VHC Health

ID 2022-7093
Category Service/Trade
Job Locations
Position Type
Full Time
Department : Name


NEW VHC logo- JDs


Benefit Alternative Host/Hostess


The Host/Hostess is responsible for a variety of specialized duties related to the receipt, interpretation, and follow through of patient diet orders.


The Host/Hostess is responsible for the delivery and collection of trays to and from patients. Ensures that nutrition care diet orders are provided to the patient by offering appropriate menu selections. Acts as a liaison between the patient, the Food and Nutrition Services Department, and nursing Services. Communicates all patient food needs to the appropriate area of the Food and Nutrition Services Department. Assists clinical staff in ensuring that all patient basic nutrition care needs are met.


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VHC Health is a 453-bed nationally recognized Hospital and teaching facility that has been delivering high quality care to the Washington, DC metropolitan area for over 75 years. VHC is a proud member of the Mayo Clinic Care Network (a national network of independent healthcare organizations), a designated Level II Trauma Center and a recognized Magnet Hospital by the American Nurses Credentialing Center. We are proud to announce that the Leapfrog Group has awarded the hospital with an 'A' grade in Hospital Safety for the 19th year in a row, achieved an Outstanding Patient Experience Award™ for the 10th year in a row and VHC has ranked Number 2 in “Best Hospitals” in the Washington, DC metropolitan area by U.S. News and World Report's 2021-2022 rankings. At VHC we are always striving to provide continued excellence and growth for our employees as well as top notch care for our patients.


  • High school diploma or equivalent preferred
  • One year experience in food service required


  • Reviews menu, assembles food supplies and equipment for daily food production following instructions and assignment by supervisor.
  • Prepares menu items using established food production systems and utilizing equipment within cooking area. Follows recipe and other production information to complete preparation of assigned menu items.
  • Procures food stuffs/supplies from refrigerator, freezer and other storage areas. Arranges ingredients in an attractive and appetizing manner.
  • Maintains accurate service records, records amounts prepared and unused portions after each meal
  • Assists in stocking inventories, supply ordering and unit inspections as directed. Keeps supervisor informed of equipment needs.



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