Models essential service behaviors, such as excellent communication and customer service skills with patients, nursing staff, team members and visitors, interacting cooperatively and constructively and communicating in an open, honest, gracious and compassionate manner at all times, including person to person, telephone and written forms. • Communicates proper information regarding patient and non-patient department needs to the Food & Nutrition Leadership team, Clinical Nutrition team, Nursing, food service peers or ancillary team members as needed.