Site: The Brigham and Women's Hospital, Inc.


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
40 Hours - Day Shift GENERAL SUMMARY/ OVERVIEW STATEMENT: Responsible for the preparation, cooking and serving of the food for any assigned station (area) with additional station(s) food preparation as daily activity requirements indicate. Assists first cook with ingredient preparation. Maintains safe and sanitary work area and equipment following department policies and procedures within state, city and federal guidelines. May ring cash sales for a designated station. PRINCIPAL DUTIES AND RESPONSIBILITIES: 1. Responsible for preparing the assigned station (area) for service according to policy and procedures/task lists. 2. Assumes production responsibilities for the station(s) preparing food according to standardized recipes and daily production worksheet. Uses portion control guidelines. 3. Cooks items according to department policy and procedures, assists with serving customers. 4. Adheres to department safety and sanitation standards for food handling. 5. Maintains clean and sanitary work areas and equipment following department, state, city and accredited agency guidelines. 6. Records all food production on appropriate form for utilization by Production Managers for future forecasting or inventory control. 7. Ensures that foods at the station (area) are maintained at proper holding temperatures. 8. Responsible for the complete sanitation of the equipment at the station (area). Must follow established cleaning and detergent dispensing procedures as outlined by the Operations Manager to ensure that all fire/safety standards are met. 9. Assists with the preparation of special items for functions. Assists with set up and delivery. 10. Responsible for setting up the supplies for the following day. 11. Responsible for following cash sales policies and procedures.



Qualifications


1. Must be able to read, write and speak English and be able to do simple mathematical calculations. 2. Must be able to understand simple instructions required for performance of daily routine. 3. Three to six months of related work needed. SKILLS/ ABILITIES/ COMPETENCIES REQUIRED: 1. Must be able to read and interpret needs of production sheets, tasklist and function sheet. 2. Must have good normal dexterity and eyesight in order to use food service equipment (scales, oven, fryer, grill, qualheim slicer, steamer) safely and proficiently. 3. Must be able to inventory items and make appropriate adjustments for production when necessary. 4. Must be able to follow recipes and evaluate needed ingredients, measuring and utilizing appropriately. 5. Must have a basic knowledge of cooking and preparation of food stuffs, especially grilled and fried items. 6. Must have the ability to function independently within the broad scope of departmental policies/procedures and goals. 7.Work may involve occasional light to heavy manual effort in transporting supplies/ foodstuffs. 8. Must have good interpersonal skills since position requires employee to interact with customers and fellow employees. WORKING CONDITIONS: 1. Work requires prolonged periods of walking and standing (90% of work day). 2. Some pulling and pushing of equipment and lifting (± 30%). 3. Exposure to hot/cold temperature changes. 4. Exposure to noise from equipment and congested area during meal service. 5. Position can expose employee to hazards of bodily harm from slicers, cooking equipment and cleaning agents if care is not followed.



Additional Job Details (if applicable)


Additional Job Description



Remote Type


Onsite



Work Location


75 Francis Street



Scheduled Weekly Hours


40



Employee Type


Regular



Work Shift


Day (United States of America)



EEO Statement:


The Brigham and Women's Hospital, Inc. 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.