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
GENERAL SUMMARY: - Works under general supervision of a Food Service Supervisor and follows established procedures and job flows. - Assembles trays for patients. - Cleans assigned area & equipment after meal service. - Delivers food to patient floors. - Delivers trays directly to patients when needed. - Works in the dish room area as needed. - Checks in daily food and non- food items for tray line and stores them in a sanitary manner. - Obtains and stocks all items necessary to operate tray line from other areas of the department. - Ensures that tray line operations run in an efficient manner.
PRINCIPAL DUTIES AND RESPONSIBILITIES: Set up pods- includes: China, silverware, food items, ice for the milks, all equipment Work assigned station on tray line. Supply pods during meal service. Pushes trucks to the hallway, keeps area clean and neat. Put Order Away, Clean Storage Areas, Sweep/Mop / Keep shelves organized.
POD - Prepare and deliver patient food trays. - Works in dish room area stripping trays as assigned - Prepares workstation along tray line / POD. Assembles utensils, proper containers and plates in appropriate quantity for meal service. Alert appropriate personnel within area if additional products or supplies are needed. Alert appropriate personnel to issues such as incorrect temperature, poor appearance of food, unacceptable quality of any kind as far as the food is concerned. - Breaks down and restocks all workstations when meal service is complete. Washes assigned area of tray line / POD. Stocks all refrigerators, check temperatures of all refrigerators. Report any problems w/equipment or refrigeration to supervisor. Prepares next meal service trays with mats and napkins. May be assigned to breakdown and clean POD refrigerators, tables and condiment containers. Will be assigned to clean and polish stainless steel, reach in coolers and freezers.
Pick- up and Store supplies from the DSC. Rotates all stock according to First In First Out (FIFO) procedures. - Sweep and mop tray line area and hallway. Remove all accumulated trash to refuse area. - Remove empty milk and bread creates to the DSC. Handles food, supplies and equipment in a manner that meets federal state, local and The Joint Commission regulations. - Must be customer service oriented and meet all guidelines of patient rights and patient confidentiality. - Other duties may be assigned as business and staffing needs change.
SUPERVISORY RESPONSIBILITY: - No responsibility for the work of others FISCAL RESPONSIBILITY: - Must care for equipment and supplies in a careful manner to keep costs down. IE. Reduce breakage of china and reduce food waste.
QUALIFICATIONS: - Must be able to read, speak, write and understand English. - Must be able to follow basic oral and written directions
SKILLS/ ABILITIES/ COMPETENCIES REQUIRED: - Prior experience in a food service setting preferred - Able to communicate with a diverse patient and employee base - Must be dependable – no excessive absenteeism/lateness - per department policy. - Understands and follows Safety and Sanitation procedures WORKING CONDITIONS: - Must be able to bend, stoop, reach and lift weights averaging 30lbs. Must be able to lift 30lbs. - Must be able to stand/walk for 100% of work day - Must be able to transport minimum of 1 meal cart: maximum of 2 meal carts. - Must be able to work independently and provide a safe work environment. - Works in an institutional kitchen environment where there is varying levels of temperature and noise
Additional Job Details (if applicable)
Onsite
273 Charles Street
40
Regular
Day (United States of America)
Pay Range
$17.71 - $24.28/Hourly
Grade
2
At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.
1200 The General Hospital Corporation is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at (857)-282-7642.
Mass General Brigham Competency Framework
At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.