Hot Expeditor/ Tray Line Server

Mass General Brigham•Boston, MA

5d•$19 - $27•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. Job Summary Responsible for the preparation and assembly hot and cold food items following the established policies and procedures in accordance with patients, cafeterias and catering menus and needs. Ensures that all food items meet standards for quality, quantity, and portion control as set by the department. Maintains safety and sanitation standards within the unit.

Requirements

High School Diploma or Equivalent required
5-7 years directly related experience required
Ability to work independently but also be a team player.
Moderate physical effort requiring long periods of standing, walking, and periodic lifting of 50 pounds or more.

Nice To Haves

ServSafe Food Handler Certification - ServeSafe National Restaurant Association preferred

Responsibilities

Set up hot food trayline for current day’s meals – breakfast, lunch, and dinner. Hot food line must be setup 15 minutes prior to each meal
For breakfast, pans of hot food from oven and pan up; breakfast meat and home fries. Pan soups and broths utilizing correct procedure to prevent safety incidents from happening.
Retrieve ROP soups and broths from refrigerator, place in bain-marie to reheat
Take temperatures of all hot foods and soups and record for each meal. Notify supervisor if temperatures are not at the appropriate level.
Plate special foods for trayline as called. Understand the different items for ground and pureed items. Deliver special foods to the appropriate “pod”.
Refill trayline frequently during meal period.
Work closely with Production area cook. Communicate food items needed with an appropriate lead time.
Communicate with Trayline managers and Production managers about food items being late or equipment not properly functioning.
Remove food after trayline is completed. Consolidate food as appropriate based on quality.
Follows par levels as determined by Production/Census and able to identify shortages before they occur and appropriate procedures for getting all products needs for trayline service.
Ability to identify food quality, quantity and report any discrepancies to the manager work area during meal services for any needs or requirements.
Closely observes sanitation of food and area, proper food handling techniques, storage and food temperature control procedures.
Follows Hospital and Department safety policies and routinely practices sound safety procedures and techniques, especially when working with any food preparation machines, food processors, knives, micro-waves, and other equipment to assure safety of self and others.