GENERAL SUMMARY/ OVERVIEW STATEMENT: Works under the supervisionof the Manager of Patient Food Services. Provides training and assesses competencies for the Nutrition ServiceCoordinator who coordinates all food service and nutrition related activitiesassigned to NSC on unit.PRINCIPAL DUTIES AND RESPONSIBILITIES: - Provides trainingand coaches new hires in the Patient Food Service Department. Primarily trainsNutrition Service Coordinators however may train other positions as well. - Demonstratesexcellent teaching skills for a variety of learning styles. Modifies techniquesas needed for optimum training- Is proficient inall duties of the Nutrition Service Coordinator- Is proficient inall specialty areas and ages of the patient population.- Determinesspecific competencies of trainees at specified intervals. Makes recommendationsto the Manager Patient Food Services based on these competencies.- Trains part timestaff on evenings and weekends, and full time staff.- Orients existingNSCs to specialty units as they advance in competence- Fills NSCposition as needed.QualificationsQUALIFICATIONS: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 preferredFood 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 policyFISCAL RESPONSIBILITY: Minimize waste of resources, including food and equipmentEEO StatementMassachusetts General Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. Applications from protected veterans and individuals with disabilities are strongly encouraged.