What are the responsibilities and job description for the Nutrition Service Coordinator position at Mass General Brigham?
Site: The General Hospital Corporation
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 Discard outdated nourishments or supplements.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
Physical Requirements
Onsite
Work Location
273 Charles Street
Scheduled Weekly Hours
40
Employee Type
Regular
Work Shift
Day (United States of America)
Pay Range
$18.58 - $26.58/Hourly
Grade
3
At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.
EEO Statement
1200 The General Hospital Corporation is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at (857)-282-7642.
Mass General Brigham Competency Framework
At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.
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.
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%)
Onsite
Work Location
273 Charles Street
Scheduled Weekly Hours
40
Employee Type
Regular
Work Shift
Day (United States of America)
Pay Range
$18.58 - $26.58/Hourly
Grade
3
At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.
EEO Statement
1200 The General Hospital Corporation is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at (857)-282-7642.
Mass General Brigham Competency Framework
At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.
Salary : $19 - $27