Massachusetts General Hospital
This position reports to the Patient Food Service Managers. Responsibilities include the daily management of the Patient Food Service tray line, galleys on patient care units, and the Call Center, including supervision of personnel, quality control, and accuracy of food trays. The role also involves maintaining cost-effective controls, ensuring work performance standards, sanitation, and personal hygiene practices are followed, and maintaining records and preparing reports.
Key Responsibilities:
Ensure correct processing of patient selection tickets and adherence to sanitation standards. Document food and equipment temperatures to ensure safety. Monitor food quality, assess tray attractiveness, menu adherence, and temperature standards. Take corrective actions as needed. Ensure timely tray service, reassign tasks efficiently, and verify the delivery of nutritional supplements and tube feedings per policy. Oversee inventory management, supervise ordering, and monitor staff compliance with routines. Supervise staff for menu processing, tray delivery, and unit supply processes. Manage all Call Center functions, including call handling, order placement, ticket management, and tray delivery outside meal times. Evaluate staff performance, conduct training, and manage personnel records, schedules, and discipline. Participate in process improvements, conduct inspections, and ensure staff adherence to health regulations and standards. Audit patient serviceware weekly for damage and cleanliness. Provide instruction to dietetic students and participate in in-service training sessions. Attend departmental meetings, participate in committees, and communicate policy updates. Lead special projects related to food service operations and care delivery. Provide age-appropriate patient care following departmental policies. Minimize waste of resources and ensure safety and sanitation standards are maintained. Qualifications:
Ability to read, write, and speak English. Ability to wear N95 masks. Flexibility to work varied shifts, including evenings, weekends, and holidays. Basic math skills and the ability to reprioritize during staffing or equipment issues. Proven customer service, team-building, food safety, and sanitation skills. Effective communication, resource management, and problem-solving abilities. Knowledge of computer systems and software proficiency. Understanding of infection control, emergency protocols, and unit-specific service requirements. The General Hospital Corporation is an Equal Opportunity Employer. We embrace diversity and are committed to providing reasonable accommodations for individuals with disabilities throughout the application and employment process.
#J-18808-Ljbffr
Ensure correct processing of patient selection tickets and adherence to sanitation standards. Document food and equipment temperatures to ensure safety. Monitor food quality, assess tray attractiveness, menu adherence, and temperature standards. Take corrective actions as needed. Ensure timely tray service, reassign tasks efficiently, and verify the delivery of nutritional supplements and tube feedings per policy. Oversee inventory management, supervise ordering, and monitor staff compliance with routines. Supervise staff for menu processing, tray delivery, and unit supply processes. Manage all Call Center functions, including call handling, order placement, ticket management, and tray delivery outside meal times. Evaluate staff performance, conduct training, and manage personnel records, schedules, and discipline. Participate in process improvements, conduct inspections, and ensure staff adherence to health regulations and standards. Audit patient serviceware weekly for damage and cleanliness. Provide instruction to dietetic students and participate in in-service training sessions. Attend departmental meetings, participate in committees, and communicate policy updates. Lead special projects related to food service operations and care delivery. Provide age-appropriate patient care following departmental policies. Minimize waste of resources and ensure safety and sanitation standards are maintained. Qualifications:
Ability to read, write, and speak English. Ability to wear N95 masks. Flexibility to work varied shifts, including evenings, weekends, and holidays. Basic math skills and the ability to reprioritize during staffing or equipment issues. Proven customer service, team-building, food safety, and sanitation skills. Effective communication, resource management, and problem-solving abilities. Knowledge of computer systems and software proficiency. Understanding of infection control, emergency protocols, and unit-specific service requirements. The General Hospital Corporation is an Equal Opportunity Employer. We embrace diversity and are committed to providing reasonable accommodations for individuals with disabilities throughout the application and employment process.
#J-18808-Ljbffr