Hospitality Associate

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.

Clarity of Purpose

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.

Customer Focus

Provides customer focused care to patients served.

Clerical Duties

• 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.

Patient Meal Service Duties

• 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• Discard outdated products.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.
• Follow 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 cross-trained and able to work all tray line positions as needed.
• Working in dish room as necessary.

Communication and Professionalism

• 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.
• Maintaining 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.

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.

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.