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

This is a Casual position working 8 hours a week. Shifts will be 4:00pm-7:30pm weeknight and weekends.

When you become an employee at ChristianaCare, you are joining a healthcare organization that was named Forbes 5th Best Health System to Work for in the U.S. for 2021!

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.

Who We Are

Delivering health, not just health care is our promise to our community. Be a part of an organization that makes a difference in a BIG way by impacting the lives of each other and the communities we serve.

From the clinical providers to the logistical support, everyone is delivering a semblance of care in our community through their role. As an organization that puts patients first, anchoring ourselves in Love and Excellence, this delivery of care and commitment of being excellent today and even better tomorrow make us all caregivers here at ChristianaCare.