Hospitality Associate

Under general supervision of the Nutritional Supervisor, Manager, and/or Department Director, assists patients in the selection of appropriate food choices in accordance with diet prescriptions. Prepares, delivers, and/or collects patient meal trays. Assembles and delivers nourishments. Maintains accurate computer census records. Provides customer focused care to patients served. Mission, Values and Service Goals MISSION: We deliver outstanding care, inspire health, and connect with heart. VALUES: Trust. Respect. Integrity. Compassion. SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team. Performs Clerical Duties By Get and carry your assigned phone first thing at the beginning of your shift. Keep it turned on all day. Answering telephone promptly and relaying messages in a timely, courteous and accurate manner. Maintain an accurate record of every tray delivered. Turn in at the end of your shift. Accurately clock in and out daily using appropriate codes if necessary. Be able to successfully change your own password when necessary. Performs Patient Meal Service Duties By As required inventory, gather and deliver all nourishments, floor stock and tube feedings according to sanitation guidelines. Discard outdated products. Rotate stock. Return unused tube feedings. Learning your way around the hospital and being able to deliver to any zone. Demonstrate competency in reading diet orders and special notes on tray tickets. Following proper policies and procedures when delivering Insulin, Isolation and Dysphagia and disposable trays. Performing two patient safety identifications before delivering food. Being able to open bed side tray tables. Adhering to standards for presentation of trays to patients in an attractive, appetizing manner. Complying with all sanitation policies and procedures. Maintaining a clean and orderly work area. Being crossed trained and able to work all tray line positions as needed. Working in dish room as necessary. Demonstrates effective communication skills and working relationships and maintains professionalism by Notifying clinical dietitian, nursing staff, or other staff members of special patient needs or concerns. Maintaining confidentiality among patients, visitors, and hospital staff in accordance with HIPPA guidelines. Being able to maintain clear and pleasant conversation with patients, visitors, and staff in an easy and comprehensive manner. Utilizing scripted dialogue for introduction, patient identification and tray presentation. Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by Participating in assigned continuous quality improvement projects. Completing other job-related duties and projects as assigned. Organizational Responsibilities Attends and participates in department meetings and is accountable for all information shared. Completes mandatory education, annual competencies and department specific education within established timeframes. Completes annual employee health requirements within established timeframes. Maintains license/certification, registration in good standing throughout fiscal year. Direct patient care providers are required to maintain current BCLS (CPR), and other certifications as required by position/department. Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self. Adheres to regulatory agency requirements, survey process and compliance. Complies with established organization and department policies. Available to work overtime in addition to working additional or other shifts and schedules when required. Commitment to Beacon's six-point Operating System, referred to as The Beacon Way Leverage innovation everywhere. Cultivate human talent. Embrace performance improvement. Build greatness through accountability. Use information to improve and advance. Communicate clearly and continuously. Education and Experience The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. One year of experience working in a food service environment (i.e., hospital or nursing home) is preferred. Knowledge & Skills Must be able to demonstrate job competency in actual task performance following completion of on-the-job training. Requires the communication skills necessary to follow verbal and written instructions and to read and write English legibly. Must speak clearly in a polite and respectful manner. Requires ability to operate a computer using various software programs in a Windows environment. Must be able to run computerized reports for the department. Requires basic mathematical ability using hand calculations or handheld calculator. Demonstrates effective interpersonal skills necessary to consistently interact with patients, families, visitors and staff in a professional, courteous manner. Working Conditions Working environment may vary according to area/team assigned. May be exposed to variable temperatures in coolers and freezers and near ovens, grills, and dish machine. Physical Demands Requires the physical ability and stamina (i.e., to stand and walk for long periods of time; bend, stoop, and twist frequently; lift up to 50 pounds; and be able to push and pull food carts weighing up to 575 pounds) to perform the essential functions of the position. #J-18808-Ljbffr