Nutrition Guest Representative

South Shore Health•Weymouth, MA

1d•$17 - $25•Onsite

About The Position

Under the direction of the Supervisor/Manager, the Nutrition Guest Representative supports a positive patient experience with nutrition services. Using automated systems, the representative obtains patient menus, reviews choices to ensure understanding and compliance with diet orders, delivers meals, conducts post-meal customer satisfaction rounds, and collects trays. The role also oversees stocking, rotation, and sanitation of nourishment kitchens. Services must comply with food-handling practices, infection-control policies, hospital safety guidelines, and applicable regulatory requirements. The representative provides hospitable food services to patients, families, and visitors, contributes to patient satisfaction goals, and helps maintain a pleasant, professional, safe, and clean work environment. This is a part-time role budgeted for 16 hours. Shifts vary and may be 6:30 a.m.–3:00 p.m. or 4:00 p.m.–7:30 p.m. Weekday, weekend, and holiday availability is required. The stated compensation range is $17.30–$24.75.

Requirements

Availability for varied shifts, including weekdays, weekends, and holidays.
Ability to follow patient-identification, food-handling, infection-control, safety, personal-hygiene, uniform, and department-scripting procedures.
Ability to use workplace systems and learn new technologies and procedures.

Responsibilities

Visit assigned patients daily to obtain menu selections and explain nutrition services.
Use available resources to ensure patients are visited for menu selections; follow department scripting and report complaints to a supervisor or manager.
Present menus and assist patients with choices while accounting for physician-ordered diets, food allergies, special dietary needs, and texture modifications.
Deliver meals and snacks, follow patient-identification and entry protocols, and ensure bedside tables are cleared and within reach.
Revisit patients after meal service, collect dirty trays, return trays to the dish room within expected time frames, and ask whether patients need assistance or room cleaning.
Notify Environmental Services of room-related issues.
Follow patient-identification, infection-control, and other safety procedures; recognize patient-care signage and report faulty equipment or other safety concerns.
Review menus for nutritional adequacy, cultural appropriateness, and patient satisfaction; obtain interpreter assistance or use Culture vision as needed, and communicate concerns to the appropriate manager, supervisor, nutrition coordinator, or dietitian.
Follow food-handling, handwashing, personal hygiene, uniform, and hospital dress-code requirements.
Inventory and restock nourishment kitchens to established par levels; date, rotate, and store stock properly; keep refrigeration and condiment cabinets clean and organized; report equipment needing detailed cleaning.
Use workplace systems, including Outlook, Epic, CBORD, My Time, and Healthstream; monitor time records and communications.
Complete required education, participate in continued learning, and learn and use new technologies and procedures.
Perform other duties as required by operational needs.