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

Food Service Associate – Patient Food Department: Patient Food. Schedule: Part Time, rotating days and evening shifts with weekend and holiday coverage as required. Position Function Portion and plate food before and during tray‑line service. Perform all tray‑line tasks to ensure patient satisfaction, including timely, accurate and courteous delivery and pick‑up of patient trays and nourishment. Prepare food items such as gelatin, custard, sandwiches, salads, desserts, special salads and fruit plates. Maintain sanitation standards for all dishes, equipment, and patient floor kitchens. Job Relationships Supervised by and reports to Food Service Managers. Must communicate effectively with patients, visitors, and hospital staff. Authority Responsibility to assemble and deliver patient meal trays accurately and in a timely manner. Essential Responsibilities Provide superior customer service to internal and external clients, customers, and patients as outlined in Service Excellence Standards. Maintain tray‑line standards to ensure trays are accurate, timely, and of good quality. Ensure proper food temperatures during tray‑lines. Set up tray‑line for quick and accurate serving. Serve food, beverages, condiments, and garnishes attractively. Prepare late trays rapidly and accurately to maintain patient satisfaction. Produce and portion products per established par levels, utilizing recipes or directions. Prepare sandwich of the day and special salad/fruit plates. Prepare garnishes for day’s tray service. Have working knowledge of diet principles; read and interpret patient menu to ensure correct food and accompaniments. Place foods, beverages, and condiments on patient tray following all dietary principles. Provide meal service supporting department mission. Deliver trays promptly, within 5 minutes of truck arrival. Deliver trays to patient bedside, except for respiratory isolation, HOLD, or NPO patients. Notify nursing of hold and isolation trays and pass them as appropriate. Check trays against patient name on door to ensure proper delivery. Deliver in‑between meal feeding at 8:00PM, ensuring accuracy and quality. Assemble and deliver late trays within 30 minutes of receiving menu. Deliver early trays to patient rooms in a timely manner. Maintain effective communication with all personnel and patients to ensure smooth kitchen operation. Maintain patient nourishment areas and kitchen stock to meet nutritional needs. Accurately inventory, clean, rotate, discard outdated items, restock, and wipe refrigerators. Record temperatures to ensure sanitation. Complete all dish‑room functions accurately and timely to ensure proper sanitation of dishes. Wash dishes by 10:30AM, 3:00PM, and 7:00PM. Follow sanitation guidelines to prevent food‑borne illness and infection spread. Adhere to “CLEAN AS YOU GO” policy using prescribed methods and maintain a neat work area. Use proper hand‑washing techniques. Cover, label, and date food in appropriate containers. Store cleaning agents properly. Attend all employee meetings and in‑services scheduled by the supervisor. Non‑Essential Responsibilities Use appropriate dishes, bowls, cups, and utensils for serving to ensure attractiveness and correct portion sizes. Refill station with food or beverages quickly and accurately. Brew coffee and iced tea to standards and serve in appropriate mugs. Refer diet questions to tray‑line management for resolution. Collect patient food trays and place on the truck no later than 60minutes after service. Notify supervisor of nursing or patient requests or call the diet office. Refer patient questions to appropriate personnel. Inform supervisor of problems during meal rounds or by calling the diet office. Washes and dries food trucks after every meal for sanitation. Report unsafe conditions and improper articles (needles, glasses, etc.) immediately. Remove paper items, straws, plastic from dishes and trays before loading into dish‑machine. Clean and wipe station after each meal. Turn off, drain, wipe down, and sanitize steam tables and milk‑box belt‑line area after dinner. Empty lowerators and push equipment into dish‑room. Rinse utensils and put in pot‑sink. Maintain clean and sanitary equipment/utensils using prescribed methods and sanitation checklists. Reporting Requirements Report diet questions to tray‑line management. Notify nursing of HOLDS & isolation trays and pass where appropriate. Notify supervisor of nursing or patient requests by calling diet office. Inform supervisor of problems during meal rounds or by calling diet office. Report unsafe conditions and improper articles on patient trays. Accountability Maintain all tray‑line standards for accurate, timely, and quality trays. Observe hospital policies and procedures. Verify patient identification by asking name and checking ID bracelet. Follow safety, sanitation, infection control, and fire safety policies. Qualifications Education: High school diploma or GED preferred. Experience: Preferred minimum of two years in food service or customer service; patient feeding experience with all age groups and diet experience preferred. Knowledge & Skills: Basic principles of nutrition, diets, recipes, food preparation and service; read, write and communicate fluently in English; interact and communicate with patients, medical staff, and dietary staff; follow diet orders accurately; comply with federal, state, local regulations and JCAHO sanitation requirements; lift up to 40lbs and transport a meal cart; walk and stand 95% of the time; pass the N95 respirator fit test. Ongoing training and in‑services required. Compensation: $16.22‑$24.11 per hour. Additional benefits include medical, dental, vision, pharmacy, contract increases, flexible spending accounts, 403(b) savings matches, earned time cash out, paid time off, and career advancement opportunities. Equal Opportunity Employer / Disabled / Veterans Boston Medical Center is an equal employment/affirmative action employer ensuring equal employment opportunities for all, without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or expression. #J-18808-Ljbffr Boston Medical Center