Food Service Worker - Per Diem

Beth Israel Lahey Health•Boston, MA

About The Position

The Food Service Worker supports food service operations by preparing, serving, and replenishing food; maintaining service stations and equipment; assisting customers; and completing cashier duties when assigned. The role may include working on the tray line, setting up grill and deli stations, preparing made-to-order items, and helping customers with food containers or cutting food upon request. The worker follows food safety, HACCP, sanitation, and workplace safety procedures, maintains required logs, and attends designated safety and food-related training. A high school diploma is recommended.

Requirements

Follow food safety, HACCP, sanitation, physical safety, and company risk management procedures.
Use personal protective equipment when required and report accidents and injuries in a timely manner.
Attend designated training programs, safety meetings, and allergy and foodborne illness training.
A high school diploma is recommended.

Responsibilities

Set up food service stations with entrées, soups, salads, breads, condiments, other food products, and utensils; serve and replenish food; and break down stations after meal periods.
Brew hot and cold coffee and tea, stock beverages and service areas, and potentially distribute food on the tray line or empty trash receptacles.
Maintain and clean work areas throughout the day and at the end of the shift.
When assigned cashier duties, receive and verify the cash drawer, sign required documentation, check menu and pricing displays, process sales, and provide accurate change.
Greet and interact with customers in serving, retail, and dining areas, and assist with opening containers or cutting food when requested.
Set up grill and deli areas when scheduled or assigned, prepare menu items using provided cooking and serving equipment, and clean equipment during and after use.
Assist in preparing hot and cold foods and store food properly, following temperature, labeling, refrigeration, and spoilage requirements.
Follow HACCP policies and procedures and complete refrigeration, food temperature, and dish machine logs as needed.
Inspect workstations, dining areas, and cafeteria lines for service standards, spills, and debris; clean and sanitize workstations, equipment, trays, and serving utensils according to applicable rules and procedures.
Follow food safety, physical safety, company safety, and risk management policies; use required personal protective equipment; and report accidents and injuries promptly.
Participate in safety meetings, training, and hazard assessments, and attend designated training programs and allergy and foodborne illness in-service training.