Nutrition Guest Representative

About the role

Under the direction of the Supervisor/Manager, duties include all activities for creating a positive patient experience with nutrition services. Enhances the South Shore Hospital experience for patients, their families and visitors by providing appropriate hospitality and food services in a manner that reflects well on the hospital's reputation and image.

Responsibilities

• Visits patients, of all ages, daily; as assigned for menu selections.
• Utilizes all resources available (current diet, missing menu, unit manager, etc.) to ensure every patient is visited for menu selections.
• Provides patients with overview of nutrition services, ensuring patients understand how meal service works.
• Facilitates a warm and friendly relationship with patients; creating memorable experiences intended to exceed patient expectations with food service.
• Reports any patient complaints to supervisor/manager and service recovery tools are utilized.
• Presents menus and assists with menu choices.
• Provides laminated menus; informs patient of physician ordered diet.
• Informs patient of physician ordered diet and asks if they have any other special dietary needs or food allergies.
• All meal items provided reflect review of patient's orders for diet restrictions, food allergies and texture modifications.
• Delivers patients meals and snacks.
• Follows department scripting; knocks, introduces self by name and department, and asks for permission to enter.
• Follows patient identification protocol; asks patient to state name, month, and day of birth to compare to each meal tray.
• Bedside tables are cleared and within reach for patient.
• Revisits all patients following meal service.
• Dirty trays are collected and truck returned to dish room within expected time frames.
• Patients are asked if there is anything else they need; if they are comfortable in the room and/or need anything cleaned.
• Environmental Services is notified of any room related issues.
• Safety Awareness - Fosters a "Culture of Safety" through personal ownership and commitment to a safe environment.
• Follows proper patient identification policies.
• Demonstrates understanding of all patient care signage reflecting patients at risk - Falling Star, Suicide Precaution (black dot), Behavior issues, NPO, supervised, etc.
• Demonstrates knowledge of Infection Control guidelines: Universal Precautions, Isolation specific signage, etc.
• Follows department standards: does not engage in horseplay, posts wet floor signs as needed, reports faulty equipment.
• Identifies patients at nutritional risk or with special dietary needs.
• Menus are reviewed with patient for nutritional adequacy, cultural appropriateness and general satisfaction with items offered; is able to access Interpreter assistance and Culture vision as needed.
• Communicates any concerns or issues to Manager, Supervisor, Nutrition Coordinator or Dietitian.
• Follows procedures and food service handling standards for safety and personal hygiene as required by department.
• Hands are properly washed and/or sanitized. Before and After protocols are followed. Hairnets and gloves are worn whenever serving or working with food.
• Appearance conveys a professional image by adhering to department uniform policy and hospital dress code; only standard uniform is worn and is kept clean, neat, and free of tears.
• Inventories stock and restocks to established par levels.
• All stock is properly dated, rotated, and stored in proper locations.
• Refrigeration is kept free of spills.
• Condiment cabinets are neat, clean, and organized.
• Refrigerators, tray cabinets, microwaves and other equipment in kitchenettes that need detail cleaning are reported to manager or supervisor.
• Performs all other duties per operational needs.

Requirements

• Varies

Qualifications

• Varies

Skills

• Varies

Benefits

• Varies

Pay

$16.67 - $22.43

Schedule

Variated shifts: 6:30a-3:00p and 4:00p-7:30p. Weekday, weekend and Holiday availability required.