Hospitality Associate II - Food and Nutrition (Days)

$1,000 Sign On Bonus

• External Hires Only The Hospitality Associate acts as the liaison between the patients, Food and Nutrition Services, and Nursing Services and attends to all patient requests for meals, nourishments and snacks.

The HA is responsible for obtaining patient meal orders, accurate menu modification and effective communication with patient services manager, nursing, dietitian and production staff as needed and cleaning and sanitizing of the meal service areas. Required Knowledge & Skills

Education:

High School Diploma or GED

Experience:

No prior work experience required Licenses and Certifications

• NONE REQUIRED

  Qualifications
• Will accept 2 years experience in lieu of High School diploma or GED
• Ability to read, write and speak English fluently.
• Demonstrate effective interpersonal and communication skills.
• Must demonstrate critical thinking and problem solving.
• Basic computer skills.
• Complete Food Handler training within 6 months of hire.
• Must complete food allergens essentials training within 6 months of hire.

Statement Of Employment Philosophy Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine. Functions Area of Responsibilities

• Menu Option collection
• Obtains all patient menu selections for assigned nursing units. Establishes and maintains competency with tray identification system and therapeutic diet knowledge as related to the patient menu program.
• Therapeutic and consistency altered diets and their interpretation. Attends training and has a working knowledge of the therapeutic and dysphagia diets.
• Menu Modification
• modifies menus accurately based on Diet Order. Utilizes age-specific criteria in menu modification. Maintains competency in all therapeutic diets and ensures that tray preparation follows prescribed sequence and schedules.
• Meal Delivery
• assembles, delivers and collects patient trays during meal service according to policy and procedure. Uses required scripting and ensure completeness and accuracy of tray prior to delivery. Adjusts bedside table tray stand as needed. Assists patients with tray set-up. Delivers and collects courtesy trays and guest trays.
• Patient Satisfaction
• demonstrates willingness to maintain patient satisfaction standards.
• Floor Stock
• inventories, assembles, and delivers floor stock to assigned areas. Cleans refrigerators as needed. Assists in the preparation and serving of patient meals, nourishments and snacks as directed.
• Customer Service
• Addresses patients by proper names.

expresses respect and courtesy in all interactions. uses provided scripting. fosters communication and teamwork, responds to needs within the department. addresses problems in a proactive manner, responds politely and promptly to all patient requests. Projects and maintain a positive impression. Integral role in service recovery program and can satisfy patient needs and requests within facility policies and procedures.

• Communication
• Reports meal-services-related concerns to patient services manager, supervisor, nursing or dietitian as needed. Works with all levels of hospital personnel, visitors, and customers in a professional and service-oriented manner at all times.
• Safety and Sanitation
• Follows safety rules at all times.

Reports accidents and unsafe conditions to manager. Follows isolation protocols, follows food safety standards and sanitation standards. Basic knowledge of food service, sanitation and food safety. Demonstrates knowledge of proper infection control and food safety standards as evidenced by good hand washing, proper use of FIFO, assurance of proper food temperatures, thoroughly cleans and sanitizes equipment & work areas (steam tables, worktables carts, coolers) clean per department policy.

• Ability to work independently and under direct supervision. Works to improve the daily work routine by discussing work simplification methods with manager.
• In-Services
• Attends all departmental in-services and mandatory department meetings.
• Confidentiality
• Maintains patient confidentiality per HIPAA regulations.
• Professional Image
• Maintains neat and clean appearance and always follows Hospital department dress code.
• Performs all other duties assigned by the supervisor or management. Compliance Statement
• Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program.

Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline. Required Knowledge & Skills

Education:

High School Diploma or GED

Experience:

No prior work experience required Licenses and Certifications

• NONE REQUIRED

  Supervision
• Supervises none. Qualifications
• Will accept 2 years experience in lieu of High School diploma or GED
• Ability to read, write and speak English fluently.
• Demonstrate effective interpersonal and communication skills.
• Must demonstrate critical thinking and problem solving.
• Basic computer skills.
• Complete Food Handler training within 6 months of hire.
• Must complete food allergens essentials training within 6 months of hire.

Definitions The Hospitality Associate acts as the liaison between the patients, Food and Nutrition Services, and Nursing Services and attends to all patient requests for meals, nourishments and snacks. The HA is responsible for obtaining patient meal orders, accurate menu modification and effective communication with patient services manager, nursing, dietitian and production staff as needed and cleaning and sanitizing of the meal service areas. Position Responsibilities Contact with

Others:

Appreciable contacts as regular part of the job with others outside of the department or organization. Requires discretion and tact to give or get specialized information to perform duties of job.

Effect of Error:

Probable error usually detected in succeeding operations and generally confined to a single department or phase of organization activities. Practically all work is subject to verification or check. Occasional work with some confidential data where the effect of any disclosure would be negligible or where the full import is not apparent in the routines performed. People Management Responsibilities

Supervisory Responsibility:

Exercises no supervision, work direction, or instruction of other employees or students Work Environment/Physical Effort

Mental Demands:

Routine duties using one or more of several established procedures within a prescribed practice under general supervision. Involves minor decisions many of which are repetitive.

Working Conditions:

Moderate

• (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk.

Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials. Working Conditions Aspects for Immunizations Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No Directly works with Patients less than 12 months of age: No

Physical Effort:

Medium physical effort

• Lifts, carries, or handles lightweight (1 to 25 lbs.

) materials or equipment for most of the day. Occasional physical effort with medium weight objects (25-60 lbs.). Very occasional physical effort with heavy objects (over 60 lbs.).Works in reaching or strained positions for about half of day. Physical Aspects

Bending:

Frequent = 34%

• 66% of the time

Typing:

Frequent = 34%

• 66% of the time Manual Dexterity
• picking, pinching with fingers etc.: Frequent = 34%
• 66% of the time Feeling (Touch)
• determining temperature, texture, by touching: Frequent = 34%
• 66% of the time

Hearing:

Constant = 67%

• 100% of the time. Reaching
• above shoulder: Occasional = 1%
• 33% of the time Reaching
• below shoulder: Occasional = 1%
• 33% of the time

Visual:

Constant = 67%

• 100% of the time.

Color Vision:

Frequent = 34%

• 66% of the time

Speaking:

Constant = 67%

• 100% of the time.

Standing:

Constant = 67%

• 100% of the time.

Balancing:

Occasional = 1%

• 33% of the time

Walking:

Constant = 67%

• 100% of the time.

Crawling:

Not required Running

• in response to an emergency: Occasional = 1%
• 33% of the time Lifting up to 25 lbs.: Frequent = 34%
• 66% of the time Lifting 25 to 60 lbs.: Not required Lifting over 60 lbs.: Not required Handling
• seizing, holding, grasping: Frequent = 34%
• 66% of the time

Carrying:

Frequent = 34%

• 66% of the time

Climbing:

Occasional = 1%

• 33% of the time

Kneeling:

Occasional = 1%

• 33% of the time

Squatting:

Occasional = 1%

• 33% of the time

Tasting:

Occasional = 1%

• 33% of the time

Smelling:

Frequent = 34%

• 66% of the time Driving
• Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required Driving
• Class C vehicles: Not required Driving
• CDL class vehicles: Not required N95 Respirator usage (PPE): Not required Hazmat suit usage (PPE): Not required Pushing/Pulling
• up to 25 lbs.: Frequent = 34%
• 66% of the time Pushing/Pulling
• 25 to 60 lbs.: Frequent = 34%
• 66% of the time Pushing/Pulling
• over 60 lbs.

: Not required