Hostess

Hostess/Host

Responsible for the food service operation on the patient care areas. Serves therapeutically correct trays to patients, processes diet orders, collects patient menu selections, adjusts patient menus in accordance with patient's diet order and the diet reference manual, processes menu for trayline and demonstrates outstanding customer service.

Demonstrates understanding and executes hospital Core Values Excellence and Love in each task. Demonstrates patient/customer comes first attitude. Greets patients, visitors, customers, and co-workers with a smile and pleasant manner. Demonstrates quality customer service. Practices service recovery. Checks meal report diet orders/changes against each patient tray; clarifies conflicting orders with nursing. Makes dietary modifications and appropriate age-specific adjustments to menus/trays following established guidelines. Prepares trays for new admissions and transferred patients. Serves and collects trays; performs meal rounds after serving to monitor patient satisfaction with food and service. Explains menu process to patients utilizing "Nutrition Scripts"; assures receipt of each patient's menu selection via CBORD room service appropriately guiding patients in making selections in accordance with their diet. Reviews and adjusts patient's marked menu in accordance with the ordered diet and patient's nutritional requirements and the diet clerk reference manual (as needed if CBORD room service is in down time). Properly calculates fluid allowance and prepares trays with fluid restrictions. Calculates and delivers patient tube feeding formulas. Monitors patients with changes in intake and reports nutritional concerns to the dietitian/technician. Reports patient tolerance to nutritional supplements to the dietitian/technician. Maintains cleanliness of pantry area according to the established cleaning schedule. Delivers meals utilizing the current meal delivery system. Assembles and serves nourishments/snack baskets and fills water cups, as assigned. Inventories, obtains, stores, and rotates supplies and nourishments within established time lines using the par system. Thickens liquids to appropriate consistency for those patients on liquid modifications. Follows Standard Precaution procedures for infection control when preparing and serving trays. Prepares and serves early/late and test diet trays, as assigned. Communicates food service/nutrition related problems to manager, technicians and dietitians as encountered. Takes appropriate action to handle patient problems/inquiries. Checks and reports equipment temperatures and problems in accordance with quality control procedures. Participates on Patient Satisfaction Committee Meetings for their assigned pod as requested. Performs assigned work safely, adhering to established departmental safety rules and practices; reports to supervisor, in a timely manner, any unsafe activities, conditions, hazards, or safety violations that may cause injury to oneself, other employees, patients and visitors. Assembles patient meals quickly and in accordance with the menu. Items are placed in correct position on tray (trayline assembly). Efficiently operates dish machine and all ware washing of patient trays. Operates pot washing area by using proper cleaning and sanitizing solutions Frequent contacts with nursing, patients, visitors, dietitians, diet technicians, unit clerks, and other departmental personnel in processing diet orders, collecting menu selections, and promoting patient satisfaction.

High school graduation or its equivalent Six months food service experience preferred ServSafe certificate preferred An equivalent combination of education and experience may be substituted.