http://brigham1.botcodelocal.com Brigham and Women's Hospital RSS Jobs Null Null none Null
Responsibilities: GENERAL SUMMARY/ OVERVIEW STATEMENT:
As a member of the Room Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff.

This position requires working with and assisting other members of the Room Service team and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State, Local and hospital sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Act as a liaison to food service for the patient, family and staff. Tasks as liaison: explaining the meal selection process; assist menu selection of patients according to prescribed diet order. To assure patients fed within 45 minutes of ordering the meal.
2. To communicate on the telephone in an efficient, pleasant and respectful manner, even during periods of high call volume, in order to assist patients and guests with their meal service selections. At peak time, a call center operator answers the phone and immediately enters a complete order into the Computrition system. A call center operator's average call time will range between 1 1/2 - 2 minutes.
3. To review therapeutic diet orders and modify the patientand#x2019;s order to meet the diet order parameters while attempting to honor the patientand#x2019;s request and be aesthetically pleasing.
4. To speak with the patient, family member(s) or nurse to explain needed modifications regarding meal orders. To communicate changes and if possible find a satisfactory substitution. To assure a nutritionally balanced meal that meets the dietary restrictions of the patientand#x2019;s diet order.
5. Communicate on the phone or in person to patients, staff, and guests according to department scripting policy and procedures.
6. To communicate patient diet order issues to the Call Center Operator Lead, Diet Tech or clinical dietitian when policy mandates.
7. Identify patients who are not able to place an order via telephone or who have not ordered their meal. Interact with patient family and nursing to enter a complete order in Computrition. Facilitates the meal service or communicate via Computrition the reason for refusal.
8. Acts upon patient, family, or staff meal service requests. These requests may include contacting and following through with the clinical dietitian regarding diet order issues or supplement changes, or room service team members to resolve meal service issues or handle special requests. When necessary escalating requests to management
9. Manage patient nourishment, supplement and tube-feeding delivery.
10. Proficient using the Computrition according department policy and procedures and maintains accurate and updated patient information via the electronic diet office system.
11. Manages difficult or emotional situations and responds promptly to patient needs.
12. Pickup diet order sheets from nursing stations and receive verbal diet order changes. Adhere to department policy and procedures when receiving a verbal diet order.
13. For administrative and tracking purposes, monitor, collect and/or record operation specific data.
14. Assist in orientation and on-the-job training of new Call Center Operators and Dietetic Interns.
15. Read hospital email periodically throughout the day to remain up to date on patient and policy and procedures information. Use hospital work stations and email according to hospital policies and procedures.
16. Perform duties of the Call Center Operator I when necessary.
17. May participate in tray delivery and pickup.
18. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time.
19. Participate in and monitor, according to preset criteria, sanitation and safety procedures and#x2013; including HACCP program.
20. Perform all other duties as assigned
Requirements: QUALIFICATIONS:
1. Knowledge of specialized diets and menus
2. The position requires the ability to read, write, speak and communicate in English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
3. Bilingual preferred.
4. Associate degree as a diet technician (or 3+ years experience working in a diet office setting) A basic supervisory course is strongly recommended.
5. Customer service and/or call center experience required
6. Healthcare setting experience strongly preferred
7. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
8. Must have computer skills and basic mathematics knowledge

SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
1. Must be pleasant and friendly, flexible, hard-worker, and work well with others.
2. Must have good hand-eye coordination, good manual dexterity and a good attention span.
3. Must have good attention to detail and problem-solving skills
4. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner.
5. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
6. Must be able to adhere and enforce new or updated policies and procedures.
7. Registered Diet Technician credentials a plus.
9. Ability to read, write, and speak another language is a plus.
8. Must be able to talk on the telephone to patients, guests, and staff in a pleasant, respectful manner.
9. Must be able to multi-task and handle pressure particularly associated with time constraints due to delivery requirements.
10. Knowledge of computerized diet order systems, Windows, Outlook, Word and Excel spreadsheet.

WORKING CONDITIONS:
1. Fast paced busy call center environment with close-set cubicles.
2. Possible on feet for part of the day (50%) and long periods of time sitting.
3. Involves occasional lifting of items up to 25 lbs., pushing and pulling food carts.
4. Works in heated and air-conditioned office, patient floors and kitchen.
5. Work involves occupational risks commensurate with work hazards and physical requirements, i.e., wet slippery floors, chemical solutions, handling hot water and soup (180-190 degrees), frequent bending and tray handling.
6. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.
7. Work involves rotating shifts as early as 6:00 AM to as late as 9:30 PM, required to work weekends and holidays.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/ OVERVIEW STATEMENT:
As a member of the Room Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff.

This position requires working with and assisting other members of the Room Service team and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State, Local and hospital sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Supervise the activities of the call center to assure patients are fed according to prescribed diet order with 45 minutes of ordering meal.
2. To review therapeutic diet orders and modify the patientand#x2019;s order to meet the diet order parameters while attempting to honor the patientand#x2019;s request and be aesthetically pleasing. Assists Call Center Operator II with complicated therapeutic diet orders and food allergies.
3. To speak with the patient, family member(s) or nurse to explain needed modifications regarding meal orders. To communicate changes and if possible find a satisfactory substitution. To assure a nutritionally balanced meal that meets the dietary restrictions of the patientand#x2019;s diet order
4. To work with clinical dietitian in assisting patientand#x2019;s who are having difficulty with meal service and expedite patient special requests. To implement dietitianand#x2019;s diet order instructions.
5. To provide guidance on behalf of a call center operators in challenging situations and problem solve patient meal service issues. If necessary, escalate the problem to a supervisor/manager.
6. To monitor that new admissions are visited and patients unable to place orders have been visited in a timely manner. To verify that all patients receive a tray during meal time and direct appropriate call center operators to call or visit a patient.
7. To verify that information in Computrition is in accordance with department policy and procedures. To perform daily data maintenance according to department policy and procedures.
8. To communicate with the dietitian for clarification of a patientand#x2019;s diet order or non-compliant patient.
9. To work with nursing to address their concerns regarding meal service
10. To communicate patient diet order issues to the oncology diet tech, clinical dietitian, supervisor and manager when policy mandates.
11. Monitors patients refusing meals and contact dietitian according to department policy and procedures.
12. Maintains accurate and updated patient information via the electronic diet office system.
13. To assure that all workstations and computers operational for call center to perform tasks. Initiates action to resolve technical issues.
14. Manages difficult or emotional situations and responds promptly to patient needs.
15. Direct call center operators in picking up diet order sheets from nursing stations and assure that verbal diet order changes adhere to department policy and procedures.
16. Monitor the data collection and/or recording operation of specific data.
17. Read hospital email regularly during the day to remain up to date on patient and policy and procedure information. Use hospital work stations and email according to hospital policies and procedures. Distribute and inform call center operators or other necessary staff of relevant patient or policy and procedure information.
18. Assist in orientation and on-the-job training of new Call Center Operators and Dietetic Interns.
19. Manages restocking menu supply
20. Perform duties of the Call Center Operator II when necessary.
21. May participate in tray delivery and pickup.
22. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time.
23. Participate in and monitor, according to preset criteria, sanitation and safety procedures and#x2013; including HACCP program.
24. Perform all other duties as assigned
Requirements: QUALIFICATIONS:
1. Knowledge of specialized diets and menus
2. The position requires the ability to read, write, speak and communicate in English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
3. Bilingual preferred.
4. Associate degree as a diet technician (or 5+ years experience working in a diet office setting) A basic supervisory course is strongly recommended.
5. Customer service and/or call center experience required
6. Healthcare setting experience strongly preferred
7. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
8. Must have computer skills and basic mathematics knowledge

SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
1. Must be pleasant and friendly, flexible, hard-worker, and work well with others.
2. Must have good hand-eye coordination, good manual dexterity and a good attention span.
3. Must have good attention to detail and problem-solving skills
4. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner.
5. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
6. Must be able to adhere and enforce new or updated policies and procedures.
7. Registered Diet Technician credentials a preferred.
9. Ability to read, write, and speak another language is a plus.
8. Must be able to talk on the telephone to patients, guests, and staff in a pleasant, respectful manner.
9. Must be able to multi-task and handle pressure particularly associated with time constraints due to delivery requirements.
10. Must be able to direct assignment of tasks to multiple people.
11. Knowledge of computerized diet order systems, Windows, Outlook, Word and Excel spreadsheet.

WORKING CONDITIONS:
1. Fast paced busy call center environment with close-set cubicles.
2. Possible on feet for part of the day (50%) and long periods of time sitting.
3. Involves occasional lifting of items up to 25 lbs., pushing and pulling food carts.
4. Works in heated and air-conditioned office, patient floors and kitchen.
5. Work involves occupational risks commensurate with work hazards and physical requirements, i.e., wet slippery floors, chemical solutions, handling hot water and soup (180-190 degrees), frequent bending and tray handling.
6. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.
7. Work involves rotating shifts as early as 6:00 AM to as late as 9:30 PM, required to work weekends and holidays.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/OVERVIEW STATEMENT

Assists in the preparation, portioning, and testing of all food items for cafeteria service and special functions. Maintains appropriate temperature and quality of food items. Responsible for safe and sanitary maintenance of work area and equipment.

PRINCIPAL DUTIES AND RESPONSIBILITIES
1. Reads and interprets production sheets and recipes for food products at assigned station.
2. Prepares, cooks and seasons all food items in accordance with recipes and quality standards, using available equipment.
3. Tests food temperature and quality using thermometer and by tasting (according to established standard).
4. Portions food, according to standards using scales, appropriate serving equipment, and portion control guidelines. Serves when needed.
5. Assures maintenance of safe temperature of foods during holding periods.
6. Adheres to safety and sanitation standards to safeguard well being of cafeteria customers and co workers.
7. Responsible for assisting with the cleaning and maintenance of production equipment, i.e. mixers, ovens, slicers, choppers, etc.
8. Records daily production for record keeping.
9. Upholds hospital and departmental policies and procedures at all times, to comply with city, state, and agencies' guidelines.
10. Participates in training programs of new employees.
11. Performs other duties as required or assigned to assure quality food service.
Requirements: QUALIFICATIONS
1. Must be able to read and understand written instructions and recipes, and have ability to communicate verbally and in writing.
2. One to two years previous experience.
3. High School Diploma or equivalent desirable.

SKILLS AND ABILITIES REQUIRED
1. Ability to analyze production forms, to determine appropriate food and quantity to prepare.
2. Ability to judge quality of all food items prior to use.
3. Sufficient courtesy and tact to maintain pleasant and cooperative working relationships with supervisors, co workers, and customers.
4. Manual dexterity and coordination (mental and physical) mandatory.
5. Occasional light to heavy exertion of manual effort in transporting materials or equipment or in lifting, moving, or carrying light weight materials.
6. Must be mentally alert at all times.

WORKING CONDITIONS
1. Satisfactory physical environment with occasional distraction from machine or related noise and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
2. Works with kitchen machinery such as cutters, blenders, slicers, knives as well as hot ovens, griddles, steamers, steam and boiling liquids. With appropriate caution, probability of injury to himself or others is minimized.

SUPERVISORY RESPONSIBILITY

Supervises line, set-up, and serving personnel.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/OVERVIEW STATEMENT

Assists in the preparation, portioning, and testing of all food items for cafeteria service and special functions. Maintains appropriate temperature and quality of food items. Responsible for safe and sanitary maintenance of work area and equipment.

PRINCIPAL DUTIES AND RESPONSIBILITIES
1. Reads and interprets production sheets and recipes for food products at assigned station.
2. Prepares, cooks and seasons all food items in accordance with recipes and quality standards, using available equipment.
3. Tests food temperature and quality using thermometer and by tasting (according to established standard).
4. Portions food, according to standards using scales, appropriate serving equipment, and portion control guidelines. Serves when needed.
5. Assures maintenance of safe temperature of foods during holding periods.
6. Adheres to safety and sanitation standards to safeguard well being of cafeteria customers and co workers.
7. Responsible for assisting with the cleaning and maintenance of production equipment, i.e. mixers, ovens, slicers, choppers, etc.
8. Records daily production for record keeping.
9. Upholds hospital and departmental policies and procedures at all times, to comply with city, state, and agencies' guidelines.
10. Participates in training programs of new employees.
11. Performs other duties as required or assigned to assure quality food service.
Requirements: QUALIFICATIONS
1. Must be able to read and understand written instructions and recipes, and have ability to communicate verbally and in writing.
2. One to two years previous experience.
3. High School Diploma or equivalent desirable.

SKILLS AND ABILITIES REQUIRED
1. Ability to analyze production forms, to determine appropriate food and quantity to prepare.
2. Ability to judge quality of all food items prior to use.
3. Sufficient courtesy and tact to maintain pleasant and cooperative working relationships with supervisors, co workers, and customers.
4. Manual dexterity and coordination (mental and physical) mandatory.
5. Occasional light to heavy exertion of manual effort in transporting materials or equipment or in lifting, moving, or carrying light weight materials.
6. Must be mentally alert at all times.

WORKING CONDITIONS
1. Satisfactory physical environment with occasional distraction from machine or related noise and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
2. Works with kitchen machinery such as cutters, blenders, slicers, knives as well as hot ovens, griddles, steamers, steam and boiling liquids. With appropriate caution, probability of injury to himself or others is minimized.

SUPERVISORY RESPONSIBILITY

Supervises line, set-up, and serving personnel.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/ OVERVIEW STATEMENT:
As a member of the Room Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff.

This position requires working with and assisting other members of the Room Service team and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State, Local and hospital sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Act as a liaison to food service for the patient, family and staff. Tasks as liaison: explaining the meal selection process; assist menu selection of patients according to prescribed diet order. To assure patients fed within 45 minutes of ordering the meal.
2. To communicate on the telephone in an efficient, pleasant and respectful manner, even during periods of high call volume, in order to assist patients and guests with their meal service selections. At peak time, a call center operator answers the phone and immediately enters a complete order into the Computrition system. A call center operator's average call time will range between 1 1/2 - 2 minutes.
3. To review therapeutic diet orders and modify the patientand#x2019;s order to meet the diet order parameters while attempting to honor the patientand#x2019;s request and be aesthetically pleasing.
4. To speak with the patient, family member(s) or nurse to explain needed modifications regarding meal orders. To communicate changes and if possible find a satisfactory substitution. To assure a nutritionally balanced meal that meets the dietary restrictions of the patientand#x2019;s diet order.
5. Communicate on the phone or in person to patients, staff, and guests according to department scripting policy and procedures.
6. To communicate patient diet order issues to the Call Center Operator Lead, Diet Tech or clinical dietitian when policy mandates.
7. Identify patients who are not able to place an order via telephone or who have not ordered their meal. Interact with patient family and nursing to enter a complete order in Computrition. Facilitates the meal service or communicate via Computrition the reason for refusal.
8. Acts upon patient, family, or staff meal service requests. These requests may include contacting and following through with the clinical dietitian regarding diet order issues or supplement changes, or room service team members to resolve meal service issues or handle special requests. When necessary escalating requests to management
9. Manage patient nourishment, supplement and tube-feeding delivery.
10. Proficient using the Computrition according department policy and procedures and maintains accurate and updated patient information via the electronic diet office system.
11. Manages difficult or emotional situations and responds promptly to patient needs.
12. Pickup diet order sheets from nursing stations and receive verbal diet order changes. Adhere to department policy and procedures when receiving a verbal diet order.
13. For administrative and tracking purposes, monitor, collect and/or record operation specific data.
14. Assist in orientation and on-the-job training of new Call Center Operators and Dietetic Interns.
15. Read hospital email periodically throughout the day to remain up to date on patient and policy and procedures information. Use hospital work stations and email according to hospital policies and procedures.
16. Perform duties of the Call Center Operator I when necessary.
17. May participate in tray delivery and pickup.
18. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time.
19. Participate in and monitor, according to preset criteria, sanitation and safety procedures and#x2013; including HACCP program.
20. Perform all other duties as assigned
Requirements: QUALIFICATIONS:
1. Knowledge of specialized diets and menus
2. The position requires the ability to read, write, speak and communicate in English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
3. Bilingual preferred.
4. Associate degree as a diet technician (or 3+ years experience working in a diet office setting) A basic supervisory course is strongly recommended.
5. Customer service and/or call center experience required
6. Healthcare setting experience strongly preferred
7. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
8. Must have computer skills and basic mathematics knowledge

SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
1. Must be pleasant and friendly, flexible, hard-worker, and work well with others.
2. Must have good hand-eye coordination, good manual dexterity and a good attention span.
3. Must have good attention to detail and problem-solving skills
4. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner.
5. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
6. Must be able to adhere and enforce new or updated policies and procedures.
7. Registered Diet Technician credentials a plus.
9. Ability to read, write, and speak another language is a plus.
8. Must be able to talk on the telephone to patients, guests, and staff in a pleasant, respectful manner.
9. Must be able to multi-task and handle pressure particularly associated with time constraints due to delivery requirements.
10. Knowledge of computerized diet order systems, Windows, Outlook, Word and Excel spreadsheet.

WORKING CONDITIONS:
1. Fast paced busy call center environment with close-set cubicles.
2. Possible on feet for part of the day (50%) and long periods of time sitting.
3. Involves occasional lifting of items up to 25 lbs., pushing and pulling food carts.
4. Works in heated and air-conditioned office, patient floors and kitchen.
5. Work involves occupational risks commensurate with work hazards and physical requirements, i.e., wet slippery floors, chemical solutions, handling hot water and soup (180-190 degrees), frequent bending and tray handling.
6. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.
7. Work involves rotating shifts as early as 6:00 AM to as late as 9:30 PM, required to work weekends and holidays.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/ OVERVIEW STATEMENT:
As a member of the Room Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff.

This position requires working with and assisting other members of the Room Service team and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State, Local and hospital sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. Supervise the activities of the call center to assure patients are fed according to prescribed diet order with 45 minutes of ordering meal.
2. To review therapeutic diet orders and modify the patientand#x2019;s order to meet the diet order parameters while attempting to honor the patientand#x2019;s request and be aesthetically pleasing. Assists Call Center Operator II with complicated therapeutic diet orders and food allergies.
3. To speak with the patient, family member(s) or nurse to explain needed modifications regarding meal orders. To communicate changes and if possible find a satisfactory substitution. To assure a nutritionally balanced meal that meets the dietary restrictions of the patientand#x2019;s diet order
4. To work with clinical dietitian in assisting patientand#x2019;s who are having difficulty with meal service and expedite patient special requests. To implement dietitianand#x2019;s diet order instructions.
5. To provide guidance on behalf of a call center operators in challenging situations and problem solve patient meal service issues. If necessary, escalate the problem to a supervisor/manager.
6. To monitor that new admissions are visited and patients unable to place orders have been visited in a timely manner. To verify that all patients receive a tray during meal time and direct appropriate call center operators to call or visit a patient.
7. To verify that information in Computrition is in accordance with department policy and procedures. To perform daily data maintenance according to department policy and procedures.
8. To communicate with the dietitian for clarification of a patientand#x2019;s diet order or non-compliant patient.
9. To work with nursing to address their concerns regarding meal service
10. To communicate patient diet order issues to the oncology diet tech, clinical dietitian, supervisor and manager when policy mandates.
11. Monitors patients refusing meals and contact dietitian according to department policy and procedures.
12. Maintains accurate and updated patient information via the electronic diet office system.
13. To assure that all workstations and computers operational for call center to perform tasks. Initiates action to resolve technical issues.
14. Manages difficult or emotional situations and responds promptly to patient needs.
15. Direct call center operators in picking up diet order sheets from nursing stations and assure that verbal diet order changes adhere to department policy and procedures.
16. Monitor the data collection and/or recording operation of specific data.
17. Read hospital email regularly during the day to remain up to date on patient and policy and procedure information. Use hospital work stations and email according to hospital policies and procedures. Distribute and inform call center operators or other necessary staff of relevant patient or policy and procedure information.
18. Assist in orientation and on-the-job training of new Call Center Operators and Dietetic Interns.
19. Manages restocking menu supply
20. Perform duties of the Call Center Operator II when necessary.
21. May participate in tray delivery and pickup.
22. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time.
23. Participate in and monitor, according to preset criteria, sanitation and safety procedures and#x2013; including HACCP program.
24. Perform all other duties as assigned
Requirements: QUALIFICATIONS:
1. Knowledge of specialized diets and menus
2. The position requires the ability to read, write, speak and communicate in English, to follow and give oral and written instructions, to be able to communicate with patients, hospital personnel, and co-workers. This level is normally acquired through completion of a high school education.
3. Bilingual preferred.
4. Associate degree as a diet technician (or 5+ years experience working in a diet office setting) A basic supervisory course is strongly recommended.
5. Customer service and/or call center experience required
6. Healthcare setting experience strongly preferred
7. Knowledge of the food and restaurant regulations set by the federal, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals.
8. Must have computer skills and basic mathematics knowledge

SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
1. Must be pleasant and friendly, flexible, hard-worker, and work well with others.
2. Must have good hand-eye coordination, good manual dexterity and a good attention span.
3. Must have good attention to detail and problem-solving skills
4. Must have the ability to communicate well in order to discuss semi-complex and involved information with other employees, staff members, patients or general public in a sensitive manner.
5. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files.
6. Must be able to adhere and enforce new or updated policies and procedures.
7. Registered Diet Technician credentials a preferred.
9. Ability to read, write, and speak another language is a plus.
8. Must be able to talk on the telephone to patients, guests, and staff in a pleasant, respectful manner.
9. Must be able to multi-task and handle pressure particularly associated with time constraints due to delivery requirements.
10. Must be able to direct assignment of tasks to multiple people.
11. Knowledge of computerized diet order systems, Windows, Outlook, Word and Excel spreadsheet.

WORKING CONDITIONS:
1. Fast paced busy call center environment with close-set cubicles.
2. Possible on feet for part of the day (50%) and long periods of time sitting.
3. Involves occasional lifting of items up to 25 lbs., pushing and pulling food carts.
4. Works in heated and air-conditioned office, patient floors and kitchen.
5. Work involves occupational risks commensurate with work hazards and physical requirements, i.e., wet slippery floors, chemical solutions, handling hot water and soup (180-190 degrees), frequent bending and tray handling.
6. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment.
7. Work involves rotating shifts as early as 6:00 AM to as late as 9:30 PM, required to work weekends and holidays.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/OVERVIEW STATEMENT

Assists in the preparation, portioning, and testing of all food items for cafeteria service and special functions. Maintains appropriate temperature and quality of food items. Responsible for safe and sanitary maintenance of work area and equipment.

PRINCIPAL DUTIES AND RESPONSIBILITIES
1. Reads and interprets production sheets and recipes for food products at assigned station.
2. Prepares, cooks and seasons all food items in accordance with recipes and quality standards, using available equipment.
3. Tests food temperature and quality using thermometer and by tasting (according to established standard).
4. Portions food, according to standards using scales, appropriate serving equipment, and portion control guidelines. Serves when needed.
5. Assures maintenance of safe temperature of foods during holding periods.
6. Adheres to safety and sanitation standards to safeguard well being of cafeteria customers and co workers.
7. Responsible for assisting with the cleaning and maintenance of production equipment, i.e. mixers, ovens, slicers, choppers, etc.
8. Records daily production for record keeping.
9. Upholds hospital and departmental policies and procedures at all times, to comply with city, state, and agencies' guidelines.
10. Participates in training programs of new employees.
11. Performs other duties as required or assigned to assure quality food service.
Requirements: QUALIFICATIONS
1. Must be able to read and understand written instructions and recipes, and have ability to communicate verbally and in writing.
2. One to two years previous experience.
3. High School Diploma or equivalent desirable.

SKILLS AND ABILITIES REQUIRED
1. Ability to analyze production forms, to determine appropriate food and quantity to prepare.
2. Ability to judge quality of all food items prior to use.
3. Sufficient courtesy and tact to maintain pleasant and cooperative working relationships with supervisors, co workers, and customers.
4. Manual dexterity and coordination (mental and physical) mandatory.
5. Occasional light to heavy exertion of manual effort in transporting materials or equipment or in lifting, moving, or carrying light weight materials.
6. Must be mentally alert at all times.

WORKING CONDITIONS
1. Satisfactory physical environment with occasional distraction from machine or related noise and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
2. Works with kitchen machinery such as cutters, blenders, slicers, knives as well as hot ovens, griddles, steamers, steam and boiling liquids. With appropriate caution, probability of injury to himself or others is minimized.

SUPERVISORY RESPONSIBILITY

Supervises line, set-up, and serving personnel.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00 Null Null none Null
Responsibilities: GENERAL SUMMARY/OVERVIEW STATEMENT

Assists in the preparation, portioning, and testing of all food items for cafeteria service and special functions. Maintains appropriate temperature and quality of food items. Responsible for safe and sanitary maintenance of work area and equipment.

PRINCIPAL DUTIES AND RESPONSIBILITIES
1. Reads and interprets production sheets and recipes for food products at assigned station.
2. Prepares, cooks and seasons all food items in accordance with recipes and quality standards, using available equipment.
3. Tests food temperature and quality using thermometer and by tasting (according to established standard).
4. Portions food, according to standards using scales, appropriate serving equipment, and portion control guidelines. Serves when needed.
5. Assures maintenance of safe temperature of foods during holding periods.
6. Adheres to safety and sanitation standards to safeguard well being of cafeteria customers and co workers.
7. Responsible for assisting with the cleaning and maintenance of production equipment, i.e. mixers, ovens, slicers, choppers, etc.
8. Records daily production for record keeping.
9. Upholds hospital and departmental policies and procedures at all times, to comply with city, state, and agencies' guidelines.
10. Participates in training programs of new employees.
11. Performs other duties as required or assigned to assure quality food service.
Requirements: QUALIFICATIONS
1. Must be able to read and understand written instructions and recipes, and have ability to communicate verbally and in writing.
2. One to two years previous experience.
3. High School Diploma or equivalent desirable.

SKILLS AND ABILITIES REQUIRED
1. Ability to analyze production forms, to determine appropriate food and quantity to prepare.
2. Ability to judge quality of all food items prior to use.
3. Sufficient courtesy and tact to maintain pleasant and cooperative working relationships with supervisors, co workers, and customers.
4. Manual dexterity and coordination (mental and physical) mandatory.
5. Occasional light to heavy exertion of manual effort in transporting materials or equipment or in lifting, moving, or carrying light weight materials.
6. Must be mentally alert at all times.

WORKING CONDITIONS
1. Satisfactory physical environment with occasional distraction from machine or related noise and occasional temperature variation caused by working alternately in front of hot stoves and in refrigerators or freezers.
2. Works with kitchen machinery such as cutters, blenders, slicers, knives as well as hot ovens, griddles, steamers, steam and boiling liquids. With appropriate caution, probability of injury to himself or others is minimized.

SUPERVISORY RESPONSIBILITY

Supervises line, set-up, and serving personnel.
Shift: Rotating Shift
EEO Statement: An EEO, AA, VEVRAA Employer ]]> 7/19/2011 0.00