Role overview

Qualifications

Associate's Degree in Nutrition required
ServSafe Food Handler Certification preferred
5-7 years of food service experience required
2-3 years of supervisory experience preferred

Responsibilities

Supervises and coordinates the activities of food service personnel engaged in the preparation and serving of meals
Prepares work schedules and assigns personnel to meet production plans
Inspects orders to ensure that all foods meet prescribed standards for presentation and temperature
Maintains food production records, reports, and department files as required

Key facts

Remote from: Massachusetts (USA)
Part time
Senior (5-10 years)
Service Delivery Manager
English

Hard skills

Food Systems Management Inventory Control

Other skills

Budgeting
Quality Control
Customer Service
Scheduling
Record Keeping
Leadership
Communication
Problem Solving
Teamwork

About the company

Brigham and Women's Hospital

Hospitals & Health Care

Boston's Brigham and Women's Hospital (BWH) is an international leader in virtually every area of medicine and has been the site of pioneering breakthroughs that have improved lives around the world. A major teaching hospital of Harvard Medical School, BWH has a legacy of excellence that continues to grow. With two outstanding hospitals, over 150 outpatient practices, and over 1,200 physicians, we serve patients from New England, throughout the United States, and from 120 countries around the world. The BWH name is a reflection of our history. In 1980 three of Boston’s oldest and most prestigious Harvard Medical School teaching hospitals - the Peter Bent Brigham Hospital, the Robert Breck Brigham Hospital, and the Boston Hospital for Women – merged to form Brigham and Women’s Hospital. As a national leader in improving health care quality and safety, we have helped to develop some of the industry’s best practices including computerized physician order entry (CPOE) to prevent medication errors. The CPOE is now a nationally-accepted safety practice. The BWH Biomedical Research Institute (BRI) is one of the most powerful biomedical research institutes in the world and the second largest recipient of National Institutes of Health (NIH) funding among independent hospitals in the United States. BWH has long had great success in research as measured by the number of important discoveries made, the size and scope of its research portfolio and the volume of publications annually. BWH is a training ground for physicians, nurses, and allied health professionals. We have 1,100 trainees in over 140 of the most sought after training programs in the world, and also host Harvard Medical School students in rotations throughout our programs. As our global health services expand, our clinical trainees have rich opportunities to contribute and learn in challenging environments around the world. Brigham and Women's Hospital is an EEO, AA, VEVRAA Employer.

Company details

IndustryHospitals & Health Care

Company size10001

Links

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Job description

Site: The General Hospital Corporation

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

Summary 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. Does this position require Patient Care? No Essential Functions -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. 
-Prepares work schedules and assigns personnel to meet production plans. 
-Inspects orders to ensure that all foods meet prescribed standards for presentation, temperature, and proper portioning; instructs food service personnel in accepted standards. 
-Prepares and/or supervises the preparation of a wide range of cold dishes, appetizers, and fillings for distribution to multiple food service sites. 
-Maintains food production records, reports, and department files as required. 
-May order food items directly from suppliers; evaluates suppliers to determine the best and most cost-effective sources of specific items.

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

55 Fruit Street

Scheduled Weekly Hours

Employee Type

Per Diem

Work Shift

Rotating (United States of America)

Pay Range

$27.95 - $40.70/Hourly

Grade

At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.

EEO Statement:

1200 The General Hospital Corporation is an Equal Opportunity Employer. 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. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at (857)-282-7642.

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.