Service Assistant I - Food Nutrition - Part-Time - Christiana Hospital

Are you service oriented and interested in working for an organization passionate about love and excellence Do you have food service experience

We are seeking a parttimeService Assistant Ito provide meal services to patients including tray assembly dish room sanitation and other related kitchen assignments at our Christiana Hospital Newark campus.

Must be available between 6:00am9:30pm to work varying parttime shifts. Primary shifts to include working 10:00am6:30pm 11:00am7:30pm 3:15pm9:15pm; may be an occasion where a morning shift 6:45am3:15pm is required. Includes working every other weekend and holiday rotation.

*Must be able to work a combination of all shifts referenced above.

Please note these are rotating shifts that will vary based on the needs of the department.

Christianacare Offers:

• Collaborative and team focused environment
• Full Medical Dental Vision Life Insurance etc.
• 403(b)
• Generous paid time off
• Incredible Work/Life benefits including annual membership to care access to backup care services for dependents through retirement planning services financial coaching fitness and wellness reimbursement and great discounts through several vendors for hotels rental cars theme parks shows sporting events movie tickets and much more!

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Demonstrates ability to assemble patient meals with a high degree of accuracy and speed in accordance with the menu utilizing appropriate serving utensils and portion control. Items are placed in the correct position on the meal tray.

Understands and demonstrates the ability to assemble trays for modified diets. Able to differentiate between regular modified food and liquids.

Demonstrates knowledge of operation and care of basic food service equipment including dish machine pot sink and sanitation stations.

Efficiently operates dish machine and all necessary ware washing equipment. Demonstrates ability to read dish machine temperatures. Records temperatures according to procedures.

Operates pot washing area by using proper cleaning and sanitizing solutions. Adheres to pot procedures and appropriately stores pots and utensils. Appropriately tests pH of pot sink sanitizer.

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 of cardboard boxes to appropriate disposal area.

Demonstrates ability to comply with CC safety requirements State Board of Health requirements and regulatory agency requirements.

Demonstrates appropriate infection prevention procedures; maintains proper food holding serving and storage temperatures prevents cross contamination dates and labels food products rotates stock wears gloves and protective clothing as required.

Demonstrates understanding and executes CC Core Values (Excellence and Love) and Behaviors in each task. Interacts with patients families coworkers management physicians and other department staff in a compassionate manner demonstrating empathy sensitivity patience and mutual respect.

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.

EDUCATION AND EXPERIENCE REQUIREMENTS:

High school graduate or equivalent preferred

KNOWLEDGE SKILL AND ABILITY REQUIREMENTS:

Knowledge of departmental policies and procedures.

Able to read write and follow instructions

Able to lift and walk with weights up to 30 pounds

PHYSICAL DEMANDS:

Must pass physical examination: drugfree; able to hear able to see able to speak able to ambulate. Ability to stand walk bend lift push pull carry reach twist handle stoop and climb as per Physical Demands Checklist.

WORKING CONDITIONS:

Subject to exposure to infectious diseases through soiled trays returned to the dishroom with infectious material present (i.e. needles bandages etc..

Exposure to dangerous pieces of equipment. Subject to extreme temperature changes hot wells and refrigerator and freezer temperatures. Exposure to chemicals and cleaning supplies.