Lead Nutrition Service Coordinator
Massachusetts General Hospital(MGH)

Job Info

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GENERAL SUMMARY/ OVERVIEW STATEMENT:

Works under the supervision of the Manager of Patient Food Services. Provides training and assesses competencies for the Nutrition Service Coordinator who coordinates all food service and nutrition related activities assigned to NSC on unit.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

- Provides training and coaches new hires in the Patient Food Service Department. Primarily trains Nutrition Service Coordinators however may train other positions as well.

- Demonstrates excellent teaching skills for a variety of learning styles. Modifies techniques as needed for optimum training

- Is proficient in all duties of the Nutrition Service Coordinator

- Is proficient in all specialty areas and ages of the patient population.

- Determines specific competencies of trainees at specified intervals. Makes recommendations to the Manager Patient Food Services based on these competencies.

- Trains part time staff on evenings and weekends, and full time staff.

- Orients existing NSCs to specialty units as they advance in competence

- Fills NSC position as needed.

Qualifications
QUALIFICATIONS:

Must be able to read, write, and speak English. Basic math skills. Food service needs/diet modification/religious food practices for sick patients.

Is proficient in all duties of the Nutrition Service Coordinator, in all specialty areas and ages of the patient population.

Previous training or mentoring experience preferred

Food service experience desirable.

On the job training consisting of 1 month.

SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:

Must be a team player with excellent interpersonal and communications skills. Able to teach, inspire, and motivate others. Able to provide compassionate care to patients. Attention to detail. Must be able to lift 25-30 lbs. and must be able to stand for extended period (most of shift). Motor coordination. Able to organize work, work efficiently and quickly, meet deadlines. Able to understand and follow procedures. Able to use judgment and solve problems.

WORKING CONDITIONS:

Will be working in patient care areas, entering patient rooms, working in the pantry kitchen on unit, assembling trays on trayline in basement kitchen area.

SUPERVISORY RESPONSIBILITY:

Supervises the employees being trained at the given time. May vary from 0 to 3 on any given shift.

Evaluating for competencies as defined by standards policy

FISCAL RESPONSIBILITY:

Minimize waste of resources, including food and equipment

EEO Statement
MassachusettsGeneral Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, wechoose to lead. Applications from protected veterans and individuals withdisabilities are strongly encouraged.

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