Patient Hospitality Service Rep

Position Summary Under general supervision, the Patient Hospitality Service Representative transports, operates, and maintains the Retherm (thermal trays) cart and its companion cart. The role provides individualized meal service to every patient, assembles patient meal trays according to diet orders, and ensures diet accuracy. The representative consults with nursing staff to maintain accurate patient information and follows established sanitation and food safety procedures. Responsibilities Assemble meal service cart and companion cart with all food items and condiments, matching menu and diet orders. Adhere to safe food handling practices and maintain proper temperatures for food. Program and operate cart to refrigerate, heat, and hold food temperatures. Transport meal cart to designated patient units within the scheduled time, avoiding damage to equipment and the building. Consult with nursing staff about patient changes that may affect meal service; obtain written information from a nurse or physician. Notify supervisor of equipment malfunctions. Prepare food items for service, matching serving utensils to menu items. Record hot and cold food temperatures at the start and end of meal service for each meal. Greet patients, communicate menu choices that match their specific diet orders, and demonstrate knowledge of the food served. Refer to a dietician when medical questions arise in a patient’s diet. Assist with interpretation services when necessary. Assemble meal trays according to patient choices and diet orders, arranging food neatly and attractively. Deliver meal trays, ensuring patient satisfaction before exiting the room. Collect meal trays, discard food waste, disposable dinnerware, and plasticware. Clean and sanitize carts, trays, china, flatware, serving utensils, and beverage urns. Reset cart completely for the next meal service. Conduct at least one Patient Satisfaction Survey per scheduled shift and record results. Assist new staff members with orientation and on‑the‑job training. Maintain a clean and orderly area for supplies on each unit. Prepare special infant and adult formulas, shakes, and tube feedings using a commercial blender, following written recipes. Follow infection control, safety procedures, and HACCP guidelines for food safety. Enter, update, and maintain accurate patient diet information using Computrition software. Maintain established par levels and rotate stock according to policy, handling expired items appropriately. Qualifications Education: High school diploma or GED (preferred). Experience: Minimum of two years in a food service or customer service environment; patient feeding experience with all age groups and diet experience preferred. Knowledge & Skills: Basic principles of nutrition, diets, recipes, food preparation and service; ability to read, write, and communicate fluently in English; effective interpersonal and communication skills; ability to follow federal, state, and local regulatory requirements for sanitation and food handling; lift up to 40 lbs.; walk and stand 95% of the time. Compensation and Benefits Compensation Range: $18.58–$22.20 per hour. Benefits include medical, dental, vision, pharmacy coverage, contract increases, flexible spending accounts, 403(b) savings match, earned time cash out, paid time off, career advancement opportunities, and resources to support employee and family well‑being. Compliance and Requirements Must comply with HACCP guidelines, infection control and safety procedures, and all state and regulatory employment requirements. Background check and vaccination against COVID‑19, flu, and booster doses required. Equal Opportunity Employer Boston Medical Center is an equal employment/affirmative action employer. We ensure equal employment opportunities for all, without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other non‑job‑related characteristic. #J-18808-Ljbffr Boston Medical Center