Responsible for preparing and assembling hot and cold food items in accordance with established policies and procedures to support patient, cafeteria, and catering needs.
Ensures all food meets departmental standards for quality, portion control, and presentation.
Essential Functions:
- Maintain safety and sanitation standards in accordance with hospital and departmental policies
- Set up hot food trayline for breakfast, lunch, and dinner; ensure readiness at least 15 minutes prior to meal service
- Prepare and pan hot food items including breakfast meats, home fries, soups, and broths using proper safety procedures
- Reheat soups and broths following established guidelines (e.g., bain-marie processes)
- Monitor and record food temperatures for each meal; notify supervisor of any discrepancies
- Plate and prepare special diet items, including ground and pureed foods, and deliver to appropriate service areas
- Replenish food items on the trayline throughout meal service to ensure continuous availability
- Communicate effectively with production cooks and leadership regarding food needs, delays, or equipment issues
- Remove and properly store or consolidate food items after meal service based on quality standards
- Follow established par levels and anticipate inventory needs to prevent shortages
- Identify and report food quality or quantity concerns during meal service
- Ensure proper food handling, storage, and temperature control practices are consistently maintained
- Safely operate kitchen equipment, including food processors, knives, and other preparation tools
Knowledge, Skills, and Abilities
- Knowledge of food service operations, including line set-up and temperature requirements
- Knowledge of food preparation techniques, presentation standards, and quality control
- Ability to safely operate cleaning equipment and use sanitation supplies
- Ability to follow routine verbal and written instructions with attention to detail
- Ability to read, write, and communicate effectively
- Ability to understand and adhere to safety and sanitation procedures
- Ability to lift, move, and handle heavy items as needed
- Basic knowledge of inventory control and ordering of supplies and equipment
- Skill in preparing and cooking a variety of food items in a fast-paced environment
- Ability to work independently but also be a team player
Education
High School Diploma or Equivalent Preferred
Can this role accept experience in lieu of a degree?
Yes
Licenses and Credentials
ServSafe Food Handler Certification - ServeSafe National Restaurant Association preferred
Experience
directly related experience 1-5 years required
Minimum Starting Pay:
$18.58
- Standing Frequently (34-66%)
- Walking Frequently (34-66%)
- Lifting Occasionally (3-33%)
- Carrying Occasionally (3-33%)
- Pushing Occasionally (3-33%)
- Pulling Occasionally (3-33%)
- Balancing Frequently (34-66%)
- Stooping Occasionally (3-33%)
- Reaching Occasionally (3-33%)
- Feeling Constantly (67-100%)
- Vision - Far Constantly (67-100%)
- Vision - Near Constantly (67-100%)
- Talking Constantly (67-100%)
- Hearing Constantly (67-100%)
The General Hospital Corporation is an Equal Opportunity 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.
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Massachusetts General Hospital
$18.58 - $26.58
Jun 28, 2026