Patient Room Service Coordinator in Denver, Colorado at National Jewish Health

National Jewish Health is seeking a service-oriented and detail-focused Patient Room Service Coordinator to support the Food & Nutrition Services team. This role plays an important part in the patient experience by ensuring meals are safe, accurate and tailored to individual dietary needs while supporting high-quality food service operations across the organization.

Key Responsibilities

• Coordinates patient meal orders and Room Service requests, ensuring compliance with prescribed diets and food allergies
• Reviews diet orders, updates patient preferences and delivers exceptional customer service
• Oversees meal accuracy, tray assembly and food service quality standards
• Supports food service operations for patients, cafeteria guests, catering and Morgridge Academy

National Jewish Health is the nation’s leading respiratory hospital, recognized for excellence in patient care, research and education. This role offers the opportunity to combine hospitality, nutrition and patient care while making a meaningful impact on the health and experience of every patient served.

Position Summary
Coordinates Diet Office operations related to Patient Room Service and supports the delivery of nutritional care to patients. Responsibilities include coordinating Room Service requests, accurately interpreting physician diet orders, and facilitating food production and meal service processes. Ensures patient meals are prepared and delivered in accordance with departmental policies, procedures, and quality standards.

Essential Duties

• Leads the work of the food service Cafeteria staff, Morgridge Academy School Breakfast & Lunch staff, and Catering staff.
• Plans, coordinates and monitors quality, accuracy and presentation of food production and service for patients, cafeteria customers, catering customer sand Morgridge Academy students as needed.
• Aids in cashiering and/or assisting line cooks in cafeteria as needed.
• Assists in planning performance improvement activities including compiling and reporting data. Helps plan and present in-service education programs to cafeteria employees and participates in continuing education as assigned.
• Performs all duties related to the function of the Diet Office including receiving Room Service calls, checking patient requests for meals against patient’s chart in Epic, assists in tray assembly, double checking final tray set-up, monitors delivery of trays and pick up of trays.
• Reviews patient Room Service orders, including therapeutic and allergy-related diets, against the electronic Kardex to ensure compliance with prescribed dietary requirements and prevent potential allergic reactions. Communicates with patients to obtain food preferences, address meal-related concerns, and provide excellent customer service. Updates the electronic Kardex with current diet orders and preferences, verifies meal tray accuracy and completeness prior to service, and escalates patient care concerns to the Food Service Director as appropriate.
• Assists with basic nutrition care and intervention by obtaining patient care plans for consults, confirming diet orders in charts, notifying Director of Food & Nutrition Services of nutrition risk issues using nutrition risk screen and chart review information.
• Coordinates and prepares food challenges as ordered, consulting with the Director of Food & Nutrition Services if necessary.
• Assists Director in menu updates and revisions. Performs computerized analysis of patient menu as needed. Maintains and updates recipe and ingredient files for patient menus.
• Adheres to Colorado Department of Health and Joint Commission patient care, safety and sanitation standards. Coaches on regulatory breaches with team members, in the moment as needed.
• Maintains inventory of special food products and nutritional supplements. Informs staff of new products and changes.
• Performs clerical duties related to the functioning of the office including: photocopying, typing, data entry, filing, charge entry, faxing and processing mail.

Other Duties

• Maintains annual competency requirements for associated credentials. Conducts at least two educational team in-services for the Food & Nutrition Services Department annually.
• Covers occasional weekend shifts in the absence of the Executive Chef and/or Production Lead positions.
• Shares NJH Paid Holiday staff coverage along with the Executive Chef and the Production Lead.

Competencies

• Accountability: Accepts full responsibility for self and contribution as a team member; displays honesty and truthfulness; confronts problems quickly; displays a strong commitment to organizational success and inspires others to commit to goals; demonstrates a commitment to National Jewish Health.
• Attention to Detail: Accomplishing tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; being watchful over a period of time. Setting high standards of performance for self and others; assuming responsibility and accountability for successfully completing assignments or tasks; self-imposing standards of excellence rather than having standards imposed.
• Coaching and Teaching Others: Providing timely guidance and feedback to help others strengthen specific knowledge/skill areas needed to accomplish a task or solve a problem.
• Collaboration/Teamwork: Cooperates with others to accomplish common goals; works with employees within and across his/her department to achieve shared goals; treats others with dignity and respect and maintains a friendly demeanor; values the contributions of others.
• Managing Conflict: Dealing effectively with others in an antagonistic situation; using appropriate interpersonal styles and methods to reduce tension or conflict between two or more people. Addresses conflicts by focusing on the issues at hand to develop effective solutions when disputes or disagreements occur; helps others resolve conflicts by providing impartial mediation when needed.
• Patient Relations: Meeting patient and patient family needs; taking responsibility for a patient’s safety, satisfaction, and clinical outcomes; using appropriate interpersonal techniques to resolve difficult patient situations and regain patient confidence.
• Peer Relationships: Interacts with others in a constructive, positive, and respectful manner, regardless of individual differences. Assists team members or co-workers in achieving personal goals and completing assignments.

Supervisory or Managerial Responsibility
Leads the tasks of co-workers.

Travel
None

Core Values

• Be available to work as scheduled and report to work on time.
• Be willing to accept supervision and work well with others.
• Be well groomed, appropriately for your role and wear ID Badge visibly.
• Be in compliance with all departmental and institutional policies, the Employee Handbook, Code of Conduct and completes NetLearning by due date annually.
• Promotes a workplace culture based on mutual respect and merit, where all individuals are treated fairly and provided with equal opportunity to contribute to the mission and goals of the institution.
• Adheres to safe working practices and at all times follows all institutional and departmental safety policies and procedures.
• Wears appropriate PPE as outlined by the infection control policies and procedures.
• Demonstrates compliance with all state, federal and all other regulatory agency requirements.

Minimum Qualifications

• Education: High School diploma or equivalent required. Associate’s degree in a nutrition-related field preferred.
• Work Experience: 3 years of recent and related experience in healthcare food service setting required. 1 year of experience leading the work of others preferred.
• Special Training, Certification or Licensure: Certified Food Protection Manager (CFPM) certification preferred. Certified Dietary Manager/ Certified Food Protection Professional (CDM-CFPP) preferred.
  

Salary Range: $25.04 - $33.11