Food Service Worker I

Mass General Brigham•Oak Bluffs, MA

19h•Onsite

About The Position

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. The Food Service Worker I is responsible for performing a variety of food preparation and cleaning functions in the cafeteria, kitchen, and dishwashing areas. The Food Service Worker-1 maintains the facilities at an optimal level of service, cleanliness, and orderliness, and maintains the kitchen and other food service locations within the hospital at a high level of cleanliness in order to avoid the risk of foodborne illness and cross-contamination of food. This position is part of the 1199SEIU Bargaining Unit at Martha's Vineyard Hospital. This position reports to the Manager of Food & Nutrition, the Executive Chef and/or a designee and operates within established organizational and departmental policies and procedures.

Requirements

Must be able to read, write legibly, speak clearly and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action in a timely fashion.
Must possess the ability to deal tactfully with staff, patients, family members, visitors, government agencies/personnel and the general public.
Must possess the willingness to work harmoniously with professional and non-professional personnel and the general public.
Basic computer knowledge.
Honest and Integrity of highest importance.
Excellent customer service skills.

Nice To Haves

High School Diploma or Equivalent
Previous cashier or money handling, food preparation and service experience
Prior food service experience
ServSafe and food allergy training

Responsibilities

Greet all customers promptly and courteously.
Prepare and set up salad bar, deli station, dessert cabinets, beverages, baked goods, etc.
Set up board menu to reflect current menu.
Obtain and place dishes, silverware, hot and cold food, baked goods, beverages, desserts, and condiments.
Set up register and equipment.
Receive payment for food and drinks from visitors and staff.
Cash out drawer at end of shift and put money in safe as directed.
Wipe off counters, tables and chairs; arrange, rearrange, and replenish items as needed.
Assemble prepared foods on patient trays for regular and modified diets from patient menus.
Consistently place food items in proper area of tray or plate in a neat and orderly manner.
Check for missing items and inform the starter and tray line checker of those items.
Prepare special nourishments and requests by properly following instructions of all mixtures.
Deliver patient trays and supplies to rooms and/or floors.
Service patient tray areas by transporting patient meals in an efficient and effective manner consistent with department goals and objectives.
Transport carts, trays, and food items to patient care floors on an as needed basis to ensure food is delivered in a timely manner.
Return carts, trays, and other utensils to the kitchen at designated times and on an as needed basis.
Act as a communicative representative between Nutrition Services and Nursing on behalf of the patient by listening, communicating problems or questions and visually monitoring the quality control of meal trays.
Perform duties assigned on cleaning schedules daily.
Check work areas, sinks, or other areas for sharp knives or objects that may be dangerous to employees.
Dispose of trash and boxes in their proper disposal locations.
Sweep, mop, and rinse floors utilizing proper chemicals and techniques as outlined in department policy manual.
Use proper hand washing techniques, duration, and frequency to maintain a high level of personal sanitation.
Utilize proper cleaning and sanitizing methods for all kitchen equipment according to sanitation schedule.
Follow all cleaning assignments according to instructions, policies and procedures set forth.
Maintain working knowledge of chemicals and their proper use.
Follow all safety requirements according to cleaning product description.
Know location of MSDS (Materials Safety Data Sheets) and application of use.
Use disposable gloves while using chemicals and other protective gear as specified by chemical.
Start dish machine; fill up all tanks, check soap and rinsing solution to ensure proper operation.
Operate dish machine according to instructions, policies and procedures set forth.
Set up dish room, lowerators, and storage bins; use clean gloves and gown to receive clean dishes and put in their proper storage bin.
Check clean dishes to ensure all particles are removed.
Clean stripping area; dish machine, food trucks, and any carts.
Sanitize specified equipment.
Return equipment to its respective station.
Maintain sanitary work areas in order to avoid the risk of food-borne illness and cross-contamination of food.
Use proper hand washing techniques and procedures and maintain a high level of personal sanitation.
Always observe sanitation procedures before handling utensils or food items, always use disposable gloves while handling food, changing them according to department policy.
Label food items properly.
Check expiration dates on food and restock units in time frames established.
Establish par levels and ensure station areas are stocked and ready at specified daily time consistent with department goals and objectives.
Assist with care and maintenance of department equipment and supplies.
Maintain department records, reports, and files as required, including stockroom requisitions.
Remain flexible to work other shifts, holidays, and weekends as requested.
Maintain established hospital and departmental policies and procedures, objectives, confidentiality, quality improvement program, compliance, safety, infection control, and environmental standards.
Maintain professional growth and development through attendance at seminars, workshops, conferences or in-services, professional affiliations, or journals to stay abreast of current trends in field of expertise.
Meet annual competency and retraining requirements.
Attend meetings as required.
Adheres to dress code, appearance is neat and clean.
Wears a hair restraint at all times.
Maintains regulatory requirements.
Maintains patient confidentiality at all times.
Reports to work on time and as scheduled, completes work within designated time.
Wears identification while on duty, uses computerized punch time system correctly.
Represents the organization in a positive and professional manner.
Actively participates in performance improvement and continuous quality improvement.
Complies with all organizational policies regarding ethical business practices, policies and standards.
Communicates the mission, ethics and goals of the facility, as well as the focus statement of the department.