Host-Hostess

MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit (FSWP) from Marian County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first worked day and a permanent MCHD F.SWP within 1 week of start date or next available class. Must have a valid MCHD FSWP throughout employment

PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or Equivalent preferred

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Answer patient phone calls in a courteous manner following established standards.
2. Use current systems to obtain necessary patient information and to accurately process requested menu items following established procedures.
3. Communicate with patient to share meal options and obtain meal selections
4. Compare patient menu selections with the diet order and make any adjustment to the selections as needed.
5. Effectively communicates and collaborates with other clinical staff and co-workers.
6. Assemble patient tray with selected menu items.
7. Deliver meal trays to patients within guidelines for timeliness.
8. Retrieve patient meal trays within a reasonable timeframe.
9. Follows department procedure for the missed meal reports including alerting nursing
10. Follows delivery standards including hand sanitization, infection control requirements, two patient identifiers, AIDET and key phrases. Alerts nursing if patient is not properly positioned to begin eating or otherwise appears to need assistance.
11. Checks trays for missing items and intervenes to correct immediately. Maintains supply of condiments on cart
12. Documents information required for ordered calorie counts
13. Monitors new patients for knowledge of room service, gives menu and explains as needed.
14. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs
15. Meets sanitation, safety and quality control guidelines set forth by departmental policies, health department regulations and HAACP (Hazard Analysis Critical Control Points) in maintaining cleanliness of nutrition centers on the units.
16. Maintains established standard of cleanliness in work area and patient area.
17. Completes menus and delivers meals by established timeframes.
18. Assist with the room service assembly or other areas of food service as needed.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Can push fully loaded tray cart (approx. 250 lbs.)
2. Ability to stand for most of the working day

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Requires patient interaction with some conditions/appearance that may be distressing.
2. Enter isolation precaution patient rooms with proper protective equipment.
3. Kitchen environment often noisy.

SKILLS AND ABILITIES:
1. Ability to understand written and oral communication.
2. Computer skills - know how to use basic computer components (keyboard, mouse, tablet) and basic computer applications such as Microsoft word.
3. Telephone skills - know how to use speaker phones, headsets, and telephone etiquette.

Date Reviewed/Revised: January 2021

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