Hot Expeditor/ Tray Line Server
Job Description
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
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.
Qualifications
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
Additional Job Details (if applicable)
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%)
Remote Type
Work Location
Scheduled Weekly Hours
Employee Type
Work Shift
Pay Range
$18.58 - $26.58/Hourly
Grade
3
EEO Statement:
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.