Vanderbilt University Medical Center Food and Nutrition Services Host and Hostess in Nashville, Tennessee
Host/Hostess - Full Time, Part Time and PRN
Requisition Number 1806010
Discover Vanderbilt University Medical Center:
Located in Nashville, Tennessee, and operating at a global crossroads of teaching, discovery and patient care, VUMC is a community of individuals who come to work each day with the simple aim of changing the world. It is a place where your expertise will be valued, your knowledge expanded and your abilities challenged. It is a place where your diversity — of culture, thinking, learning and leading — is sought and celebrated. It is a place where employees know they are part of something that is bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday. Vanderbilt’s mission is to advance health and wellness through preeminent programs in patient care, education, and research.
Leads, monitors and audits all activities for patient meal service on nursing units, administers established policies and procedures to ensure efficient and effective operations. Communicates effectively with staff, nursing personal and patients.
Monitors compliance with all quality standards and procedures by staff within assigned area.
Coordinates operational tasks and resolve problems to ensure timely and efficient service.
Coordinates activities and problem resolution with nursing staff and patients, serve as liaison to ensure satisfaction with services.
The responsibilities listed are a general overview of the position and additional duties may be assigned.
CUSTOMER SERVICE - (INTERMEDIATE): - Keeps management informed on all aspects of one or more projects. Takes personal responsibility to ensure external and internal customer satisfaction is met despite pressures and/or significant obstacles. Discusses options with customer for alternative ways to meet expectations cost-effectively and efficiently. Commands respect and confidence from customers, and identifies, influences and creates business opportunities. Negotiates with customers for changes in service levels, understanding the business rationale for those changes. Deals with unexpected customer demands smoothly and without conflict.
HOSTING & RECEPTION (INTERMEDIATE): - Demonstrates mastery of hosting and reception in practical applications of a difficult nature. Possesses sufficient knowledge, training, and experience to be capable of successfully delivering results without requiring support and instruction from others. Able to train and educate by setting the example, giving instruction, providing leadership, and generally raising the level of performance of others while on the job.
FOOD SERVICES SUPERVISION (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate food services supervision in practical applications of moderate difficulty.
MEDICAL TERMINOLOGY & DOCUMENTATION - (FUNDAMENTAL AWARENESS): - Has limited experience, training, direct exposure, or past experience working with medical terminology and documentation.
Organizational Impact: Performs non-routine tasks that significantly impact team's performance with minimal guidance.
Problem Solving/ Complexity of work: Conducts research and analysis to solve some non-routine problems.
Breadth of Knowledge: Applies broad job knowledge and has basic job skills in other areas.
Team Interaction: Provides informal guidance and support to less experienced team members.
SUPPORTING COLLEAGUES (S3):
Develops Self and Others: Continuously improves own skills by identifying development opportunities.
Builds and Maintains Relationships : Seeks to understand colleagues' priorities, working styles and develops relationships across areas.
Communicates Effectively: Openly shares information with others and communicates in a clear and courteous manner.
DELIVERING EXCELLENT SERVICES (S3):
Serves Others with Compassion: Invests time to understand the problems, needs of others and how to provide excellent service.
Solves Complex Problems: Seeks to understand issues, solves routine problems, and raises proper concerns to supervisors in a timely manner.
Offers Meaningful Advice and Support: Listens carefully to understand the issues and provides accurate information and support.
ENSURING HIGH QUALITY (S3):
Performs Excellent Work: Checks work quality before delivery and asks relevant questions to meet quality standards .
Ensures Continuous Improvement: Shows eagerness to learn new knowledge, technologies, tools or systems and displays willingness to go above and beyond.
Fulfills Safety and Regulatory Requirements: Demonstrates basic knowledge of conditions that affect safety and reports unsafe conditions to the appropriate person or department.
MANAGING RESOURCES EFFECTIVELY (S3):
Demonstrates Accountability: Takes responsibility for completing assigned activities and thinks beyond standard approaches to provide high-quality work/service.
Stewards Organizational Resources: Displays understanding of how personal actions will impact departmental resources.
Makes Data Driven Decisions: Uses accurate information and good decision making to consistently achieve results on time and without error.
FOSTERING INNOVATION (S3):
Generates New Ideas: Willingly proposes/accepts ideas or initiatives that will impact day-to-day operations by offering suggestions to enhance them.
Applies Technology: Absorbs new technology quickly; understands when to utilize the appropriate tools and procedures to ensure proper course of action.
Adapts to Change: Embraces change by keeping an open mind to changing plans and incorporates change instructions into own area of work.
- High School Diploma or GED (or equivalent experience) and 1 year relevant experience
- First, Second and Variable Shifts
Physical Requirements/Strengths needed & Physical Demands:
- Light Work category requiring exertion up to 20 lbs. of force occasionally and uses negligible amounts of force to move objects.
Occasional: Walking: Moving about on foot.
Occasional: Lifting under 35 lbs: Raising and lowering objects under 35 lbs from one level to another
Occasional: Lifting over 35 lbs: Raising and lowering objects from one level to another, includes upward pulling over 35 lbs, with help of coworkers or assistive device
Occasional: Carrying under 35 lbs: Transporting an object holding in hands, arms or shoulders, with help of coworkers or assistive device.
Occasional: Push/Pull: Exerting force to move objects away from or toward.
Occasional: Bending/Stooping: Trunk bending downward and forward by bending spine at waist requiring full use of lower extremities and back muscles
Occasional: Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching or maneuvering self, patient and equipment simultaneously while working in large and small spaces
Occasional: Climbing: Ascending or descending stairs/ramps using feet and legs and/or hands and arms.
Occasional: Kneeling:Bending legs at knees to come to rest on knee or knees.
Occasional: Crouching/Squatting: Bending body downward and forward by bending legs and spine.Reaching above shoulders: Extending arms in any direction above shoulders.
Occasional: Reaching above shoulders: Extending arms in any direction above shoulders.
Occasional: Handling: Seizing, holding, grasping, turning or otherwise working with hand or hands.
Frequent: Sitting: Remaining in seated position
Frequent: Standing: Remaining on one's feet without moving.
Frequent: Reaching below shoulders: Extending arms in any direction below shoulders.
Frequent: Fingering: Picking, pinching, gripping, working primarily with fingers requiring fine manipulation.
Frequent: Bimanual Dexterity: Requiring the use of both hands.
Continuous: Communication: Expressing or exchanging written/verbal/electronic information.
Continuous: Auditory: Perceiving the variances of sounds, tones and pitches and able to focus on single source of auditory information
Continuous: Vision: Clarity of near vision at 20 inches or less and far vision at 20 feet or more with depth perception, peripheral vision, color vision.
Continuous: Smell: Ability to detect and identify odors.
Occasional: Chemicals and Gasses: Medications, cleaning chemicals, oxygen, other medical gases used in work area.
Occasional: Pathogens: Risk of exposure to bloodborne pathogens and other contagious illnesses.
Job Food Service
Organization: VUH Nutrition Pt Svcs Team 30 201994
Title: Food and Nutrition Services Host and Hostess
Location: TN-Nashville-The Vanderbilt Clinic (TVC)
Requisition ID: 1806010