Food Service Worker - Per Diem

Beth Israel Lahey Health•Boston, MA

2d•$17 - $23

About The Position

The Food Service Worker sets up, stocks, and breaks down food-service stations; serves and replenishes food; prepares beverages and made-to-order items; and maintains clean work and dining areas. The role may include tray-line work and cashier duties, including managing a cash drawer and processing customer transactions. The worker assists customers, follows food-storage and food-safety requirements, completes required logs, and complies with company, client, and regulatory safety procedures. High school diploma is recommended.

Requirements

Follow food-safety, HACCP, and applicable company, client, and regulatory procedures.
Use personal protective equipment when required by management and follow workplace safety procedures.
Attend designated training, safety meetings, and allergy and foodborne-illness in-service training.

Nice To Haves

High school diploma is recommended.

Responsibilities

Set up stations with food, condiments, utensils, and other products; serve and replenish food; and break down stations after meal periods.
Brew hot and cold coffee and tea, stock beverages, and perform general stocking in service areas.
Work on the tray line to distribute food when needed and empty trash receptacles as necessary.
When assigned cashier duty, receive and verify the cash drawer, complete required documentation, and check menu and pricing information.
Greet customers, process sales, provide accurate change, and assist customers in serving, retail, and dining areas, including with opening containers or cutting food upon request.
Set up and clean the grill area when scheduled and prepare menu items using the provided cooking equipment.
Set up the deli station when assigned and prepare fresh, made-to-order items using the provided equipment.
Assist with hot and cold food preparation and store food properly, observing temperature requirements, labeling, refrigeration placement, and spoilage guidelines.
Follow HACCP policies and procedures and complete refrigeration, food-temperature, and dish-machine logs as needed.
Inspect workstations for service-standard compliance; clean and sanitize workstations and equipment; maintain the dining area and cafeteria line; and wash trays, serving utensils, and food-service equipment.
Follow food and physical safety policies, use PPE when required, and report accidents and injuries promptly.
Comply with company safety and risk-management procedures; participate in safety meetings, training, and hazard assessments; and attend designated training, allergy, and foodborne-illness instruction.