Dining Host - Methodist

Carle Health•Peoria, IL

3d•$15 - $25•Onsite

About The Position

The Dining Host assists patients with selecting food from daily and alternate menus that align with their diet orders and preferences. The role collects and reviews menus for accuracy; delivers food trays and snacks; picks up trays; records fluid intake and the percentage of food eaten; and distributes snacks and floor stock to unit pantries. The Dining Host also maintains unit kitchens, floor stock, and refrigerators, and keeps office information current regarding diet changes, patient requests, and food preparation tallies.

Responsibilities

Manage the patient menu process, achieving 95% accuracy on menu audits according to diet orders and departmental policies and turning in menus on time.
Visit patients and/or family members face to face, identify and report likes and dislikes to the team, and attend dining host meetings or review meeting minutes.
Attend 6–8 hours of Carle Health or department education according to HRD guidelines.
Deliver patient trays to the bedside according to the delivery schedule and departmental policies; deliver nourishments or arrange for patients to receive them.
Document all patient food and fluid intake in the patient record, and document calorie-count intake, research missing documentation, and submit calorie counts to dietitians daily.
Deliver late trays for special orders, requests, and order changes as needed.
Inventory and distribute floor stock daily by established deadlines; rotate stock and provide light housekeeping for 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, following food-service requirements for gloves, hairnets, cleaning materials, and hot and cold food temperatures.
Keep current with daily and hourly diet changes from doctors’ orders, patient requests, and dietitians’ orders.
Tally all items needed for food preparation by established deadlines, including off-menu items, late additions, changes, and discharges, using tally forms.