Hospitality Associate

Summary

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 Discard outdated products.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

Associate complies with the following organizational requirements:

• 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.

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