Hospitality Associate - Food and Nutrition (Days)

$1,000 Sign On Bonus – External Hires Only

The Hospitality Associate (HA) acts as the liaison between the patient, 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, meal delivery and effective communication with patient services manager, nursing, dietitian and production staff as needed and cleaning and sanitizing of the meal service areas.

Education: Ability to read and write

Experience: No prior work experience required

Education: Ability to read and write

Experience: No prior work experience required

*NONE REQUIRED

*NONE REQUIRED

*Ability to read, write and speak English fluently.

*Demonstrate effective interpersonal and communication skills.

*Must demonstrate critical thinking and problem solving.

*8th grade education required

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.

*Therapeutic and consistency altered diets and their interpretation. Attends training and has a working knowledge of the therapeutic and dysphagia diets.

*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. Adjust bedside table tray and stand as needed. Assist patients with tray set-up. Delivers and collects courtesy trays and guest trays.

*Customer Service - Addresses patients by proper names. Expresses respect and courtesy in all interactions. Uses provided scripting. Fosters communication and teamwork, respond 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.

*Communication - Reports meal service-related concerns to the patient services manager, supervisor, nursing or dietitian as needed.

*Safety and Sanitation -- Follows safety rules at all times. Reports on accidents and unsafe conditions to manager. Follows isolation protocols, follows food safety standards and sanitation standards. 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 and work areas (steam tables, carts, coolers) clean per department policy.

*Ability to work independently and under direct supervision.

*In-Services - Attends all departmental in-services and mandatory department meetings.

*Professional Image -- Maintains neat and clean appearance and always follows Hospital department dress code.

*Confidentiality -- Maintains patient confidentiality per HIPAA regulations.

*Performs all other duties assigned by the supervisor or management.

Contact with Others: Performance of job requires contact with others where team work is essential, requiring tact in order to obtain cooperation. Contacts may be outside of the organization also.

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.

Supervisory Responsibility: Exercises no supervision, work direction, or instruction of other employees or students

*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.

*Supervises none. Reports to and supervised by the patient meal services manager.

The Hospitality Associate (HA) acts as the liaison between the patient, 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, meal delivery and effective communication with patient services manager, nursing, dietitian and production staff as needed and cleaning and sanitizing of the meal service areas.

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.

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: Moderate physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for about half of the day. Very occasional physical effort with medium weight objects (25- 60 lbs.). Office or laboratory work requires close visual effort and concentration more than half of day. Works in reaching or strained positions for less than half of day.

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: Frequent = 34% - 66% of the time

Reaching -- below shoulder: Frequent = 34% - 66% 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: Constant = 67% - 100% 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