Host, Healthcare, Healthcare Administration

It’s fun to work in a company where people truly BELIEVE in what they’re doing!

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Host oversees the day‑to‑day dining room hospitality and service aspects within the Culinary and Nutritional Services Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

• Listens and responds to the needs of residents and staff members.
• Helps residents and visitors feel welcome and comfortable by greeting and seating them for meals.

• Ensures that servers are performing duties effectively by assigning work, providing instruction, and monitoring performance in accordance with established procedures and guidelines.
• Meets staffing requirements by monitoring work schedules and filling vacancies in the schedules with available service staff to stay in compliance with departmental guidelines.
• Assists in maintaining the department in a clean and safe manner by participating in cleaning duties, following the sanitation schedule, and disposing of food and waste properly for tables, chairs, shelves, walls, etc. in the dining area.

• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner by establishing and implementing cleaning schedules.
• Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing departmental procedures.
• Maintains confidentiality of resident information.
• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of the department.
• Attends all‑employee and departmental meetings and in‑service training as scheduled or as directed.

• Fosters a positive work environment that attracts, retains, and motivates top‑quality employees.
• Interviews, selects, supervises, and sets performance expectations for direct reports.
• Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence.
• Evaluates job performance and provides coaching, counseling, and development guidance to staff for improved performance and growth.
• Participates in the development, planning, scheduling, conducting, and monitoring of in‑service training programs, on‑the‑job training, and orientation programs for departmental staff.

• Maintains current and accurate records through use of computers and/or other documentation in accordance with corporate policies, federal, state, and local guidelines.
• Maintains accurate records for monthly meal counts for reservations and visitors.

All other duties as assigned.

• High school diploma or equivalent required.

• Previous service industry experience required.
• Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet required.

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

• Sitting – Up to 2 hours/day
• Standing – Up to 8 hours/day
• Walking – Up to 8 hours/day
• Lifting, transferring, pushing or pulling residents/patients or equipment/supplies – Up to 50 pounds
• Work weekends, evenings, and holidays – Required as scheduled
• Subject to falls, burns, odors, and cuts – Work day
• Subject to sudden temperature changes when entering/leaving refrigerator/freezer – Work day
• Subject to residents/patients with various disease processes – Occasional
• May be exposed to infectious waste, disease, conditions, etc., including exposure to the AIDS and Hepatitis B viruses – Work day
• Risk Category for Exposure to Bloodborne Diseases – II