Nutrition Guest Representative

South Shore Health•Weymouth, MA

2d•Onsite

About The Position

Under the direction of a Supervisor or Manager, the Nutrition Guest Representative supports a positive patient experience with nutrition services. The role obtains menus using automated systems, reviews meal choices with patients to ensure understanding and compliance with diet orders, delivers meals, conducts post-meal satisfaction rounds, collects trays, and maintains nourishment kitchens through stocking, rotation, and sanitation. All services must follow food-handling procedures, infection-control policies, hospital safety guidelines, and applicable regulatory requirements. The representative provides hospitality and food services to patients, families, and visitors in a way that reflects positively on the hospital, contributes to patient satisfaction goals, and supports a pleasant, professional, safe, and clean work environment. The position visits patients of all ages to explain meal service, present menus, check dietary needs and allergies, and help select appropriate items. It delivers meals and snacks using department scripts and patient-identification protocols, checks on patients after meals, addresses or reports concerns, and notifies Environmental Services of room-related issues. The representative also identifies and communicates nutritional risks or special dietary needs, maintains kitchen stock and cleanliness, uses departmental technology and systems, and completes required learning and education. The role is part-time, budgeted for 16 hours, with varied shifts of 6:30 a.m.–3:00 p.m. and 4:00 p.m.–7:30 p.m. Weekday, weekend, and holiday availability is required. The listed compensation range is $17.30–$24.75.

Responsibilities

Visit patients daily as assigned to obtain menu selections and explain nutrition services.
Present menus and assist patients with choices that comply with physician-ordered diets, dietary restrictions, food allergies, and texture modifications.
Deliver meals and snacks using department scripting and patient-identification procedures; ensure bedside tables are clear and within reach.
Revisit patients after meal service, collect trays, ask whether patients need anything else, and return the tray truck to the dish room within expected time frames.
Notify Environmental Services of room-related issues and report patient complaints or service concerns to a supervisor or manager.
Follow patient-safety, infection-control, food-handling, personal-hygiene, uniform, and hospital safety procedures.
Recognize patients at nutritional risk or with special dietary needs, review menus for nutritional adequacy and cultural appropriateness, access interpreter assistance or Culture Vision as needed, and communicate concerns to the appropriate nutrition staff.
Maintain nourishment kitchens by taking inventory, restocking to par levels, dating and rotating stock, storing supplies properly, and keeping refrigeration and condiment cabinets clean and organized.
Report kitchenette equipment requiring detailed cleaning to a manager or supervisor.
Use systems including Outlook, Epic, CBORD, My Time, and Healthstream; monitor time cards and communications, complete mandatory education, and participate in continued learning.
Perform other duties as required by operational needs.