Dishroom Attendant, Senior at Partner's Healthcare in Boston, Massachusetts

Job Description:

Site: The Brigham and Women's Hospital, Inc.


At Mass General Brigham, we know it takes a surprising range of talented professionals to advance our mission-from doctors, nurses, business people and tech experts, to dedicated researchers and systems analysts. As a not-for-profit organization, Mass General Brigham is committed to supporting patient care, research, teaching, and service to the community. We place great value on being a diverse, equitable and inclusive organization as we aim to reflect the diversity of the patients we serve.


At Mass General Brigham, we believe a diverse set of backgrounds and lived experiences makes us stronger by challenging our assumptions with new perspectives that can drive revolutionary discoveries in medical innovations in research and patient care. Therefore, we invite and welcome applicants from traditionally underrepresented groups in healthcare - people of color, people with disabilities, LGBTQ community, and/or gender expansive, first and second-generation immigrants, veterans, and people from different socioeconomic backgrounds - to apply.



Job Summary
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. Coordinate according to departmental policy and procedures the activities of the dish room. In particular, disassembling and the washing of the patient trays. 2. Self direct or direct others to wash, organize, inventory china, glassware, silverware, pots and pans to maintain service areas (Production, Room Service) with adequate levelsof small wares equipment (china, glassware, silverware, pots and pans) to perform tasks throughout the day. 3. Follow and enforce the adherence to hospital and departmental hand hygiene policy and procedures. 4. Follow and enforce the adherence to hospital and departmental safety and sanitation procedures. 5. Properly set up for daily use, operate, clean and monitor dish machine. Perform temperature checks. 6. Operate and maintain dish room equipment such as dishwasher, power washer, pulper, and carts according to department policy and procedures and alerts supervisor of malfunctions. 7. Self direct or direct others to clean and sanitize equipment according to departmental policy and procedures. 8. Self direct or direct others to clean and sanitize floors for the entire kitchen area using the proper soaps, dilutions and techniques. 9. Self direct or direct others to empty garbage cans, rinse and clean trash cans. Replace rubbish barrels with new trash bags. Remove the garbage from the kitchen area to proper storage area. Transport trash and garbage to Service Center. Empty dumpster. Clean and rinse dumpster. 10. May assist with retrieving trays from patient rooms following hospital and departmental policy and procedures for tray pickup. 11. May assist in delivering patient trays according to departmental policy and procedures. 12. Retrieve large dirty carts from patient floors. Clean and sanitize the dirty carts and return to patient floors. Maintain a clean area on the patient floor for the dirty cart. 13. Self direct or direct others to maintain the cleanliness of kitchen areas 14. Adhere to departmental policy and procedures regarding personal cleanliness, hygiene and uniform. 15. Assist in orientation and on-the-job training of new employees. 16. Adhere to departmental and hospital policies and procedures and other foodservice regulations at all times. 17. Participate in and monitor, according to preset criteria, sanitation and safety procedures, including HACCP program. 18. Perform all other duties assigned.



Qualifications


1. The position requires: the ability to read, write, and speak English; the ability to follow and give oral and written instructions; the ability to communicate with others, including patients, hospital personnel, and co-workers. These ability levels normally are acquired through completion of a high-school education. 2. Bilingual preferred. 3. Previous work experience (2 years or more), especially restaurant/hotel dish room experience, is desirable. 4. A high school education 5. 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 SKILLS/ABILITIES/COMPETENCIES REQUIRED: 1. Must be flexible, hard working, and self-motivated; must work well with others 2. Must be able to provide direction to others 3. Must be able to work independently 80% of the time 4. Must possess sufficient courtesy and tact to maintain pleasant and cooperative relations with patients, visitors, hospital personnel and co-workers 5. Must accept direction from supervisor 6. Must have good hand-eye coordination, good manual dexterity and a good attention span 7. Involves lifting items of up to 75 lbs., pushing and pulling of food trucks and racks weighing 300 lbs., consistent use of manual dexterity and body coordination. 8. 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 9. Must be able to meet deadlines 1. Wo rks in normal patient care environment where there are occasional exposures to communicable diseases, odors 2. Requires standing or walking for the majority of the day (95% of the time) 3. Involves occasional lifting of items 75 lbs. or less and pushing/pulling of food carts 4. Works in heated and air-conditioned office, kitchen or dish room. 5. Works in normal kitchen environment where there are daily exposures to hot and cold temperature changes, frequent distraction from machinery or related noises, handling of food waste, scraping of used patient trays and dishes, patient discards, odors, hot water and caustic chemical solutions 6. 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 7. Consequence of errors ranges from no harm to serious harm such as incorrect trays to patients, injured employees and broken equipment Work involves rotating shifts as early as 6:30 AM to as late as 11:30 PM, required to work weekends and holidays.



Additional Job Details (if applicable)


Additional Job Description



Remote Type


Onsite



Work Location


50 Staniford Street



Scheduled Weekly Hours


0



Employee Type


Per Diem



Work Shift


Rotating (United States of America)



EEO Statement:


The Brigham and Women's Hospital, Inc. is an Affirmative Action Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.



Mass General Brigham Competency Framework


At Mass General Brigham, our competency framework defines what effective leadership "looks like" by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.