Nutrition Assistant (Host / Hostess)

Nutrition Assistant (Host / Hostess) Bell Hospital, Cambridge Tower A

The Host / Hostess supports patient health and well-being through timely meal delivery and service. The Host / Hostess works directly with patients to order high quality meal selections that reflect their dietary needs, restrictions, and allergies. Host / Hostess also provide support for menu development activities by sharing patient feedback and suggestions with their supervisor and production team. Host / Hostess observe and document patient's food intake for signs of malnutrition, allergic reactions, or refusal to eat. Records temperatures of refrigerators and freezers and ensures all food safety precautions. Through these functions, Host / Hostess are key in creating a comforting environment for all patients.

Responsibilities and Essential Job Functions

• Provides menus and communicates with patient / family about the room service process including food choices and times of service.
• Provides meals and snacks within the diet order, observes and documents food intake and response to care.
• Serves as a liaison between the patient, Nursing, and Dining Services.
• Accountable to ensure all patients on a physician-prescribed diet receive meals per patient needs / desires.
• Communicates all meal service-related problems to Food Service Supervisor, Patient Services Manager, or Assistant Director / Director.
• Operates the decentralized Nutrition Care Center (NCC) which involves inventorying and maintaining food and supplies and recording temperature of refrigerators and freezers, serving patient meals and nourishments, retrieving soiled trays, and cleaning / sanitizing food delivery carts and NCC area according to procedures and unit standards.
• Transports patient food carts to and from the kitchen to nursing units.
• Transports soiled carts and empty racks to and from the dishroom and nursing units.
• Works collaboratively with the nursing unit staff to complete activities within scope of practice, and communicates any patient issues, concerns, or needs.
• Participates in department or unit activities to facilitate patient care and operations, e.g. quality focus teams, committees, recipe tasting, procedure or process revisions.
• Participates in all meetings and in-services as directed.
• Follows safe practices at all times. Reports accidents or unsafe conditions to Food Services Supervisor, Patient Services Manager, or Assistant Director / Director.
• Demonstrates service recovery as needed with a positive outcome for the patient.
• Assists with on-the-job training of new employees.
• Meets all other nutrition assistant competencies (see competency checklist).
• Demonstrates competence in the areas of critical thinking, interpersonal relationships, and technical skills.
• Demonstrates ability to provide care / service safely and efficiently to each patient.
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Preferred Education and Experience

Required Language Skills

Knowledge Requirements

We are an equal employment opportunity employer without regard to a person's race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, ancestry, age (40 or older), disability, veteran status or genetic information.