Dining Host PT - Proctor

Carle Health•Peoria, IL

14h•$15 - $25

About The Position

The Dining Host assists patients with selecting food items from daily and alternate menus that fit their diet orders and preferences. The role collects and reviews patient menus for accuracy, delivers food trays and snacks, picks up trays, and records fluid intake and the percentage of food eaten after meals. The Dining Host also passes snacks and provides floor stock to unit pantries. The position manages the patient menu process, delivers and collects patient food trays according to departmental procedures, maintains unit kitchens and food stock, and keeps office information and records current. It supports a safe, clean, sanitary, and organized food-service environment and follows food-handling and temperature-control practices. The posted compensation range is $15.39–$24.93 per hour. Actual compensation depends on factors including experience, qualifications, location, training, licenses, shifts worked, and compensation model. Carle Health states that it offers a comprehensive benefits package; details are available on its benefits website.

Requirements

Complete ANSI Accredited Food Handler Training within 30 days.

Responsibilities

Assist patients with selecting menu items that fit their diet orders and preferences.
Collect and review patient menus for accuracy, meet menu deadlines, and achieve 95% accuracy on menu audits.
Visit patients and/or family members face to face, learning and reporting likes and dislikes to the team.
Attend food-tech meetings or review meeting minutes, and complete 6–8 hours of Carle Health or department education according to HRD guidelines.
Deliver trays to patients’ bedsides according to the delivery schedule and deliver nourishments or arrange for patients to receive them.
Pick up patient trays and document patients’ food and fluid intake on their records.
Document calorie-count intake, research incomplete entries, and submit information to dietitians daily.
Deliver late trays for special orders, requests, or changes in orders as needed.
Inventory and distribute floor stock daily according to established deadlines.
Rotate floor stock and perform light housekeeping of refrigerators, counters, and drawers in nursing units and designated lounges or pantries.
Document refrigerator temperatures daily and ensure documentation is received for monthly Quality Improvement.
Maintain a safe, clean, sanitary, and organized environment, using appropriate gloves, hairnets, cleaning materials, and food temperatures.
Keep manual kardexes current with changes from doctors’ orders, patient requests, and dietitians’ orders, including floor kardexes and nourishment records.
Tally food-preparation items by established deadlines, including items not on the menu or alternate menu and late additions, changes, or discharges.
Follow the write-in procedure daily.