Patient Dining Services Lead – Evening Shift

Compass Group USA; Columbia (SC); On-site; USD 41,000 - 46,000; Full time

Benefits offered by this job

Meal plan

Free bus transportation

Job summary

Morrison Healthcare in Columbia, SC seeks a Patient Services Lead to coordinate patient meal service and special requests in the Patient Dining Program. This full-time role involves supervising Patient Dining Associates, assisting with menu selections, and ensuring timely tray delivery while upholding HIPAA and safety standards.

Join a team focused on compassionate care, quality service, and collaboration with nursing and culinary staff to support patients’ nutritional needs and preferences in a

Qualifications

• Ability to read safety rules and procedure manuals.
• Able to operate hospital ADT and computer-based systems managing patient care records.
• Strong communication skills and attention to detail.

Responsibilities

• Oversees Patient Dining program operations and ensure service objectives are met.
• Supervise Patient Dining Associates; assist with menu selections and tray delivery.
• Coordinate with caregivers and culinary team on dietary needs and preferences.
• Monitor daily patient meal selections, tray completion, and delivery processes.
• Communicate patient issues promptly to appropriate personnel.
• Support dietitians with patient meal monitoring and special diets.
• Ensure HIPAA compliance and sanitation procedures are followed.
• Complete daily, weekly, and monthly reports as required.
• Lead daily team meetings per GR8 Start guidelines.

Skills

Customer service experience

Communication

ADT system

Tools

ADT system

Job description

Morrison Healthcare in Columbia, SC seeks a Patient Services Lead to coordinate patient meal service and special requests in the Patient Dining Program. This full-time role involves supervising Patient Dining Associates, assisting with menu selections, and ensuring timely tray delivery while upholding HIPAA and safety standards.

Join a team focused on compassionate care, quality service, and collaboration with nursing and culinary staff to support patients’ nutritional needs and preferences in a