Hospitality Associate PT (20 hours weekly) Rotating-to include, holidays, weekends
The Hospitality Associate will be responsible for Patient Meal (MyDining) service.
Secure patient meal selections and special requests and needs via telephone or face to face interactions.
Minimum EducationHigh School Diploma or GEDMinimum Work Experience1 yearSpecific Requirements and PreferencesRelated healthcare foodservice experience or relatable serving/ customer service experience.
(Required)Required Skills/KnowledgeAbility to translate written instructions into accurate patient meals.
Knowledge of general nutrition and ability to interpret special dietary needs into food items per reference manual.
Ability to accurately measure portions of special products.
Ability to perform basic information Technology data entry and print functions.
Functional AccountabilitiesMaintain Professionalism1.
Communicate pertinent information to Supervisor/Manager or Director.
2.
Utilize appropriate communication to patient, nursing, staff or visitor per department training.
Nutrition Service1.
Receive and utilize accurate and current orders for patient meal service or formulas and utilize CNMC and MyDining information systems.
2.
When answering or calling out on phone, take patient menu selection, confirm patient needs/requests, and discuss patient's needs and tray delivery time with nursing or departmental associates.
3.
Offer alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections.
4.
Review patient listing with accurate diet information and special instructions from Nutrition Technician and ask appropriate clarification of patient orders; communicate and respond to Nutrition Coordinator or supervisor by phone needs of the patient, meal cart or unit5.
Responsive to patient's needs at all times; resolve patient concerns or complaints immediately and/or report needed assistance to supervisor as appropriate.
6.
Prepare, assemble and deliver unit floor stock and patient nourishments.
7.
Maintain accurate information on each patient; assist dietitian to monitor of patients who are NPO, on liquid diets or have a calorie count ordered.
Safety and Sanitation1.
Comply with maintenance of safety and sanitation standards of the department, institution and regulatory agency.
2.
Remove expired items from nourishment room refrigerator and document per policy.
3.
Follow NPSG in relation to Patient identification and hand washing.
Safety1.
Speak up when team members appear to exhibit unsafe behavior or performance2.
Continuously validate and verify information needed for decision making or documentation3.
Stop in the face of uncertainty and takes time to resolve the situation4.
Demonstrate accurate, clear and timely verbal and written communication5.
Actively promote safety for patients, families, visitors and co-workers6.
Attend carefully to important details - practicing Stop, Think, Act and Review in order to self-check behavior and performanceOrganizational AccountabilitiesPerformance Improvement1.
Collect data for Performance Improvement processes, as anizational Commitment/Identification1.
Partner in the mission and upholds the core principles of the organization2.
Committed to diversity and recognizes value of cultural ethnic differences3.
Demonstrate personal and professional integrity4.
Maintain confidentiality at all timesCustomer Service1.
Anticipate and responds to customer needs; follows up until needs are metTeamwork/Communication1.
Demonstrate collaborative and respectful behavior2.
Partner with all team members to achieve goals3.
Receptive to others' ideas and opinionsPerformance Improvement/Problem-solving1.
Contribute to a positive work environment2.
Demonstrate flexibility and willingness to change3.
Identify opportunities to improve clinical and administrative processes4.
Make appropriate decisions, using sound judgmentCost Management/Financial Responsibility1.
Use resources efficiently2.
Search for less costly ways of doing things.
Estimated Salary: $20 to $28 per hour based on qualifications.
Secure patient meal selections and special requests and needs via telephone or face to face interactions.
Minimum EducationHigh School Diploma or GEDMinimum Work Experience1 yearSpecific Requirements and PreferencesRelated healthcare foodservice experience or relatable serving/ customer service experience.
(Required)Required Skills/KnowledgeAbility to translate written instructions into accurate patient meals.
Knowledge of general nutrition and ability to interpret special dietary needs into food items per reference manual.
Ability to accurately measure portions of special products.
Ability to perform basic information Technology data entry and print functions.
Functional AccountabilitiesMaintain Professionalism1.
Communicate pertinent information to Supervisor/Manager or Director.
2.
Utilize appropriate communication to patient, nursing, staff or visitor per department training.
Nutrition Service1.
Receive and utilize accurate and current orders for patient meal service or formulas and utilize CNMC and MyDining information systems.
2.
When answering or calling out on phone, take patient menu selection, confirm patient needs/requests, and discuss patient's needs and tray delivery time with nursing or departmental associates.
3.
Offer alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections.
4.
Review patient listing with accurate diet information and special instructions from Nutrition Technician and ask appropriate clarification of patient orders; communicate and respond to Nutrition Coordinator or supervisor by phone needs of the patient, meal cart or unit5.
Responsive to patient's needs at all times; resolve patient concerns or complaints immediately and/or report needed assistance to supervisor as appropriate.
6.
Prepare, assemble and deliver unit floor stock and patient nourishments.
7.
Maintain accurate information on each patient; assist dietitian to monitor of patients who are NPO, on liquid diets or have a calorie count ordered.
Safety and Sanitation1.
Comply with maintenance of safety and sanitation standards of the department, institution and regulatory agency.
2.
Remove expired items from nourishment room refrigerator and document per policy.
3.
Follow NPSG in relation to Patient identification and hand washing.
Safety1.
Speak up when team members appear to exhibit unsafe behavior or performance2.
Continuously validate and verify information needed for decision making or documentation3.
Stop in the face of uncertainty and takes time to resolve the situation4.
Demonstrate accurate, clear and timely verbal and written communication5.
Actively promote safety for patients, families, visitors and co-workers6.
Attend carefully to important details - practicing Stop, Think, Act and Review in order to self-check behavior and performanceOrganizational AccountabilitiesPerformance Improvement1.
Collect data for Performance Improvement processes, as anizational Commitment/Identification1.
Partner in the mission and upholds the core principles of the organization2.
Committed to diversity and recognizes value of cultural ethnic differences3.
Demonstrate personal and professional integrity4.
Maintain confidentiality at all timesCustomer Service1.
Anticipate and responds to customer needs; follows up until needs are metTeamwork/Communication1.
Demonstrate collaborative and respectful behavior2.
Partner with all team members to achieve goals3.
Receptive to others' ideas and opinionsPerformance Improvement/Problem-solving1.
Contribute to a positive work environment2.
Demonstrate flexibility and willingness to change3.
Identify opportunities to improve clinical and administrative processes4.
Make appropriate decisions, using sound judgmentCost Management/Financial Responsibility1.
Use resources efficiently2.
Search for less costly ways of doing things.
Estimated Salary: $20 to $28 per hour based on qualifications.
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