Host-Hostess

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Summary:

• The patient services host/hostess delivers meal trays in compliance with physician orders while using established SERVICE principles. The host/hostess receives patient phone calls for the AYR Room Service program. The host/hostess, using established SERVICE principles, guides patients through the meal order process-ensuring patient complies with physician ordered diets.

Responsibilities:

• 1. Delivers patient meal trays within 45 minutes of order and at proper temperatures. a. Uses AYR tickets to determine proper tray delivery time. b. Demonstrates competency in recognizing proper hot and cold food temperatures. c. Demonstrates awareness of Gold check standards for appropriate tray appearance and cleanliness. Is familiar with Health Touch report printing capabilities. d. Understands the concept of "ready at" times. e. Understands levels of participation in the At Your Request program. f. Refers patients properly whose participation level is not assessed correctly. g. Complies with "call back" policy and procedures. h. Properly identifies patient before delivering meal tray and assists with tray set up as needed by following procedures outlined in AYR manual. i. Adjusts patient bedside table to assure patient can reach food tray comfortably. j. Opens cartons/condiment packets/containers for patients who cannot do so for themselves. k. Follows proper hand sanitation protocols following every patient contact. l. Collects trays within one hour of delivery. m. Utilizes tray tickets and AYR reports to assure timely collection of trays. n. Assures that all trays are collected before leaving at end of shift. 2 Accurately records patient food and fluid intake for meals. Properly educates patient on appropriate meal selections in compliance with physician ordered therapeutic diets. a. Is aware of proper and standard serving sizes for all food items served. b. Can identify percent consumed of each food item by observation of plate waste. c. Possesses the ability to convert amounts consumed from English to Metric. d. Properly records amount of foods and fluids consumed on all patients requiring this process. e. Properly educates patient on appropriate meal selections in compliance with physician ordered therapeutic diets. f. Demonstrates a working knowledge of the therapeutic diets used at Doylestown Hospital. g. Communicates appropriately with patient when providing meal selection guidance. h. Properly refers patients to the dietitian who are consistently non-compliant with diet orders. i. Understands food allergies and intolerance and can incorporate requests appropriately. j. Communicates appropriately with nursing in referring patient oriented phone calls. 3 Inventories, assembles and delivers patient floor stocks using appropriate FIFO principles. a. Demonstrates competency in First In First Out (FIFO) inventory principles. b. Properly applies FIFO principles when completing inventory and delivery of nourishments. c. Demonstrates competency in appropriate equipment temperatures required for kitchen equipment to function safely. d. Accurately and consistently documents equipment temperatures per HACCP protocols. e. Appropriately refers malfunctioning equipment as needed. 4 Provides assistance in the kitchen as assigned to assure patient meal service runs efficiently and effectively. a. Assists with dish room procedures by properly sorting and storing clean equipment. b. Completes other duties as assigned by supervisor and/or manager. 5 Promptly answers patient phone calls and assists patient with the meal selection process. a. Demonstrates competency in proper phone etiquette techniques. b. Uses scripting properly when answering phone calls. c. Supplements phone usage with proper usage of the beeper system. d. Competent in the use of the Health Touch system for meal order entry. 6 Accurately assembles trays to be delivered to patients. a. Demonstrates a working knowledge of the therapeutic diets used at Doylestown Hospital when assembling trays for patients. b. Follows tray placement diagram. c. Is aware of proper and standard serving sizes for all food items. d. Understands HACCP standards.

Credentials:


Education or Equivalent Experience:


We believe that the best care for our patients starts with the best care for our employees. Our employee benefits programs help our employees get healthy and stay healthy. We offer a comprehensive compensation and benefits program that includes one of the finest prepaid tuition assistance programs in the region. Penn Medicine employees are actively engaged and committed to our mission. Together we will continue to make medical advances that help people live longer, healthier lives.

Live Your Life's Work

We are an Equal Opportunity employer. Candidates are considered for employment without regard to race, ethnicity, color, sex, sexual orientation, gender identity, religion, national origin, ancestry, age, disability, marital status, familial status, genetic information, domestic or sexual violence victim status, citizenship status, military status, status as a protected veteran or any other status protected by applicable law.