Patient Hospitality Service Rep, Food and Nutrition (40Hrs Rotating Day/Eves-AFS
Boston Medical Center, Boston, MA, United States
Patient Hospitality Service Rep, Food and Nutrition (40Hrs Rotating Day/Eves-AFSCME)
Under general supervision the Patient Hospitality Service Representative is responsible for transporting, operating and maintaining the Retherm (thermal trays) cart and its companion cart, providing individualized meal service to each patient, assembling patient meal trays following diet orders to ensure diet accuracy, consulting with nursing staff to maintain accurate patient information, collecting patient meal trays, and following established sanitation procedures.
ESSENTIAL RESPONSIBILITIES / DUTIES
Assemble meal service cart and companion cart with all food items and condiments according to menu and diet orders.
Adhere to safe food handling practices while maintaining food temperatures.
Program and operate cart to refrigerate, heat, and hold temperatures of food; notify supervisor of any equipment malfunction.
Transport meal cart and companion cart to designated patient units within scheduled times, avoiding damage to equipment and building.
Consult with nursing staff regarding changes that may affect meal service; obtain necessary information in writing from nurses or physicians; refer complaints to Patient Services Manager or Dietary Supervisor.
Prepare cart food items for service; match appropriate serving utensils; record hot and cold food temperatures at start and end of each meal.
Greet patients, communicate menu choices based on their diet orders, demonstrate knowledge of food served, and seek an interpreter when needed.
Assemble meal trays according to patient choices and diet order; arrange food attractively; deliver trays; ensure patient satisfaction before exiting the room; collect trays and dispose of waste and disposable dinnerware; clean and sanitize carts, trays, and utensils; reset cart for next service.
Conduct at least one Patient Satisfaction Survey per scheduled shift; discuss dietary issues; record answers and forward surveys to Patient Services Manager.
Provide clerical support: answer telephone courteously, maintain accurate patient data in the Diet Office and Dispatch logs, use Computrition software to enter and update diet information.
Deliver nourishment and floor stock to patient units; maintain par levels; rotate stock; follow policy regarding expired food; record unit refrigerator and freezer temperatures daily.
Prepare special infant and adult formulas, shakes, and tube feedings using a commercial blender per written recipes; maintain cleanliness of equipment and formula room.
Assist with orientation of new staff; demonstrate basic duties; provide on‑the‑job training as needed.
Observe BMC behavioral standards; report to work clean and neat in authorized uniform.
Utilize hospital behavioral standards to support mission and goals.
Follow infection control and safety procedures, including HACCP guidelines for food safety.
Fulfill all mandatory hospital, state, and regulatory employment requirements.
JOB REQUIREMENTS
EDUCATION
High school diploma or GED preferred.
EXPERIENCE
Minimum two years of experience in a food service or customer service environment.
Experience feeding all age groups and understanding dietary restrictions preferred.
KNOWLEDGE AND SKILLS
Basic principles of nutrition, diets, recipes, food preparation, and service.
Fluent reading, writing, and communication in English.
Ability to interact with patients, medical staff, and dietary staff; follow diet orders accurately.
Effective interpersonal and communication skills with a customer or patient service background.
Compliance with federal, state, and local sanitation, food preparation and handling regulations.
Capacity to lift up to 40 lbs and transport meal cart without assistance.
Dexterity to handle food and equipment efficiently and safely.
Walk and stand 95% of the time while engaged in routine activities.
COMPENSATION RANGE
$18.58 – $22.20 per hour.
EEO STATEMENT
Equal Opportunity Employer; Disabled and Veterans applicants encouraged.
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Under general supervision the Patient Hospitality Service Representative is responsible for transporting, operating and maintaining the Retherm (thermal trays) cart and its companion cart, providing individualized meal service to each patient, assembling patient meal trays following diet orders to ensure diet accuracy, consulting with nursing staff to maintain accurate patient information, collecting patient meal trays, and following established sanitation procedures.
ESSENTIAL RESPONSIBILITIES / DUTIES
Assemble meal service cart and companion cart with all food items and condiments according to menu and diet orders.
Adhere to safe food handling practices while maintaining food temperatures.
Program and operate cart to refrigerate, heat, and hold temperatures of food; notify supervisor of any equipment malfunction.
Transport meal cart and companion cart to designated patient units within scheduled times, avoiding damage to equipment and building.
Consult with nursing staff regarding changes that may affect meal service; obtain necessary information in writing from nurses or physicians; refer complaints to Patient Services Manager or Dietary Supervisor.
Prepare cart food items for service; match appropriate serving utensils; record hot and cold food temperatures at start and end of each meal.
Greet patients, communicate menu choices based on their diet orders, demonstrate knowledge of food served, and seek an interpreter when needed.
Assemble meal trays according to patient choices and diet order; arrange food attractively; deliver trays; ensure patient satisfaction before exiting the room; collect trays and dispose of waste and disposable dinnerware; clean and sanitize carts, trays, and utensils; reset cart for next service.
Conduct at least one Patient Satisfaction Survey per scheduled shift; discuss dietary issues; record answers and forward surveys to Patient Services Manager.
Provide clerical support: answer telephone courteously, maintain accurate patient data in the Diet Office and Dispatch logs, use Computrition software to enter and update diet information.
Deliver nourishment and floor stock to patient units; maintain par levels; rotate stock; follow policy regarding expired food; record unit refrigerator and freezer temperatures daily.
Prepare special infant and adult formulas, shakes, and tube feedings using a commercial blender per written recipes; maintain cleanliness of equipment and formula room.
Assist with orientation of new staff; demonstrate basic duties; provide on‑the‑job training as needed.
Observe BMC behavioral standards; report to work clean and neat in authorized uniform.
Utilize hospital behavioral standards to support mission and goals.
Follow infection control and safety procedures, including HACCP guidelines for food safety.
Fulfill all mandatory hospital, state, and regulatory employment requirements.
JOB REQUIREMENTS
EDUCATION
High school diploma or GED preferred.
EXPERIENCE
Minimum two years of experience in a food service or customer service environment.
Experience feeding all age groups and understanding dietary restrictions preferred.
KNOWLEDGE AND SKILLS
Basic principles of nutrition, diets, recipes, food preparation, and service.
Fluent reading, writing, and communication in English.
Ability to interact with patients, medical staff, and dietary staff; follow diet orders accurately.
Effective interpersonal and communication skills with a customer or patient service background.
Compliance with federal, state, and local sanitation, food preparation and handling regulations.
Capacity to lift up to 40 lbs and transport meal cart without assistance.
Dexterity to handle food and equipment efficiently and safely.
Walk and stand 95% of the time while engaged in routine activities.
COMPENSATION RANGE
$18.58 – $22.20 per hour.
EEO STATEMENT
Equal Opportunity Employer; Disabled and Veterans applicants encouraged.
#J-18808-Ljbffr