Nutrition Service Coordinator

Mass General Brigham•Boston, MA

4d•$19 - $27•Onsite

About The Position

Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham. Job Summary Works under supervision of the Food Service Supervisor. Coordinate all food service and nutrition related activities assigned to NSC on unit. Acts as customer service representative of this department. Communicate with unit floor staff (OA/RN) regarding diet order status/changes as appropriate. To ensure timely meal service, provide menus to new admissions and patients with new diet orders. As needed in circumstances of service recovery, trays may be picked up directly from tray line for expedited service to patients. Follow Patient Meal Worksheet to be sure there is a tray for each patient with the correct diet order. Order trays for new admissions or patients whose diet orders have advanced. Prepare and serve meal trays; prepare and serve coffee/tea; ensure 100% accuracy of meal tray with meal ticket. Assist patients with tray setup as needed (for example: opening milk, juice, and condiments). Collect dirty trays. Pass special nourishments to patients as appropriate. Provide a high level of customer service. Give patients menu selection sheet and explain how patient is to select food. Assist patients unable to complete selection sheet independently. Enter menu choices into computer accurately before meal period cut off times. Clean galley after each meal served, log temperature for refrigerators and freezers. Practice good personal hygiene Help tray line expedite trays as work flow allows to ensure the highest level of customer service. Inventory and order nourishments, supplements, and floor stock for nutrition and RN galley areas according to par levels for unit(s). Discard outdated nourishments or supplements. Pick up supplies from Department Service Center and practice First In First Out procedures. Maintain a strong and effective working relationship with co-workers. Assist other team members as directed and as needed. Maintain strong rapport with staff on the unit. Communicate to clinical dietitian any information related to the patient’s ability or willingness to eat. May orient or train new employees within the department. Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patient served in the department. Must be able to read, write, and speak English. Basic math skills. Food service needs/diet modification/religious food practices for sick patients. Job routine— procedures for completing different tasks. Must be capable of implementing exemplary customer service skills. Food service experience desirable. On the job training consisting of 3 weeks – 1 month. Effective interpersonal and communications skills. Ability to provide compassionate care to patients. Attention to detail. Must be able to lift 30 lbs. and must be able to stand for extended period (most of shift). Motor coordination. Ability to organize work, work efficiently and quickly, meet deadlines. Ability to understand and follow procedures. Ability to use judgment and solve problems independently. Basic computer profiency. Use of N95 Mask required for precaution rooms requiring N95 masks. Will be working in patient care areas, entering patient rooms. Galleys should be cleaned and sanitized with hospital approved cleaning products and left in “ready to serve” condition. Qualifications Experience Food Service experience is desirable Knowledge, Skills and Abilities - Ability to work independently but also be a team player. - Moderate physical effort requiring long periods of standing, walking, and periodic lifting of 50 pounds or more. Additional Job Details (if applicable) Physical Requirements Standing Frequently (34-66%) Walking Frequently (34-66%) Sitting Occasionally (3-33%) Lifting Occasionally (3-33%) 35lbs+ (w/assisted device) Carrying Occasionally (3-33%) 35lbs+ (w/assisted device) Pushing Occasionally (3-33%) Pulling Occasionally (3-33%) Climbing Occasionally (3-33%) Balancing Frequently (34-66%) Stooping Occasionally (3-33%) Kneeling Occasionally (3-33%) Crouching Occasionally (3-33%) Crawling Occasionally (3-33%) Reaching Occasionally (3-33%) Gross Manipulation (Handling) Frequently (34-66%) Fine Manipulation (Fingering) Frequently (34-66%) Feeling Constantly (67-100%) Foot Use Rarely (Less than 2%) Vision - Far Constantly (67-100%) Vision - Near Constantly (67-100%) Talking Constantly (67-100%) Hearing Constantly (67-100%)

Requirements

Must be able to read, write, and speak English.
Basic math skills.
Food service needs/diet modification/religious food practices for sick patients.
Job routine— procedures for completing different tasks.
Must be capable of implementing exemplary customer service skills.
Effective interpersonal and communications skills.
Ability to provide compassionate care to patients.
Attention to detail.
Must be able to lift 30 lbs. and must be able to stand for extended period (most of shift).
Motor coordination.
Ability to organize work, work efficiently and quickly, meet deadlines.
Ability to understand and follow procedures.
Ability to use judgment and solve problems independently.
Basic computer profiency.
Use of N95 Mask required for precaution rooms requiring N95 masks.
Will be working in patient care areas, entering patient rooms.
Galleys should be cleaned and sanitized with hospital approved cleaning products and left in “ready to serve” condition.
Ability to work independently but also be a team player.
Moderate physical effort requiring long periods of standing, walking, and periodic lifting of 50 pounds or more.

Nice To Haves

Food service experience desirable.

Responsibilities

Coordinate all food service and nutrition related activities assigned to NSC on unit.
Act as customer service representative of this department.
Communicate with unit floor staff (OA/RN) regarding diet order status/changes as appropriate.
Provide menus to new admissions and patients with new diet orders.
Follow Patient Meal Worksheet to be sure there is a tray for each patient with the correct diet order.
Order trays for new admissions or patients whose diet orders have advanced.
Prepare and serve meal trays; prepare and serve coffee/tea; ensure 100% accuracy of meal tray with meal ticket.
Assist patients with tray setup as needed (for example: opening milk, juice, and condiments).
Collect dirty trays.
Pass special nourishments to patients as appropriate.
Provide a high level of customer service.
Give patients menu selection sheet and explain how patient is to select food.
Assist patients unable to complete selection sheet independently.
Enter menu choices into computer accurately before meal period cut off times.
Clean galley after each meal served, log temperature for refrigerators and freezers.
Help tray line expedite trays as work flow allows to ensure the highest level of customer service.
Inventory and order nourishments, supplements, and floor stock for nutrition and RN galley areas according to par levels for unit(s).
Discard outdated nourishments or supplements.
Pick up supplies from Department Service Center and practice First In First Out procedures.
Maintain a strong and effective working relationship with co-workers.
Assist other team members as directed and as needed.
Maintain strong rapport with staff on the unit.
Communicate to clinical dietitian any information related to the patient’s ability or willingness to eat.
May orient or train new employees within the department.
Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patient served in the department.