Hospitality Associate – Children’s National Hospital – Washington, DC

Qualifications
Minimum Education
High School Diploma or GED

Minimum Work Experience
1 year

Specific Requirements and Preferences
Related healthcare foodservice experience or relatable serving/ customer service experience. (Required)

Required Skills/Knowledge
Ability to translate written instructions into accurate patient meals.
Knowledge of general nutrition and ability to interpret special dietary needs into food items per reference manual.
Ability to accurately measure portions of special products.
Ability to perform basic information Technology data entry and print functions.

Functional Accountabilities

Maintain Professionalism
1. Communicate pertinent information to Supervisor/Manager or Director.
2. Utilize appropriate communication to patient, nursing, staff or visitor per department training.

Nutrition Service
1. Receive and utilize accurate and current orders for patient meal service or formulas and utilize CNMC and MyDining information systems.
2. When answering or calling out on phone, take patient menu selection, confirm patient needs/requests, and discuss patient’s needs and tray delivery time with nursing or departmental associates.
3. Offer alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections.
4. Review patient listing with accurate diet information and special instructions from Nutrition Technician and ask appropriate clarification of patient orders; communicate and respond to Nutrition Coordinator or supervisor by phone needs of the patient, meal cart or unit
5. Responsive to patient’s needs at all times; resolve patient concerns or complaints immediately and/or report needed assistance to supervisor as appropriate.
6. Prepare, assemble and deliver unit floor stock and patient nourishments.
7. Maintain accurate information on each patient; assist dietitian to monitor of patients who are NPO, on liquid diets or have a calorie count ordered.

Safety and Sanitation
1. Comply with maintenance of safety and sanitation standards of the department, institution and regulatory agency.
2. Remove expired items from nourishment room refrigerator and document per policy.
3. Follow NPSG in relation to Patient identification and hand washing.

Safety
1. Speak up when team members appear to exhibit unsafe behavior or performance
2. Continuously validate and verify information needed for decision making or documentation
3. Stop in the face of uncertainty and takes time to resolve the situation
4. Demonstrate accurate, clear and timely verbal and written communication
5. Actively promote safety for patients, families, visitors and co-workers
6. Attend carefully to important details – practicing Stop, Think, Act and Review in order to self-check behavior and performance

Organizational Accountabilities
Performance Improvement
1. Collect data for Performance Improvement processes, as requested.

Organizational Commitment/Identification
1. Partner in the mission and upholds the core principles of the organization
2. Committed to diversity and recognizes value of cultural ethnic differences
3. Demonstrate personal and professional integrity
4. Maintain confidentiality at all times

Customer Service
1. Anticipate and responds to customer needs; follows up until needs are met

Teamwork/Communication
1. Demonstrate collaborative and respectful behavior
2. Partner with all team members to achieve goals
3. Receptive to others’ ideas and opinions

Performance Improvement/Problem-solving
1. Contribute to a positive work environment
2. Demonstrate flexibility and willingness to change
3. Identify opportunities to improve clinical and administrative processes
4. Make appropriate decisions, using sound judgment

Cost Management/Financial Responsibility
1. Use resources efficiently
2. Search for less costly ways of doing things