PRN Dietary Host-Hostess/Cook

JOB SUMMARY:              

• The Host/Hostess position is responsible for handling patient room service orders and delivering trays to patient rooms and retrieving dirty trays once patients have finished eating their meal.
• The host/hostess is the key contact person between the food service department and the patient.
• This position functions as part of a team.
• This position operates and maintains all kitchen equipment assigned to the role.
• This position works with all clientele, requiring excellent Customer Service skills.  
• OSHA Bloodborne Pathogens Class III.

ESSENTIAL DUTIES AND RESPONSIBILITIES:       

• Job duties include, working and maintaining a clean work area, assist in setting lunch and dinner cold station, completing prep work and stocking station to appropriate levels.
• Answers patient calls and enters meal orders into dietary software system, verifying the accuracy of patient information in the hospital information system.
• Answers menu questions, reports process and quality issues to management, and reports potential patient nutrition concerns to management and the Registered Dietitian Nutritionist (RDN).
• Prepares food as stipulated in standardized recipes.
• Prepares food for patients on therapeutic diets.
• Be familiar with all menu offerings, diet variations and specifics of what may be ordered by patients based on his/her physician-prescribed diet.
• Requires knowledge and understanding of food/drug interactions (including insulin) and allergens. Responsible for entering Insulin report information into the software system.
• Assembles patients’ trays and assists trays and nourishments to patient areas.
• Responsible for safety and security of his/her tablet and phone carried for patient calls.
• Assures physician’s orders concerning patient diets are followed.
• Position must maintain a friendly and cheerful demeanor and positive service attitudes at all times, reflecting the culture health which we promote.
• Assists in dietary consultations by conducting daily patient visits to determine food likes and dislikes and offering select menus.
• Responsible for running missed meal report. When a patient has refused two or meals, the Host/Hostess will let the nurse and RDN know
• The host/hostess will take whatever action necessary to maximize patient satisfaction with room service.
• The host/ hostess will follow the approved procedure and scripting, confirming the patient’s identity as per facility policy with two key patient identifiers. Responsible for documenting the time and location of tray deliveries using a manual or electronic system
• Assists in the preparation of and serving of food on the cafeteria line.
• Evening host/hostess prepares nutrition room sandwiches and stocks nutrition room.
• Cleans, sanitizes and stocks dining area with dishes, utensils and other dining supplies.
• Maintains cleanliness and sanitation of kitchen and cafeteria.
• Washes pots, pans, dishes and utensils.
• Assists with overall cleaning of the kitchen and cafeteria on a daily basis.
• Assists the cook in cleaning the kitchen.
• Responsible for keeping your own work area clean.
• Maintains cleanliness of storerooms and dishwashing room.
• Ensures correct temperatures of hot foods 165/ and cold food is cold 41.
• Places food on cart no earlier than 5-7 minutes prior to leaving kitchen.
• Uses garnishing for appearance/presentation of food.
• Responsible for cleaning of your assigned room or area.
• Responsible for filling out all assigned charts.

OTHER SIGNIFICANT REQUIREMENTS:

• Maintains confidentiality while working with confidential matters on a daily basis.
• Follows safety guidelines and policies for the healthcare system.
• Adheres to Hamilton Healthcare System’s Behavioral Standards.
• Emulates the customer service expectations for Accountability, Respect, Integrity, Service and Excellence.
• Maintains HIPAA compliance at all times.
• Abides by the Hamilton Healthcare System Personnel Policy and Employee Handbook.
• Maintains favorable relationships with all clientele and co-workers.
• Performs all other duties as assigned.            

JOB QUALIFICATIONS:

• Education: High school graduate or equivalent preferred.
• Personal job-related skills:  Ability to read and write.
• Licensure, registry or certification:  None required.

Experience

• Prior work experience:  One year of previous institutional food preparation experience preferred
• Technical training:  None required
• Computer literate

Physical and mental requirements: 

• Duties of position require extended periods of walking and standing. 
• Some bending, stooping and reaching for food items and equipment. 
• Pushing and pulling of food carts and lifting up to 50 pounds. 
• The ability to comprehend and follow written or verbal instructions and directions.