Food Service Associate, FT Rotating Days & Evening shift with weekend and holidays as required

St. Elizabeth's Medical Center; Boston (MA); On-site; USD 22,344 - 33,213; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Flexible Spending Accounts

403(b) savings matches

Paid time off

Job summary

A healthcare organization in Boston is seeking a Food Service Associate to ensure timely and satisfactory food service to patients. The ideal candidate will provide excellent customer service, maintain sanitation standards, and support dietary needs. Previous food service experience is preferred, but training is available for motivated individuals. The position offers a full-time schedule, including rotating days, evenings, and weekends. Competitive compensation and benefits are part of the employment package.

Qualifications

• Food service experience preferred, willing to train if necessary.
• Must be able to read and write English.
• Must be able to work on a tray assembly line.

Responsibilities

• Provide superior customer service to patients.
• Assemble and deliver patient meal trays timely.
• Maintain sanitation standards in all dishes and equipment.

Skills

Ability to read and write English

Tray assembly line work

Education

High School or GED equivalent preferred

Job description

Position: Food Service Associate,

Department: Patient Food

Schedule: Full Time, Rotating Days & Evening shift with weekend and holidays as required

I. Position Function

• Portions and plates food, before and during tray-line.
• Performs all tray-line tasks associated with the Patient Tray Service to ensure patient satisfaction.
• Performs a wide variety of functions to ensure timely, accurate and courteous deliver and pick-up of patient trays, and nourishment.
• Perform food preparation (i.e., gelatin, custard, sandwiches, salads, and desserts) for patient and customer satisfaction.
• Maintains sanitation standards for all dishes and equipment to ensure patient satisfaction and meet all health code standards.
• Stock and maintain sanitation standards for patient floor kitchens.

II. Job Relationships

• Supervised and reportable to Food Service Managers.
• Must be able to effectively communicate with patients, visitors and other hospital staff.

III. Authority

• To be able to assemble and deliver patient meal trays, timely and accurately.

IV. A. Responsibilities/Essential Functions

• 1.) "Provides superior customer service to internal and external clients, customers, and patients as referenced in the Service Excellence Standards."
• Maintains tray-line standards to ensure that patient tray are accurate, timely and of good quality.
• Ensures the maintenance of proper food temperatures during the tray-lines.
• Sets up tray-line to ensure quick and accurate serving of food.
• Serves appropriate food, beverages, condiments and garnish in an attractive manner on all trays.
• Late trays are prepared quickly and accurately to ensure patient satisfaction.
• Produces and portions products according to established par levels, utilizing recipes or directions to meet established standards.
• Prepares sandwich of the day and special salad/fruit plates.
• Prepares garnishes for days tray service.
• Has working knowledge of diet principles.
• Reads and interprets patient menu to assure patients get correct food and accompaniments.
• Places foods/beverages and condiments on patient tray assuring that principles of all diets are followed.
• Provides meal service to patients to support the departments mission.
• Meets food truck and begins delivering trays within 5 minutes of truck arrival. Delivers trays to patients bedside table for all patients except patients on respiratory isolation, HOLD or NPO.
• Notifies nursing of all hold and isolation trays and passes them if appropriate.
• Checks trays against patient name on door to ensure proper delivery of trays.
• Delivers patient in-between meal feeding at 8:00 PM., ensuring that all items are accurate and maintain quality standards.
• Assembles and delivers late trays to patients within 30 minutes of receiving menu.
• Delivers early trays to patient rooms on a timely basis.
• Maintains effective and efficient communication with all personnel and patients to ensure the smooth operation of the kitchen.
• Maintains patient nourishment areas and kitchens stock to meet the patients nutritional needs.
• Accurately inventories, cleans, rotates stock and discards out dated items, restocks and wipes out refrigerators, records temperatures to ensure sanitation standards.
• Completes all dish-room functions accurately and in a timely way to ensure the proper sanitation of all dishes.
• Completes all functions in the dish-room to ensure that all dishes are washed by 10:30 AM., 3:00 PM., and 7:00 PM.
• Follows established sanitation guidelines to ensure a clean and safe work environment.
• Adheres to sanitation guidelines to prevent food borne illness and possible spread of infection.
• Maintains a "CLEAN AS YOU GO" policy using prescribed methods as demonstrated by a clean and neat work area.
• Uses proper hand washing techniques.
• Covers, labels and dates food in the appropriate containers.
• Utilizes and stores cleaning agents properly.
• Attends all employee meetings and in-services as scheduled by the supervisor.

IV. B. Responsibilities/Non-Essential Functions

• Appropriate dishes, bowls, cups and utensils are used for serving food to ensure attractiveness and correct portion sizes.
• Station is refilled with food or beverages as necessary in a quick and accurate fashion.
• Coffee and iced tea is brewed according to standards and served in appropriate mugs.
• Bring questions referring to diets to tray-line management for resolution.
• Collects patient food trays and places trays on the truck no later than 60 minutes after service.
• Notifies supervisor of all requests made by nursing or patients or calling the diet office.
• Refers all patients questions to appropriate personnel.
• Informs supervisors of problems that arise either by notifying supervisor during meal rounds or by calling the diet office.
• Washes and dries all food trucks after every meal to ensure proper sanitation.
• Reports all unsafe conditions and improper articles on patient trays (such as needles, glasses, etc.) to supervisor immediately for appropriate disposal.
• Ensures that all paper items, straws, plastic are removed from the dishes and trays prior to loading into the dish-machine.
• Station is cleaned and wiped down after each meal.
• Station (i.e., steam-tables, milk-box belt-line area) is turned off, drained, wiped down and sanitized after dinner meal.
• Empties lowerators and equipment is pushed into the dish-room.
• Utensils are rinsed off and put in the pot-sink in the pot-room.
• Maintains clean and sanitary equipment/utensils using prescribed cleaning methods following all sanitation checklists.

V. Reporting Requirements

• Reports any questions referring to diets to tray-line management for resolution.
• Notifies nursing of all HOLDS and isolation trays and passes them if appropriate.
• Notifies supervisor of all requests made by nursing or patients by referring or calling to diet office.
• Informs supervisor of any problems that arise either by notifying supervisors during meal rounds or by calling diet office.
• Reports all unsafe conditions and improper articles on patient trays.

VI. Accountability

• Shall be accountable for maintaining all tray-line standards, to ensure that patient trays are accurate, timely and of good quality.
• Shall be accountable for observing hospital policies and procedures.
• Shall be accountable for proper patient identification by asking patients name and checking ID bracelet.
• Shall be accountable for observing all policies and procedures of the department, including Safety and Sanitation, Infection Control and Fire Safety.

VII. Qualifications

Minimum Education

• High School or GED equivalent preferred.

Minimum Experience

• Food service experience preferred, willing to train if necessary.

Minimum skills/abilities

• Must be able to read and write English.
• Must be able to work on a tray assembly line.

Training

• On going training in-services required

$16.22- $24.11 This range offers an estimate based on the minimum job qualifications. However, our approach to determining base pay is comprehensive, and a broad range of factors is considered when making an offer. This includes education, experience, and licensure/certifications directly related to position requirements. In addition, BMCHS offers generous total compensation that includes, but is not limited to, benefits (medical, dental, vision, pharmacy), contract increases, Flexible Spending Accounts, 403(b) savings matches, earned time cash out, paid time off, career advancement opportunities, and resources to support employee and family wellbeing.

Equal Opportunity Employer/Disabled/Veterans

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