The primary purpose of the Hospitality Aide is to obtain food preferences from patients at bedside and translate those preferences into healthy, appetizing meal trays to ensure an excellent patient food service experience. This position works closely with patients and kitchen staff to ensure the patient remains nourished and satisfied with meal offerings throughout their stay.

Key Responsibilities / Essential Functions

1. Follow directions and performs work according to departmental standards.
2. Manages staff in the absence of Dietary Director, Clinical Dietitian and/or Dietary Manager.
3. Completes patient meal count, meal tally’s, quality control, sanitation rounds and ensures foods are delivered to patients, visitors and employees in a safe manner.
4. Ensures that stock is delivered and charged out correctly for all areas of the facility.
5. Ensures that stock deliveries are complete and are of quality, time, and temperature and stored in proper location.
6. Demonstrates through actions, knowledge of patient modified diets and the ability to give basic diet instructions.
7. Demonstrates through actions, the ability to place food orders.
8. Demonstrates through actions, proper cooking, prepping, storage and serving of all foods.
9. Accurately follows cash procedures while serving in the cafeteria.
10. Demonstrates through actions, proper usage of all equipment within Dietary Department.
11. Demonstrates through actions the ability to explain, teach and instruct all areas of the food services department.

Performs additional tasks as assigned.

Minimum Knowledge, Skills, Experience: Willing and able to demonstrate outstanding customer service and critical thinking skills

Education:  Reading, writing, basic math skills such as addition and subtraction and good communication skills are a must.