Food Service Specialist

SouthCoast Health; New Bedford (MA); On-site; USD 22,000 - 30,000; Part time

Benefits offered by this job

Competitive pay

Generous earned time off

Tuition assistance

403B retirement plan

Employee wellbeing program

Job summary

Southcoast Health is seeking a Food Service Specialist at St. Luke's Hospital, New Bedford, MA. The role involves preparing short-order and made-to-order foods, and garde manger items, while ensuring quality, proper temperatures, and cost control.

Flexible shifts include early mornings with every other weekend and holiday rotation. Responsibilities include maintaining sanitation, keeping records, and supporting a healthy kitchen environment.

Qualifications

• High school diploma or equivalent.
• Experience with proper food safety/sanitation procedures and HACCP knowledge preferred.
• One year of culinary experience in an institutional setting preferred.
• Fully vaccinated against seasonal influenza and COVID-19 or eligible for exemption with a signed statement.
• Compensation: pay rate determined by experience.

Responsibilities

• Prepare short-order and made-to-order foods as needed for all departmental feeding responsibilities.
• Prepare Garde Manger items when required.
• Monitor food produced for quality, temperature and flavor; identify issues by tasting and visual checks and adjust recipes for yields/costs.
• Keep production and temperature records up to date and report problems to Chef/Manager.
• Maintain refrigerators and freezers clean and organized; follow sanitation guidelines.

Skills

Food safety knowledge

Attention to detail

Teamwork

Education

High school diploma or GED

Job description

Community Focused. Care Driven.

Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it.

Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout southeastern Massachusetts and Rhode Island.

Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home.

Find out for yourself why Southcoast Health has been voted 'Best Place to Work' for 7 years in a row!

We are searching for a talented Food Service Specialist

Hours: 24hrs

Shift:Flexible shifts & hours with every other weekend and holiday rotation; 6:00am - 2:30pm, 7:00am - 3:30pm, 8:00am - 4:30pm

Location: St. Luke's Hospital - New Bedford, MA

A career at Southcoast Health offers you:

• A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve
• Competitive pay and comprehensive benefits package
• Generous Earned Time Off Package**
• Employee Wellbeing Program
• 403B Retirement Plan with company match
• Tuition assistance / Federal Loan Forgiveness programs
• Professional growth opportunities and customized leadership training

**Available to regular status employees who are scheduled to work a minimum of 24 hours.

Southcoast Health is an Equal Opportunity Employer.

Position reports to the Manager or designee. Perform a variety of duties including but not limited to prepare short-order foods, made to order foods and Garde Manger needed for all departmental feeding responsibilities, monitor food produced for quality, temperature and flavor; identify any issues via tasting, portioning and visual appearance and make corrections; extend accurately recipes to ensure proper yields and maintain meal costs, etc. Keep production and temperature records up to date and report any problems to the Chef or Manager on duty. Responsible for maintaining all refrigerators and freezers clean and organized. Follow established sanitation guidelines. Performs other reasonable duties as assigned.

• Equal to completion of four years of high school or the equivalent is required.
• Experience with proper food safety/sanitation procedures and knowledge of HACCP principles preferred.
• One year of culinary experience in an institutional setting preferred.
• Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired.
• Compensation: Pay rate will be determined based on level of experience.