Hospitality Associate (Part time Hours Per Week Shifts Vary

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 Education

High School Diploma or GED (Required)

Minimum Work Experience

1 year Related healthcare foodservice experience or relatable serving/ customer service experience. (Required)

Required Skills/Knowledge

Ability 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 Accountabilities

Maintain Professionalism

Communicate pertinent information to Supervisor/Manager or Director.

Utilize appropriate communication to patient, nursing, staff or visitor per department training. Nutrition Service

Receive and utilize accurate and current orders for patient meal service or formulas and utilize CNMC and MyDining information systems.

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.

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.

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 unit

Responsive to patient’s needs at all times; resolve patient concerns or complaints immediately and/or report needed assistance to supervisor as appropriate.

Prepare, assemble and deliver unit floor stock and patient nourishments.

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 Sanitation

Comply with maintenance of safety and sanitation standards of the department, institution and regulatory agency.

Remove expired items from nourishment room refrigerator and document per policy.

Follow NPSG in relation to Patient identification and hand washing.Safety

Speak up when team members appear to exhibit unsafe behavior or performance

Continuously validate and verify information needed for decision making or documentation

Stop in the face of uncertainty and takes time to resolve the situation

Demonstrate accurate, clear and timely verbal and written communication

Actively promote safety for patients, families, visitors and co-workers

Attend carefully to important details - practicing Stop, Think, Act and Review in order to self-check behavior and performance

Organizational Accountabilities

Performance Improvement

Collect data for Performance Improvement processes, as requested.Organizational Commitment/Identification

Partner in the mission and upholds the core principles of the organization

Committed to diversity and recognizes value of cultural ethnic differences

Demonstrate personal and professional integrity

Maintain confidentiality at all timesCustomer Service

Anticipate and responds to customer needs; follows up until needs are metTeamwork/Communication

Demonstrate collaborative and respectful behavior

Partner with all team members to achieve goals

Receptive to others’ ideas and opinionsPerformance Improvement/Problem-solving

Contribute to a positive work environment

Demonstrate flexibility and willingness to change

Identify opportunities to improve clinical and administrative processes

Make appropriate decisions, using sound judgmentCost Management/Financial Responsibility

Use resources efficiently

Search for less costly ways of doing things