Catering Assistant

Job Title

Chambersburg Hospital Food Service

Job Description

Schedule

Chambersburg Hospital

Full Time: 80 Hours/Biweekly

Hours: Vary Between 5:00am - 8:00pm

Every Other Weekend and Holiday, Required

Under the direction of management, performs a variety of duties, as assigned, to provide prompt, accurate, and attractive food service to patients and customers in a safe and sanitary manner; also performs appropriate cleaning/sanitation activities.

Responsibilities

Essential Functions and Responsibilities

Technical Excellence

1. Thinks critically; utilizes sound judgment; promptly reports potential risks.

2. Maintains state of art knowledge of area of specialty, healthcare trends and practice, and populations served.

3. Maintains a level of computer literacy appropriate to their role.

4. Meets and maintains current all unit specific and organizational skills/competencies, certifications/licensures, as required.

5. Completes hospital-required reviews, e.g. HIPAA, safety, health screening, care concerns, and others as assigned.

6. Adheres to National Patient Safety Goals.

Job Class Specifics

1. Demonstrates commitment to the values of the department to ensure the quality of service provided.

2. Demonstrates knowledge of own role in the event of a fire.

3. Demonstrates high standards of personal hygiene; washes hands using proper technique.

4. Wears approved hair restraints in food preparation areas.

5. Demonstrates proper glove usage.

6. Handles dishes properly, being careful not to contaminate serving surfaces.

7. Demonstrates proper portion control when portioning foods.

8. Demonstrates cost effectiveness as evidenced through efficient use of materials.

9. Demonstrates proper food handling techniques; follows HACCP guidelines.

10. Labels/ dates food products correctly.

11. Attends scheduled in-service programs.

12. Has sufficient knowledge of modified diets and places proper foods and condiments on trays; has correct placement of items on tray.

13. Exhibits proper use of equipment; reports defective equipment or unsafe conditions immediately.

14. Consistently documents correct dish machine temperatures and reports sub-standards immediately.

15. Keeps area and equipment clean and sanitized according to established departmental standards as observed by QA activities.

16. Takes direction well from management and puts instruction into effect.

17. Communicates well with others as evidenced by proper and timely job completion.

18. Supports coworkers as directed in all aspects of department operations.

19. Participates in cross-training for Catering Associate job functions under guidance of management, and fulfills obligations of the position as assigned.

General Requirements

The following requirements are expected of all employees:

Core Values: Integrity, Compassion, Excellence, Service

Annual Health Screening with Infection Control and Blood Borne Pathogens Education

Safety Awareness: Hospital Fire, Safety, and Disaster procedures

Confidentiality: Maintains employee and patient confidentiality.

Attendance: Regular attendance is an essential function of the position

Leadership Standards:

Character: Attitude, Integrity, Role Modeling

Job Performance: Results orientation, Customer focus, Decision making, Awareness.

Interpersonal Skills: Communication, Relationship-building, Team player, Celebration

Innovation: Breakthrough thinking, knowledge-building/sharing, Coaching/enabling, System Vision & Management

Physical and Mental Requirements: Classified as heavy work by the Dictionary of Occupational Titles: May exert 50 to 100 pounds of force occasionally, and/or 25 to 50 pounds of force frequently, and/or 10 to 20 lbs. of force constantly in order to move objects. Stands and walks throughout department constantly on tile surfaces. Carries up to 20 pounds frequently for distances up to 20 feet. Pushes/pulls carts and equipment of up to 50 pounds frequently throughout the department and patient floors. Occasionally climbs to heights of up to 2 feet. Lifts from 40 - 50 pounds to and from floor to waist level on a frequent basis. Frequently bends, squats and twists. Reaches occasionally to heights up to 2 feet overhead. Near-visual acuity within color discrimination for judging appearance and condition of food. Auditory acuity sufficient to hear normal voice tone when not facing an individual or by phone. Possesses good general mental health; ability to follow oral and written instructions; ability to communicate effectively in both verbal and written form; ability to speak, read, and write in English. Working Environment: Work is performed in a typical indoor kitchen environment: frequently exposed to hazards normally found in food service area (i.e., potential hazards from wet or slippery floors, cuts, burns, chemicals etc) and in patient care areas throughout the hospital. Reporting Structure: Reports to the Assistant Director, Food and Nutrition or designee. In his/her absence reports to the Director of Food and Nutrition or designee.

Qualifications

Qualifications and Standards

Education: High school graduate or the equivalent preferred. Experience: Experience applying customer service behaviors and communication skills required. Previous experience in a health care food service or restaurant setting preferred. Certifications/Licensure: None required.