What are the responsibilities and job description for the Host/Hostess position at WVU Medicine?
Provides meal service for patients, including obtaining menu selections from patients in person or via the facility's ordering system. Assembles, delivers, retrieves, and cleans patient trays and prepare menu items.
MINIMUM QUALIFICATIONS :
EDUCATION, CERTIFICATION, AND / OR LICENSURE :
1. Valid Food Service Worker Permit (FSWP) from the local health department prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
MINIMUM QUALIFICATIONS :
EDUCATION, CERTIFICATION, AND / OR LICENSURE :
1. Obtain a ServSafe Person In Charge certification within 90 days of hire.
PREFERRED QUALIFICATIONS :
EDUCATION, CERTIFICATION, AND / OR LICENSURE :
1. High school diploma or equivalent.
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. Assemble patient tray with selected menu items and deliver meal trays to patients within guidelines for timeliness. Retrieves patient meal trays within a reasonable timeframe.
6. Checks trays for missing items and intervenes to correct. Maintains supply of condiments on cart
7. Follows department procedure for the missed meal reports including alerting nursing.
8. 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.
9. Documents information required for ordered calorie counts.
10. Monitors new patients for knowledge of room service, gives menu and explains as needed.
11. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs.
12. Maintains established standard of cleanliness in work area and patient area.
13. 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. Ability to push fully loaded tray cart (approx. 250 lbs.).
2. Ability to stand for extended periods of time.
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 that is 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.
