Food Service Worker II

Mass General Brigham•Dover, NH

2d•$18 - $23•Onsite

About The Position

Performs a wide range of duties involved with preparing and/or serving foods and beverages in one or more food service environments. The position is onsite at Wentworth-Douglass Hospital and does not require patient care. Duties are performed under detailed instruction and according to the needs of the service area.

Requirements

2–3 years of food service experience required.
High school diploma or equivalent preferred; experience cannot be substituted for a degree requirement.
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Ability to follow routine verbal and written instructions and to read and write.
Ability to understand and follow safety procedures and safely use cleaning equipment and supplies.
Ability to lift and manipulate heavy objects.
Knowledge of food-service line setup and temperature requirements.
Skill in cooking and preparing a variety of foods.
Knowledge of food preparation and presentation methods, techniques, and quality standards.

Responsibilities

Set up food service, kitchen, or salad-area facilities, equipment, and utensils; check food temperatures and prepare areas for daily operations, and operate cooking or bakery equipment as assigned.
Transport food and supplies from the main kitchen, bakery, or salad preparation area to serving locations by carrying them or using a motorized cart.
Set up hot and cold food lines, ice cream, yogurt, or ice machines, select appropriate utensils, and set steam-line temperatures for menu items.
Prepare or assist with preparing hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and similar foods as appropriate.
Serve food from counters or steam tables, provide appropriate portions, and add relishes and garnishes as directed.
Replenish foods, silverware, glassware, dishes, and trays at serving stations; order and replenish condiments as needed.
Address day-to-day equipment and food-supply problems; identify and ensure disposition of spoiled or unattractive food, defective supplies or equipment, and unusual conditions.
Clean and maintain work areas, floors, facilities, pots, pans, service ware, utensils, and equipment as appropriate; collect and dispose of garbage and trash in designated containers.