Boston Medical Center (BMC)
Food and Nutrition Rep (20 Hrs Rotating Day/Eves)
Boston Medical Center (BMC), Boston, Massachusetts, us, 02298
Food and Nutrition Rep (20 Hrs Rotating Day/Eves)
Under general supervision, the Patient Hospitality Service Representative is responsible for transporting, operating, and maintaining the Retherm (thermal trays) cart and its companion cart. The role provides individualized meal service to every patient, assembles patient meal trays according to diet orders ensuring diet accuracy, consults with nursing staff to maintain accurate patient information, collects patient meal trays, follows sanitation procedures for cleaning the cart, utensils, trays, dishes and miscellaneous items, maintains and delivers nourishment supplies to patient floor units, follows established guidelines for food items in patient units, and records food, refrigerator and freezer temperatures daily to ensure food safety.
Essential Duties/Responsibilities
Assemble meal service cart and its companion cart with all food items and condiments to match menu and diet orders.
Adhere to safe food handling practices while maintaining food’s proper temperatures.
Program and operate cart to refrigerate, heat, and hold temperatures; notify supervisor of any malfunctions.
Transport meal carts to designated patient units within scheduled times, safeguarding equipment and facilities.
Consult with nursing staff on changes affecting meal service; obtain written information from nurses or physicians; refer complaints to the Patient Services Manager or Dietary Supervisor.
Prepare cart food items for service; match correct measure serving utensils to menu items; record hot and cold food temperatures at the start and end of meal service.
Greet patients, communicate menu choices based on diet orders, demonstrate knowledge of food served, and refer to dietitian when needed; utilize interpreters as appropriate.
Assemble meal trays according to patient choices and diet orders, arrange food neatly, deliver trays, ensure patient satisfaction, collect trays, dispose waste, clean and sanitize carts and utensils, and reset cart for next service.
Conduct at least one Patient Satisfaction Survey per shift; record responses and forward completed surveys to Patient Services Manager.
Provide clerical support: answer telephone courteously, record and maintain accurate patient diet information using Computrition software, ensure food delivery within 30 minutes of request.
Deliver nourishment supplies and floor stock; maintain par levels, rotate stock, discard expired items, record unit refrigerator and freezer temperatures, keep storage area clean.
Prepare special infant and adult formulas, shakes, and tube feedings using a commercial blender; follow written recipes and maintain cleanliness.
Assist new staff with orientation and on‑job training.
Observe BMC behavioral standards; arrive clean, neat, in authorized uniform.
Follow hospital infection control, safety procedures, and HACCP food safety guidelines.
Fulfill all mandatory hospital, state, and regulatory employment requirements.
Education
High school diploma or GED is preferred.
Experience
Minimum two years in a food service or customer service environment.
Patient feeding experience with all age groups and diet experience preferred.
Knowledge & Skills
Basic principles of nutrition, diets, recipes, and food service.
Fluent in English; strong written and verbal communication; ability to follow diet orders accurately.
Effective interpersonal skills with patients, medical staff, and dietary staff.
Knowledge of federal, state, and local sanitation and food handling regulations.
Ability to lift up to 40 lbs and transport cart; dexterity for handling food and equipment; walk and stand ~95% of the time.
Compensation Range
$18.58 – $22.20 per hour. This estimate is based on minimum qualifications; actual compensation considers education, experience, and certifications.
Equal Opportunity Employer / Disabled / Veterans Boston Medical Center is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, veteran status or any other protected class under applicable law.
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Essential Duties/Responsibilities
Assemble meal service cart and its companion cart with all food items and condiments to match menu and diet orders.
Adhere to safe food handling practices while maintaining food’s proper temperatures.
Program and operate cart to refrigerate, heat, and hold temperatures; notify supervisor of any malfunctions.
Transport meal carts to designated patient units within scheduled times, safeguarding equipment and facilities.
Consult with nursing staff on changes affecting meal service; obtain written information from nurses or physicians; refer complaints to the Patient Services Manager or Dietary Supervisor.
Prepare cart food items for service; match correct measure serving utensils to menu items; record hot and cold food temperatures at the start and end of meal service.
Greet patients, communicate menu choices based on diet orders, demonstrate knowledge of food served, and refer to dietitian when needed; utilize interpreters as appropriate.
Assemble meal trays according to patient choices and diet orders, arrange food neatly, deliver trays, ensure patient satisfaction, collect trays, dispose waste, clean and sanitize carts and utensils, and reset cart for next service.
Conduct at least one Patient Satisfaction Survey per shift; record responses and forward completed surveys to Patient Services Manager.
Provide clerical support: answer telephone courteously, record and maintain accurate patient diet information using Computrition software, ensure food delivery within 30 minutes of request.
Deliver nourishment supplies and floor stock; maintain par levels, rotate stock, discard expired items, record unit refrigerator and freezer temperatures, keep storage area clean.
Prepare special infant and adult formulas, shakes, and tube feedings using a commercial blender; follow written recipes and maintain cleanliness.
Assist new staff with orientation and on‑job training.
Observe BMC behavioral standards; arrive clean, neat, in authorized uniform.
Follow hospital infection control, safety procedures, and HACCP food safety guidelines.
Fulfill all mandatory hospital, state, and regulatory employment requirements.
Education
High school diploma or GED is preferred.
Experience
Minimum two years in a food service or customer service environment.
Patient feeding experience with all age groups and diet experience preferred.
Knowledge & Skills
Basic principles of nutrition, diets, recipes, and food service.
Fluent in English; strong written and verbal communication; ability to follow diet orders accurately.
Effective interpersonal skills with patients, medical staff, and dietary staff.
Knowledge of federal, state, and local sanitation and food handling regulations.
Ability to lift up to 40 lbs and transport cart; dexterity for handling food and equipment; walk and stand ~95% of the time.
Compensation Range
$18.58 – $22.20 per hour. This estimate is based on minimum qualifications; actual compensation considers education, experience, and certifications.
Equal Opportunity Employer / Disabled / Veterans Boston Medical Center is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, veteran status or any other protected class under applicable law.
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