Food & Nutrition Hospitality Associate

Major Responsibilities

Associate is responsible for completing all duties that are listed on the task list ensuring the quality and accuracy of department operations by performing and monitoring daily food service related activities.

• Accurately prepares, expedites, validates and delivers patient meals, nourishments, floor stock that meet patient and customer expectations, department standards and regulatory requirements.
• Assists the patient with menu selection/ordering as needed.
• Communicates the patients’ special meal requests or needs to the diet office.
• Delivers and retrieves meal trays within the designated time frame.
• Distributes patient meal trays; verifies accuracy at point of service. Checks parameters for patient verification.
• Assists the patient with opening containers, adjusting tray stand and removing lids as needed.
• Collects patient meal trays.
• Communicates patient needs to nursing.
• Communicates information about wrong or missing items to the kitchen.
• Completes daily cafe and/or trayline related activities as outlined in individual task sheets (wiping tables, restocking service stations, cleaning and maintaining assigned areas, dishroom related activities).
• Responds promptly to telephone pages.
• Maintains patient confidentiality during telephone communications and other discussions.
• Distributes patient menus according to respective patient diet as needed.
• Performs cash-related activities including cash collection, cash count reconciliation, accurate transaction input.
• Follows standardized recipes, production standards, food safety process as applicable.

• Demonstrates a commitment to meeting patient and customer expectations.
• Demonstrates a commitment to service through personal example and prompt follow-up on opportunities to improve service.
• Demonstrates a “can do” attitude in all patient and customer interactions.
• Partners with hospital associates to meet patient and customer expectations for service.
• Rounds on patient weekly to determine overall satisfaction.

• Demonstrates effective communication skills.
• Collaborates with hospital departments and fellow associates to meet patient and customer expectations for service.
• Demonstrates accuracy and clarity in both verbal and written communications.
• Demonstrates sound decision-making; takes responsibility for decisions.
• Communicates pertinent patient and operational information to the appropriate resource for follow‑up.
• Demonstrates respect for confidentiality of patient information and maintains HIPAA standards during all communications.

• Utilizes the appropriate safety technique in the performance of duties.
• Uses correct body mechanics in the performance of duties.
• Practices safety and sanitation techniques that meet department standards and regulatory requirements.
• Utilizes chemicals according to department and manufacturer guidelines.
• Practices “clean as you go” in day‑to‑day task assignments.

• Observes hospital/department guidelines concerning dress and display of name badge.
• Attends scheduled department meetings, in‑services and other meetings as scheduled.
• Provides a high‑quality dining experience to patients/customers that meets their nutritional requirements and service expectations regarding temperature, timeliness and food quality.
• Utilizes performance improvement processes to identify, assess and evaluate areas for improvement.
• Additional or other duties may be assigned based on daily needs of the department (i.e. diet office, trayline, dishroom, cafe).

6 months to 1 year experience in hospitality industry or customer service experience preferable.

• Ability to speak, read and write English clearly and proficiently.
• Ability to accurately count and perform basic mathematical functions.
• Ability to communicate effectively.
• Ability to relate to a diverse audience of individuals.

• Ability to walk for significant periods of time when going to patient’s rooms, stand or walk for long periods of time; employees spend 100% of the time on their feet.
• May be exposed to a variety of disagreeable conditions and stressful situations.
• Moderate physical effort: lift up to 35 pounds and push up to 45 pounds of force.
• Ability to rotate positions throughout the department. Frequent bending, stooping, reaching, lifting, climbing, kneeling.
• Exposure to hazardous chemicals, sharp objects, heat, steam, refrigeration and freezer temperatures.
• Must be willing and capable of working in a fast‑paced environment.
• Ability to work flexible hours; evenings, weekdays, weekends and holidays.
• For patient lifts over 35 pounds, patient handling equipment and assistance from at least one other associate is expected.