Sobre este puesto de Supervisor, Food Services en Mass General Brigham
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
SummarySupervises and coordinates the activities of food service personnel involved in the preparation and service of meals. Coordinates the acquisition of food and supplies, oversees food production activities, ensures compliance with quality and service standards, and provides day-to-day leadership to support efficient cafeteria operations.
Patient Care: No
Qualifications
Job Description
The Cafeteria Worker Lead is responsible for supervising and coordinating food service operations to ensure the timely preparation and service of high-quality meals. This role oversees food production, inventory management, staffing assignments, and operational standards while providing functional leadership to food service employees.
Essential Responsibilities
- Supervise and coordinate the daily activities of food service personnel involved in meal preparation and service.
- Estimate daily and weekly food production and inventory requirements based on menu forecasts and operational needs.
- Coordinate procurement and inventory levels to ensure adequate food and supply availability.
- Prepare work schedules and assign staff to meet production and service demands.
- Monitor food preparation and service to ensure compliance with established standards for quality, presentation, temperature, and portion control.
- Train and guide staff on food service procedures, safety standards, and service expectations.
- Prepare and/or oversee the preparation of a variety of food items for cafeteria service.
- Maintain accurate production records, inventory documentation, reports, and departmental files.
- Assist with food purchasing activities, including evaluating products and vendors to ensure quality and cost-effective purchasing.
- Promote adherence to food safety, sanitation, and workplace safety standards.
- Provide leadership and support to team members to ensure efficient and effective cafeteria operations.
Qualifications
- High school diploma or equivalent required.
- Previous cafeteria, food service, restaurant, hospitality, or institutional food production experience preferred.
- Prior supervisory or lead experience preferred.
- Knowledge of food safety, sanitation, and quality assurance practices.
- Strong organizational, communication, and customer service skills.
- Ability to work in a fast-paced environment while managing multiple priorities.
- Ability to stand for extended periods and perform physical tasks including lifting, bending, and frequent movement.
Licenses & Certifications
- ServSafe Food Handler Certification preferred.
Experience
- 2 to 3 years of food service experience preferred.
- 1 to 2 years of supervisory or lead experience preferred
Monday-Friday 9:30am-6:00pm
Additional Job Details (if applicable)
Physical Requirements
- Standing Frequently (34-66%)
- Walking Frequently (34-66%)
- Sitting Occasionally (3-33%)
- Lifting Occasionally (3-33%)
- Carrying Occasionally (3-33%)
- Pushing Occasionally (3-33%)
- Pulling Occasionally (3-33%)
- Stooping Occasionally (3-33%)
- Kneeling Occasionally (3-33%)
- Crouching Occasionally (3-33%)
- Reaching Occasionally (3-33%)
- 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
Work Location
Scheduled Weekly Hours
Employee Type
Work Shift
Pay Range
$27.95 - $40.70/Hourly
Grade
6
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.