cleaning equipment and supplies.

• Ability to lift and manipulate heavy objects.

• Knowledge of food service lines set-up and temperature requirements.

• Skill in cooking and preparing a variety of foods.

• Knowledge of food preparation and presentation methods, techniques, and quality standards.

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%)
• Must be able to bend, stoop, reach and lift weights averaging 10lbs. Must be able to lift 30lbs.
• Must be able to stand/walk for 100% of work day
• Must be able to transport minimum of 1 meal cart: maximum of 2 meal carts.
• Must be able to work independently and provide a safe work environment.
• Works in an institutional kitchen environment where there is varying levels of temperature and noise

Remote Type

Onsite

Work Location

273 Charles Street

Scheduled Weekly Hours:

24

Employee Type

Regular

Work Shift

Rotating (United States of America)

Pay Range

$17.71 - $24.28/Hourly

Grade

2

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.