At Mass General Brigham, we know it takes a surprising range of talented professionals to advance our mission—from doctors, nurses, business people and tech experts, to dedicated researchers and systems analysts. As a not-for-profit organization, Mass General Brigham is committed to supporting patient care, research, teaching, and service to the community. We place great value on being a diverse, equitable and inclusive organization as we aim to reflect the diversity of the patients we serve.
At Mass General Brigham, we believe a diverse set of backgrounds and lived experiences makes us stronger by challenging our assumptions with new perspectives that can drive revolutionary discoveries in medical innovations in research and patient care. Therefore, we invite and welcome applicants from traditionally underrepresented groups in healthcare — people of color, people with disabilities, LGBTQ community, and/or gender expansive, first and second-generation immigrants, veterans, and people from different socioeconomic backgrounds – to apply.
Job Summary
Summary<br>Supervises and coordinates the activities of food service personnel engaged in the preparation and serving of meals. Coordinates the acquisition of food items and functionally supervises the activities of other employees engaged in similar work.<br><br>Does this position require Patient Care?<br>No<br><br>Essential Functions<br>-Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts. <br>-Prepares work schedules and assigns personnel to meet production plans. <br>
-Inspects orders to ensure that all foods meet prescribed standards for presentation, temperature, and proper portioning; instructs food service personnel in accepted standards. <br>
-Prepares and/or supervises the preparation of a wide range of cold dishes, appetizers, and fillings for distribution to multiple food service sites. <br>
-Maintains food production records, reports, and department files as required. <br>
-May order food items directly from suppliers; evaluates suppliers to determine the best and most cost-effective sources of specific items. <br>
Qualifications
Education
Associate's Degree Nutrition required
Can this role accept experience in lieu of a degree?
Yes
Licenses and Credentials
ServSafe Food Handler Certification - ServeSafe National Restaurant Association preferred
Experience
food service experience 5-7 years required experience in a supervisory role 2-3 years preferred
Knowledge, Skills and Abilities
- Knowledge of supplies, equipment, and/or services ordering and inventory control.
- Ability to resolve customer complaints and concerns.
- Ability to monitor and/or maintain quality control standards.
- Ability to plan work schedules and assign duties; ability to provide or arrange for training.
- Records maintenance skills.
- Ability to supervise and train assigned staff.
- Ability to lead and train staff and/or students.
- Knowledge of organizational structure, workflow, and operating procedures.
- Ability to read, understand, follow, and enforce safety procedures.
- Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
Additional Job Details (if applicable)
Physical Requirements
Standing Frequently (34-66%)Walking Frequently (34-66%)Sitting Occasionally (3-33%)Lifting Occasionally (3-33%) 35lbs+ (w/assisted device)Carrying Occasionally (3-33%) 35lbs+ (w/assisted device)Pushing Occasionally (3-33%)Pulling Occasionally (3-33%)Climbing Occasionally (3-33%)Balancing Frequently (34-66%)Stooping Occasionally (3-33%)Kneeling Occasionally (3-33%)Crouching Occasionally (3-33%)Crawling Occasionally (3-33%)Reaching Occasionally (3-33%)Gross Manipulation (Handling) Frequently (34-66%)Fine Manipulation (Fingering) Frequently (34-66%)Feeling Constantly (67-100%)Foot Use Rarely (Less than 2%)Vision - Far Constantly (67-100%)Vision - Near Constantly (67-100%)Talking Constantly (67-100%)Hearing Constantly (67-100%)
Remote Type
Onsite
Work Location
2014 Washington Street
Scheduled Weekly Hours
0
Employee Type
Per Diem
Work Shift
Rotating (United States of America)
EEO Statement:
The General Hospital Corporation is an Affirmative Action Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. 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.
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.