Are you service oriented and interested in working for an organization passionate about love and excellence?

We are seeking a Service Assistant I to assemble and service accurate patient and cafeteria meals in a sanitary workplace.

This is a part-time position working 24 hours weekly. Shifts can vary between 6:00am-2:30pm; 7:30am-4:00pm; and 11:00am-7:30pm. Includes working rotating weekends and holidays.

*Must be able to work all shifts referenced above based on needs of the department.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Demonstrates patient/customer "comes first" attitude.  Greets patients, visitors, customers, and co-workers with a smile and pleasant manner.  Displays good customer service skills at all times.

Demonstrates understanding and executes CCHS Core Values – caring, excellence, leadership, pride, teamwork and integrity in each task.

Ensures foods are served and stored at proper temperatures.

Communicates pertinent and vital information and feedback to co-workers and supervision.  Follows written and verbal instructions as directed.  Completes all assignments in a timely and efficient manner.

Adheres to job procedures, Christiana Care, and department policies.

Assembles patient meals quickly and in accordance with the menu.  Items are placed in correct position on tray.

Delivers meal trays, nourishments and tube feedings in a timely manner adhering to established standards for customer service.

Demonstrates appropriate infection control procedures; maintains proper food temperatures, dates and labels food products, rotates stock, wears gloves and protective clothing as required.

Demonstrates appropriate sanitation practices; uses chemicals according to intended use and portion amounts, follows proper pot washing and mopping procedures, maintains clean work area, removes trash in a timely manner, uses can liners, disposes cardboard boxes to appropriate disposal area.

Demonstrates knowledge of operation and care of basic food service equipment; dish machine, trayline, food slicers, vegetable cutters, beverage machines and knives.

Demonstrates knowledge of production techniques; compliance to recipes, portion control, requisition and inventory system, documentation of leftovers, observes par levels for production, follows production sheets. 

Demonstrates knowledge of proper food receiving techniques; foods received at proper temperatures, foods stored at proper temperatures, First In, First Out method of storage and utilization followed.

Demonstrates ability to follow proper cash handling procedures; cashier shortages and overages kept within standards, transactions made according to PLU diagrams, proper charge accounts for non cash meals followed.

Efficiently operates dish machine and all ware washing of patient trays.  Operates pot washing area by using proper cleaning and sanitizing solutions.

Performs assigned work safely, adhering to established departmental safety rules and practices.  Reports to supervisor, in a timely manner, any unsafe activities, conditions, hazards, or safety violations that may cause injury to oneself, other employees, patients and visitors.

Performs other related duties as directed.

SCOPE, PURPOSE, AND FREQUENCY OF CONTACTS:

Frequent contact with nursing, patients, dietitians, diet clerks, unit clerks, and other departmental personnel in processing diet orders, distributing and collecting menus, meal service, and promoting patient satisfaction and customer satisfaction.

​EDUCATION AND EXPERIENCE REQUIREMENTS:

High school graduate or equivalent.

Six months food service experience preferred.

An equivalent combination of education and experience may be substituted.

KNOWLEDGE, SKILL, AND ABILITY REQUIREMENTS:

Knowledge of portion control techniques.

Knowledge of departmental policies and procedures.

Ability to read menu selections, production sheets, and recipes.

Ability to perform fundamental arithmetic computation.

Ability to communicate verbally and in writing.

Ability to exercise judgement and tact.

Ability to manage stress in a highly visible service organization.

Ability to develop and maintain effective working relationship with co-workers and other departments.

Ability to measure food quantities.

Ability to distinguish color perception in response to identification of color coded labels and quality control of food items.

SPECIAL REQUIREMENTS:

None

PHYSICAL DEMANDS:

Must pass physical examination:  drug-free; able to hear, able to see, able to speak, able to ambulate.  Ability to lift, pull, push, reach, twist, stand, raise, and lower to accommodate foodservice demands on a continuous basis.

WORKING CONDITIONS:

Subject to exposure to infectious diseases through dirty trays returned to the dishroom with infectious material (i.e., needles, bandages, etc.) present.  Also exposure to infectious disease through entering infected patient's rooms, and handling infectious material on patient's trays.

Subject to dangerous pieces of equipment.  Subject to extreme temperature changes, refrigerator and freezer temperatures.  Subject to exposure of chemicals and cleaning supplies.

Christiana Care Health System is an equal opportunity employer, firmly committed to prohibiting discrimination, whose staff is reflective of its community, and considers qualified applicants for open positions without regard to race, color, sex, religion, national origin, sexual orientation, genetic information, gender identity or expression, age, veteran status, disability, pregnancy, citizenship status, or any other characteristic protected under applicable federal, state, or local law.