Host/Hostess- Summer Employment

Overview:

Summary

Checks patient food trays for accuracy and appearance. Processes patient and product information.

Essential Functions and Job Duties

• Identifies with, shares in, and displays a commitment to the mission, philosophy, and objectives of the organization. Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values: Compassion, Ability, Respect, Excellence, and Service).

• Participates in and supports performance improvement and risk management activities.

• Checks meal trays for patients.
  • Assures that food is placed on the tray in the proper area and attractively presented.
  • Makes corrections when necessary.

• Occasionally fills in for the operator during break time and lunch period.
  • Pleasantly answers the phone with a smile using the appropriately scripted greeting.
  • Takes patient meal choices.
  • Processes non-select breakfast choices for the patients.
  • Enters I & O in patient file in CBORD.
  • Records all messages.

• Uses the dietary computer system to update menus, print patient menus, add or delete patient information and process production sheets; uses the Care Manager to check on diet orders, send messages, verify daily census, and makes sure trays are prepared as quickly as possible.

• Works well with deadlines; maintains composure in difficult and demanding situations and attempts solutions.

• Performs other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Must be able to read, write and understand English.

General Skill Requirements

In addition to the Essential Functions and Qualifications listed above, to perform the job successfully an individual must also possess the following General Skill Requirements.

• Adaptability Adapts to changes in the work environment; Manages competing demands; Accepts criticism and feedback; Changes approach or method to best fit the situation; ability to work with frustrating situations; work under pressure and on an irregular schedule such as unscheduled overtime, unanticipated changes in work pace; Works with numerous distractions.
• Attendance and Punctuality Schedules time off in advance; Begins working on time; Keeps absences within guidelines; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Communications Expresses ideas and thoughts verbally; Expresses ideas and thoughts in written form; Exhibits good listening and comprehension; Keeps others adequately informed; Selects and uses appropriate communication methods.
• Cooperation Establishes and maintains effective relations; Exhibits tact and consideration; Displays positive outlook and pleasant manner; Offers assistance and support to co-workers; Works cooperatively in group situations; Works actively to resolve conflicts.
• Job Knowledge Competent in required job skills and knowledge; Exhibits ability to learn and apply new skills; Keeps abreast of current developments; Requires minimal supervision; Displays understanding of how job relates to others; Uses resources effectively.
• Judgment displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions; ability to work with and maintain confidential information.
• Problem solving Identifies problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Resolves problems in early stages; Works well in group problem solving situations.
• Quality Demonstrates accuracy and thoroughness; Displays commitment to excellence; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly; Achieves established goals.
• Concentration Maintains attention to detail over extended period of time; continually aware of variations in changing situations.
• Supervision ability to perform work independently or with minimal supervision; ability to assign and/or review work; train and/or evaluate other employees.

Education and/or Other Requirements

Highs school graduate or equivalent. One year health care Food Service experience is required.

Environmental Factors

Exposure to loud noise levels and uncomfortable temperature levels in the kitchen. Limited exposure to hazardous or potentially injurious elements or conditions. Must be able to work in the dishroom if requested.

Physical Demands

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Light physical exertion. Must be able to hear well. Must be able to stand in one area for 60 to 90 minutes at a time. Must be able to move from place to place quickly. Must be able to bend and reach, and to lift and/or carry light loads (10 to 15 pounds).

Mental Demands

• Must be able to work under stress and to adapt to changing conditions.

• Ability to adhere to strict confidentiality requirements.