Catering Assistant - Chambersburg Hospital - Days/Evening

Day/Evening Rotation
Weekend/Holiday Rotation
Shifts range from 530a-2p, 630a-3p, 7a-330p, 11a-730p, 1130a-8p

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.

Essential Functions and Responsibilities
Unit Based Essential Functions and Responsibilities
Core Values: Service, Integrity, Compassion
1. Demonstrates service excellence and patient and family centered care by showing respect, honesty, fairness and a positive attitude toward all customers.
2. Maintains confidentiality.
3. Demonstrates dependability, to include attendance and punctuality.
4. Is accountable - takes initiative and ownership of issues.
5. Displays a professional demeanor. Represents hospital in a positive way. Has a compassionate working relationship with patients and families.
6. Assumes personal responsibility for 2-way communication. Communicates and listens effectively with patients, families, coworkers, other departments, physicians/providers and community.
7. Supports coworkers, initiatives and a patient and family centered philosophy; pitches in; does own part and helps others.
8. Works to continuously improve work environment/processes (Performance Improvement). Demonstrates a patient and family centered focus when considering/developing improvement solutions.
9. Represents willingness/enthusiasm to create, embrace and facilitate change.
10. Develops self and others; supports a learning environment; leads by example. Encourages patients and families to give feedback and suggestions for improvement.
11. Develops working relationships critical to the organization including patients, families, coworkers, other departments, physicians/providers and community.
12. Encourages others by providing recognition and support.

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.
Disclaimer: These essential job functions are requirements of the position, which must be performed either with or without reasonable accommodation. The essential job function list is intended to be a guide rather than a limitation. The Chambersburg Hospital possesses the right to add new responsibilities to the list as business demands dictate. Some of the essential job functions may exclude individuals who pose a direct threat/significant risk to the health and safety of themselves or others.
By identifying essential job functions, we are in no way stating or implying that these required tasks are the only activities that are to be performed by the employee occupying this position. In addition, employees will also be expected to follow any other job-related instructions and to perform any other job-related duties that are included in the job description. The preceding requirements represent only the minimum acceptable levels of knowledge, skills, and/or abilities that a job incumbent must possess; in order to perform the job successfully, the incumbent will possess additional aptitudes so as to perform the other duties that the job description entails.
Revised Date: 04/29/2021

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.