Host/Hostess
Posted Sep 15, 2026 · We last checked this listing on Sep 20, 2026
Likely interview questions for this role
Written from this job description, not a generic list. Each one notes what the interviewer is really checking.
Behavioral
Tell me about a time you had to communicate with several different people to get one task done, like coordinating with a kitchen and a customer at the same time.
ability to relay information accurately between nursing, kitchen, and patients without dropping details
Tell me about a time you had to serve or help someone who was upset or in a bad mood. What did you do?
emotional composure and compassion when dealing with patients who may be in pain or scared
Describe a time you had to juggle multiple tasks at once during a busy period, like a rush.
ability to prioritize and stay organized when volume spikes, such as during meal service peaks
What does good customer service look like to you when the customer is a hospital patient rather than a typical restaurant guest?
whether the candidate grasps the emotional context of serving sick or vulnerable people versus standard hospitality
Tell me about a time someone gave you feedback or correction on how you did a task. How did you respond?
coachability, since new hires need to learn diet standards and CBORD procedures accurately
Technical
Have you used any kind of ordering or point-of-sale computer system before, and how did you learn it?
comfort picking up a new system like CBORD without needing extensive hand-holding
Can you convert 8 ounces into milliliters, or tell me roughly how many cc's are in a cup?
basic measurement conversion skills needed for nourishment orders and intake documentation
Situational
Walk me through what you'd do if you brought a tray to a patient and the meal didn't match their diet order.
whether the candidate understands diet order accuracy is a safety issue, not just a service issue
If a patient tells you they're on a restricted diet but the card says otherwise, what do you do?
whether the candidate defers to documented orders and escalates rather than guessing
This job has you on your feet moving between patient rooms most of the shift, sometimes carrying trays or lifting nourishment supplies. How do you feel about that pace?
realistic expectations about physical demands and stamina
If you noticed a patient wasn't eating much of their meal, what would you do with that information?
understanding of the responsibility to document intake and flag concerns to nursing or dietitians
How would you handle it if the kitchen sent up the wrong item or something was missing from a tray?
proactive problem-solving and clear communication back to kitchen staff
This schedule involves a set 6:30 to 3:00 shift with rotating weekends and holidays. How does that fit with your life right now?
reliability and genuine availability for the required schedule
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As published by Advocate Health.
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