Tray line Server- Hot Expeditor

Mass General Brigham•Boston, MA

2d•$18 - $24•Onsite

About The Position

Site: The General Hospital Corporation 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 • 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 tray line as called. Understand the different items for ground and pureed items. Deliver special foods to the appropriate “pod”. • Refill tray line frequently during meal period. • Work closely with Production area cook. Communicate food items needed with an appropriate lead time. • Communicate with Tray line Managers/Supervisors and Production managers about food items being late or equipment not properly functioning. • Remove food after tray line 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 tray line 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. 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. Read and understand English. • Ability to count and perform basic math skills. • Ability to calculate weights and measurements. • Understand food preparation techniques; dice, julienne, finely chop • Ability to meet time deadlines for setting up tray line. • Works with minimal supervision

Requirements

High School Diploma or Equivalent required
food service experience 2-3 years required
Knowledge of supplies, equipment, and/or services ordering and inventory control.
Ability to follow routine verbal and written instructions.
Ability to read and write.
Ability to understand and follow safety procedures.
Ability to safely use cleaning equipment and supplies.
Ability to lift and manipulate heavy objects.
Knowledge of food service lines set-up 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 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 tray line as called. Understand the different items for ground and pureed items. Deliver special foods to the appropriate “pod”.
Refill tray line frequently during meal period.
Work closely with Production area cook. Communicate food items needed with an appropriate lead time.
Communicate with Tray line Managers/Supervisors and Production managers about food items being late or equipment not properly functioning.
Remove food after tray line 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 tray line 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. 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. Read and understand English.
Ability to count and perform basic math skills.
Ability to calculate weights and measurements.
Understand food preparation techniques; dice, julienne, finely chop
Ability to meet time deadlines for setting up tray line.
Works with minimal supervision