Dining Host - Methodist

Carle Health•Peoria, IL

About The Position

The Dining Host assists patients with selecting food from daily and alternate menus that meet their diet orders and preferences. The role collects and reviews menus for accuracy, delivers meals and snacks, collects trays, records food and fluid intake, and supplies unit pantries with floor stock. The Dining Host manages the patient menu process, delivers and collects patient trays according to departmental procedures, maintains unit kitchens and refrigerators, and keeps office information current regarding diet changes and food preparation tallies. The role also maintains a safe, clean, sanitary, and organized food-service environment.

Responsibilities

Review patient menus for accuracy with diet orders and departmental policies, meet menu audit accuracy expectations, and submit menus on time.
Visit patients or their families face to face to learn and report likes and dislikes to the team.
Attend dining host 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.
Document patient food and fluid intake and calorie-count intake; research missing calorie-count information and submit it 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 provided for monthly Quality Improvement review.
Maintain a safe, clean, sanitary, and organized environment by using appropriate protective equipment, cleaning materials, and food temperatures.
Keep current with daily and hourly diet changes resulting from doctors' orders, patient requests, and dietitians' orders.
Tally items needed for food preparation by established deadlines, including off-menu and alternate-menu items, late additions, changes, and discharges.