Food Service Attendant/ 20 hours/ Rotating Weekend.

Works under supervision and according to established policies and procedures and assists with the production, plating, and serving of foods (salads, desserts, deli, grill items) for the Cafeteria. Responsible for inventorying food items and keeping accurate records of food production. Must maintain sanitary work areas and utensils. Assists with ware-washing when necessary.

1. Prepares station for daily work responsibility gathers production sheets, equipment, food stuffs.

1. Inventories all food items in refrigerator and evaluates food acceptability using established standards and consults with supervisor.

1. Prepares food items/production and function sheet.

1. Maintains proper temperatures of food and equipment and alerts supervisor of any discrepancies.

1. Keeps accurate records of food production and usage figures after meal service on appropriate form.

1. Rotates stock accordingly.

1. Maintains safe and sanitary work areas and equipment in compliance with established policies, procedures, state and city health codes and accrediting agencies.

1. Assists in the maintenance of two dining rooms which includes wiping tables and chairs, cutlery status, condiment status, supply truck and tray return.
2. Serves customers on the entree, grill, deli and salad stations, following appropriate portion control guidelines and when necessary.

1. Assists with restocking stations when necessary.

1. Operates meat slicer, mixer and toaster on a daily basis. Uses ovens, steamer, grills, fryers and kettle per production operation needs.

1. May be requested to perform other duties such as some limited cooking, cashing, waiting on tables, setting up functions or intense cleaning as needed.

1. Ability to understand simple instruction required for performance of daily routines.

2. Must be able to read and interpret needs of production sheets, task list.

1. Must have good normal dexterity and eyesight in order to use food service

equipment (scales, slicers, ovens, etc.) safely and proficiently.

1. Must be able to inventory items and make appropriate adjustment for productivity.

1. Must be able to assess certain situations in the operation that must be corrected or reported to supervisorssuch as malfunctioning equipment, potential safety hazards, customer complaints.

1. Ability to follow recipes and evaluate needed ingredients, measuring and weighing appropriately.

1. Using appropriate forms performs some record keeping (production sheets, inventory sheets, time and temperature logs).

1. Work requires prolonged periods of walking and standing (90% of work day).

1. Some pulling and pushing of equipment, lifting (20%).

1. Exposure to hot/cold temperature changes.

1. Exposure to noise from equipment and congested area at meal time.

Brigham and Women's Hospital is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, sex, color, religion, national origin, sexual orientation, protected veteran status, or on the basis of disability